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Cannelés

User Rating: 5 / 5

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Pretty little cakes from Bordeaux, soft inside and firm outside.

 

 For 16 cannelés :

  • 50cl milk
  • 50g butter
  • 100g plain flour
  • 1 pinch salt
  • 200g caster sugar
  • 2 whole eggs+2 egg yolks
  • 2 tbs rum
  • 2 silicone cannelés moulds

Cannelés

 

 

 

 

 

 

 

 

 

 

 

 

  • Heat the milk and butter in a saucepan.
  • Place flour, salt and sugar in a bowl and mix well to eliminate any lumps.
  • Add the eggs and yolks mixing well with a fork.
  • Pour the hot milk over little by little, mixing to a smooth consistency. Leave to cool.
  • Add the rum. Cover and leave in a cool place for 12 hours.
  • The next day, heat the oven to 235°.
  • Turn the mixture into the cannelé moulds (no need to grease them).  Fill three-quarters full.
  • Cook for 5 mins.
    After 5 minutes, lower the temperature to 180° for 15 mins, then to 170° for 45 mins (total 1h5mins).
  • Unmould while still warm and leave to cool before serving.

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Amaretti

User Rating: 5 / 5

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These melt-in-the-mouth Italian cookies are the perfect accompaniment for all your raspberry
desserts.

 

 30 cookies:

  • 2 egg whites (60g)
  • 140g caster sugar
  • 180g ground almonds
  • 1 c.à.c almond assence
  • 50g icing sugar
  • 1 baking tray with
  • baking parchment

Amaretti

 

 

 

 

 

 

 

 

 

Préparation: 15 min. 

Cooking time: 15 min.

 

 

  1. Pre-heat oven to convection 190°C.
  2. Whisk egg whites till frothy and immediately add the caster sugar in two lots.  Beat for 2 more mins till the mixture is firm.  Using a spatula, fold in the essence and ground almonds.  The mixture should firm enough to handle; if it’s too soft, put in the fridge for 1 hr to firm up.
  3. Using your hands, form small rock shapes, sieve icing sugar over them and arrange on the baking tray.    Cook for about 11 mins until the surface is lightly coloured and cracked.
  4. Leave to cool on the tray.

 

 

Image

 

These cookies will keep for 10 days in a sealed tin.

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