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CANELÉ DE BORDEAUX Quantity 18
2 egg yolks
200 gms sugar
1 pinch salt
1 Tablespoon rum
100gms plain flour
5OO mls milk & 50 gms butter that have been heated together
Cool at room temperature then refrigerate for 24-48 hours
Grease tin, turn upside down & refrigerate until cold.
Fill tin – keep level well below rim – 1cm at least
Bake at 220c for 8 minutes
Then decrease temperature to 180c for approx. 30 minutes.
Cake tops should be dark and crispy when ready.
March 27, 2017 at 6:58 am
more than just a deli.read more
A child of the 1970’s, this larder has grown into a cafe-foodstore boasting four chefs. A four-tier cabinet bursts with lunch options that span the globe….You may not need a passport to stop by but do pack a healthy appetite.