Posts by samuel-leglinel
We've had a lot of requests for this one, so here is one of the most famous recipes from the southwestern corner of France. They're rather long to make, but cannelés are well worth the wait! An amazing, unique dessert sure to win over family and friends, coworkers, etc.
Le Cannelé Bordelais
50 cl milk
2 egg yolks
1 vanilla pod
1 tablespoon brown rum
1 pinch of salt
1. Bring to a boil the milk, butter, and emptied vanilla pod split in two. Let cool.
2. In a bowl, mix the flour and the sugar. Make a hollow in the middle and add the eggs, the egg yolks, and the rum. Mix well.
3. Add the filtered milk. Mix delicately in order to obtain a smooth, homogenous mix, without lumps. (Think crêpe batter).
4. Cover, place in the fridge and let sit at least 24 hours.
5. The next day, preheat the oven to 210°C. Mix the batter one last time, then disperse it evenly among the cannelé moulds.* Leave a 5mm space at the top. Place them in the oven for an hour. (About 45 minutes if you're making mini-cannelés).
6. Remove the cannelés from the mould. Let cool. Best eaten the same day, at about room temperature.
* If you are using a silicone mould, it is easiest to place it directly on the oven tray, fill it, then put all in the oven at the same time.
One last tip:
In Bordeaux, they say "when it's black, it's done". What makes the cannelé exceptional is the contrast between the dark, crunchy exterieur and the pale, spongy interieur.
-excerpt from toute la cuisine, 1000 recettes 1000 photos
For all those of you with the know-how to make excellent cannelé, go ahead and add your thoughts below!
Spring's imminent arrival always signals Easter's and, with that, spring break. In a festive mood? So are we! Whether this spring gets off to a sunny start or a rainy one, we have plenty of ideas to help you celebrate the change of season. Let's start with the moulds "Easter Delight" and "Ovette" that will help you make some lovely desserts:
If you prefer cookies, we also have the new "Easter Dolcetti" with which you can make beautiful pastel Easter cookies. Decorating them wiht the bright colors of spring is an excellent activity to do with the kids or with friends!
Here we get back to eggs with this chocolate mould "Choco-Ice Ovette". There's nothing better for making not only chocolates, but also ice cubes, mini-cookies, caramels, and even savory treats as hors d'oeuvres!
And finally, don't forget all of our other egg-related tools: Poachies for making poached eggs, the egg timer for following their progress, the coupe-oeuf à la coque, and the toquer à oeuf for slicing the shell, whether the egg is hard-boiled or soft!
As for our market days, we will be in Cap Ferret on Wednesdays the 13th, 20th, et 27th of April. For Easter Monday, we will be at the festival of Castillon-la-Bataille all day.
We wish you a happy Easter and a good holiday!
Ladies and Gentlemen, we're getting close to St. Valentine's Day. That means hearts everywhere. Try as we might to resist the assault of red and pink hearts, let's at least admit that it's not easy to resist! We certainly have all year to tell our loved ones that we care, but Valentine's Day is all the same one of the best times to do so. Might as well do it with style! The moulds "With Love" will help you make either a fabulous cake, or charming little mini-cakes that will please everyone who means something to you!
We also have this magnificent copper-plated cookie cutter with a handle. Simple, elegant, and perfect for making delectable biscuits!.
And to finish up, this marvellous cake mould "Love", ideal for making sweet or savory treats!
Whether you pass it with family, friends, or your significant other, we do hope you'll have a very nice Valentine's Day!
The Audebert-Leglinel Team
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