Cointreau cannelés

Method:

• Step 1

  Bring the milk to the boil with the seeds scraped out of the vanilla pod, then add the butter

• Step 2

  Meanwhile, combine the flour and the sugar in a mixing bowl and add all of the eggs at once. Then pour in the boiling milk

• Step 3

  Stir gently to create a fairly runny batter, similar to a pancake batter. Leave to cool, then add the Cointreau

• Step 4

  Place in the fridge and leave to rest for an hour

• Step 5

  Pre-heat the oven to 240°C with the muffin tin you will use to bake the cannelés (if you are using a silicon mould, the oven temperature should not exceed 220°C)

• Step 6

  Pour the cooled batter into thoroughly greased moulds, ensuring that they are only half full. Quickly put the cannelés on the muffin tin into the pre-heated oven (240°C) and cook for 12 minutes (20 minutes at 220°C if you are using a silicon mould), then turn the temperature down to 180°C and cook for another hour