Hélène Darroze’s Armagnac Cannelés

Photo recette Hélène Darroze’s Armagnac Cannelés

Ingredients for 29 cannelés

1L of whole milk

0.7 Bourbon vanilla pods

3 eggs

500g of caster sugar

4 egg yolks

100g of sweet butter PDO

250g of traditional Type 55 flour

4 tablespoons of Armagnac 10 years

Photo recette Hélène Darroze’s Armagnac Cannelés

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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