Canelés
RECIPE
1 h 20 min

Valentine's Day Pink Cannelés

This traditional delicacy from Bordeaux is getting a makeover with the prettiest pink pralines, making them simply impossible to resist. It’s the perfect Valentine’s Day dessert, but try not to eat the whole lot in one sitting!

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Ingredients For

  • 500 ml
  • 125 g
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    100 g See the article
  • 100 g
  • 1 whole
  • x 2
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    1 pod See the article
  • Rhum Agricole
    Wine and spirits
    Martinique Rhum Agricole
    100 ml See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    30 g See the article
  • x 1

Preheat the oven to the maximum temperature.
In a saucepan on medium heat, place the milk and the whole pink pralines.

ingredients
  • ©Jaja Food Studio

    Split the vanilla pod open, scrape the seeds with a small knife, then add them both to the pan.

    Step 1
  • ©Jaja Food Studio

    Stir continuously until the milk is boiling, then leave to cool completely, before removing the vanilla pod and the whole almonds from the pralines.

    Step 2
  • ©Jaja Food Studio

    In the microwave or in a saucepan, gently melt the butter and leave to cool.

    Step 3
  • ©Jaja Food Studio

    In a large bowl, mix the egg, egg yolks and sugar, then add the flour and mix again. Add the butter, rum and finally the flavoured milk. Leave the batter mix to rest in the fridge for at least 2 hours.

    Step 4
  • ©Jaja Food Studio

    Butter the 12 moulds and fill them with the batter up to about 0.50 cm before the edge. Bake for 5 minutes, then lower the temperature to 200°C and continue for 60-70 minutes.

    Step 5
  • ©Jaja Food Studio

    Remove from the oven and leave to cool.

    Butternut
    Butternut
    PDO Poitou-Charente Butter
    PDO Poitou-Charente Butter
    See Recipe