A traditional recipe from Bordeaux, individual cakes with a crunchy caramelized crust. A delicious gourmet dessert which can also be served as a sweet accompaniment at coffee or tea time.
Recipe for 48 canelés (medium size mold) or 24 canelés (large size mold)
Step 1. Heat 1 liter of milk in a saucepan without boiling it.
Step 2. Separately, mix the sugar and the flour, then add the eggs and the 2 tablespoons of oil.
Step 3. Then add the very hot milk and stir to obtain an homogeneous mixture.
Step 4. Add a few drops of lemon juice + a pinch of salt and the bitter almond liqueur.
Step 5. Let the dough rest for 24 hours in the refrigerator.
Step 6. Heat the oven to 220°C (you will reduce it to 190°C after 15 minutes of cooking).
Step 7. Butter the mussels (with butter or a fat spray).
Step 8. Fill the molds three-quarters full on a baking sheet.
Step 9. Put in the hot oven.
Step 10. Watch the cooking for 50 minutes for medium-sized molds to around 1 hour for large molds. The most complicated is to make sure that the dough does not rise in the mold so that the top of the cake is well cooked and not pale yellow.