LES DÉLICIEUX CANNELÉS
Dernière mise à jour : 6 avr. 2020
recette proposée par Guillaume Mallet,
chef du restaurant, l’Etage, place des Terreaux.

Ingrédients pour 22 cannelés
1 l. de lait
1/2 gousse de vanille
4 œufs entiers
4 jaunes d’œufs
250 g. de farine
500 g. de sucre
5 cl. de Rhum
Préparation
Faire bouillir le lait avec la 1/2 gousse de vanille fondue.
A côté, préparer l’appareil : mélanger les œufs et le sucre puis incorporer la farine et le rhum.
Mélanger le lait vanillé avec l’appareil.
Passer la préparation au chinois et laisser reposer 12h au frigo.
Bien graisser le moule à cannelé.
Préchauffer le four à 190° et faire cuire les cannelés 20 mn. à 180° sans ouvrir le four.
Astuce de chef : les cannelés peuvent également être faits dans un autre type de moule, il faut simplement les laisser cuire un petit plus longtemps.
Partage tes bons petits plats avec le #RESTEDANSTACUISINE et n'oublie pas d'identifier @PRALINEETROSETTE sur les réseaux sociaux ;)

Envie de faire un cadeau gourmand à un proche ?
Les bons cadeaux Praline et Rosette pour une balade gourmande sont toujours disponibles et valables exceptionnellement 18 mois.




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