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Cointreau cannelés

Cointreau cannelés

Cointreau cannelés

  • 50cl milk
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 pod vanilla
  • 1tbsp Cointreau
  • 100g flour
  • 250g caster sugar
  • 50g unsalted butter (+ 50g to grease the moulds)
  • 1 pinch of salt

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 1

    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