1 h 20 min

Valentine's Day Pink Cannelés

Name: Valentine's Day Pink Cannelés
Cook time: 1 h 20 min
Yield: 4
Ingredients: 500.00 ml milk; 125.00 g flour; 100.00 g Guadeloupe Cane Sugar; 100.00 g French pink pralines; 1.00 whole egg; x 2.00 egg yolks; 1.00 pod Tahitian Vanilla; 100.00 ml Martinique Rhum Agricole; 30.00 g Charentes-Poitou Butter PDO; x 1.00 canelé mould

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!

Ingredients For

milk 500 ml
flour 125 g
Sweet products

Guadeloupe Cane Sugar

100 g See the article
French pink pralines 100 g
egg 1 whole
egg yolks x 2
Sauces & condiments

Tahitian Vanilla

1 pod See the article
Martinique Rhum Agricole

100 ml See the article
Charentes-Poitou Butter PDO

30 g See the article
canelé mould x 1

Find French products near you

Preparation

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

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

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

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

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.

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.