Hélène Darroze’s Armagnac Cannelés
Ingredients for 29 cannelés
1L of whole milk
0.7 Bourbon vanilla pods
500g of caster sugar
4 egg yolks
100g of sweet butter PDO
250g of traditional Type 55 flour
4 tablespoons of Armagnac 10 years
Bring the milk and vanilla to a boil, then remove from the heat and add the butter, cut into pieces.
pieces, let infuse 20 min.
Whisk the whole eggs, egg yolks and sugar by hand for 2 minutes, then whisk together with a mixer at speed 4 for about 4 minutes.
Pour the egg and sugar mixture little by little over the sifted flour and mix by hand to make a dough.
hand to make a dough.
Pour ¼ of the milk (not more than 40°C) continue to mix by hand with a whisk, add
another ¼ of milk, finish mixing with a mixer (speed 5) with the remaining milk.
Finish by adding the Armagnac.
Finish cooling in the refrigerator without a lid.
Let rest at least one day but two is better.
Preheat the oven to 220°C / Fan 3. During 10 minutes
Line the moulds with the grease spray, 75 g per mould.
Bake for 10 minutes at 225°C and then for about 45 minutes at 180°C.
Turn out of the moulds and leave to cool on a rack.
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