Cannelé

Cannelé originated to the production of one of the most traditional wines in the world, from the same region.

Ingredients

250 ml of milk
25 g of butter
Shavings of 1 fava of vanilla
1 egg
1 yolk
60 g of flour
130 g of refined sugar
15 ml of aged rum
Homes for 

Preparation

The cake begins to be prepared a day before. Boil the milk with the butter and the vanilla shavings and book. Beat the egg with the gem slightly. Add the warm milk to the mixture slowly until a homogeneous cream. In another container, sift the flour and mix it to the sugar. Add the flour and sugar to the mixture before little by little, stirring well, and then add the rum. Let the dough rest in the refrigerator in an hermetically closed pot from one day to another. The next day, grease copper forms with butter and sprinkle with sugar. Preach the oven at 180 ° C. Mix the dough a little before putting in the molds. Then fill ₄/₅ from the ways. The mean antiques should be about 50 minutes in the oven. Uncomfortable and cool down on a grid. Serve in hot preference.

Religious origin.

The cannelé is a specialty of the region of Bordeaux, southwestern France. The most accepted version about its origin is that it would have been invented in the 16th century by religious with the name of "shins" or "canelons". The cookie is closely linked to Bordeaux and Wine: an important stage of the traditional beverage production is called "Collage", which consists of wine filtering, passing it by a container with clear snow. Many gems left of this process and were donated to the nuns, which made the cannels with them.

SAINT-HONORÉ

Saint-Honoré was created in honor of the saint of the same name, patron of the bakers and confectioners.

Ingredients

For caramel: 

500 g sugar
170 ml of water
1 spoon (soup) of corn glucose

For Chantilly: 

½ liter of fresh milk cream
50 g of sugar

For the cake: 

1 packet of puff pastry

For the profiteroles: 

Pât to Choux
Cream of icing

Preparing the caramel

For the cake 1 puff pastry package for the profiteroles pound to the choux (see recipe p. 51) Confectioner Cream (See Revenue Page 15) Put the ingredients in a pan and light to boil until golden coloring. No need to move, but you can swing the pan if you find it necessary.

Preparing Chantilly.

With a beater, stir the cream and go adding the sugar slowly until firm and white.

Preparing the profiteroles. 

First, prepare the confectioner's cream (see Revenue page 15). Then prepare the dough as shown on page 51. In a baking sheet with butter paper, make small dumplings using a confectionery bag and a smooth beak. Bake in oven with high fire for 15 minutes. Let cool before stuffing. Make small holes at the base of each of the profiteroles and fill them with the cream of icing. Then immerse the tips of the profiteroles into the warm caramel. Wait until they cool and the caramel hardens.

Assembly. 

Bake a piece of puff pastry to make a circumference about 23 cm. Drill holes with a fork at the base of puff pastry and sprinkle icing sugar. Light to bake for 18 to 25 minutes in oven at 180 ° C. Cut the dough circle with the help of a scissors. "Cole" the profiteroles on the edges using a little warm caramel. Stuffle the center of the disc with icing cream and, lastly, decorate with whipped cream.

Sacred delight. 

The dessert is in honor of the day of Holy Honorium, patron saint of bakers and confectioners, celebrated on May 16. Due to the complexity of dessert -formed by a puff pastry, stuffed profiteroles and fresh cream- you can prepare the puff pastry and the profiterole, the pâteu au choux, on the eve. Leave for the day of preparation just the fresh cream, since it can cut or cry.