フランスの美味しいボルドーカヌレ in Wellington

去年こちらにきて最初に知り合った大切なフランス人の友人でもありとっても美味しいお菓子やさんでもあるエリックとソフィー達のレシピとインタビューが、ラジオで今日１３：１０に放送されるそうです。

Pease listen to the interview on tomorrow Saturday 21st at about 13:10 NZ time or go to　http://www.radionz.co.nz/national/programmes/thiswayup

フランスでもパティシエとして有名な星付きのお店に勤めていた彼がニュージーランドに来て頑張っています。ウェリントンのフランス人だったら多分知っているのではないかと思いますが、

ニュータウンのお店、「フレンチカンカン」は今、町中にカフェーを作る準備のためにしまっています。カヌレを自分で作るのは大変そうなので、エリック達のお店が早く開いてくれる事を願っています。今後ウェリントンにカフェができたら絶対に成功すると思います。乞うご期待ですね。

レシピ

INGREDIENTS

• 1 litre of whole milk
• 4 vanilla pods
• 100g of butter
• 500g of sugar
• 200g of flour
• 5 whole eggs
• 4 egg yolks
• 100g of rum

METHOD

Mix the split vanilla pods, seeds of which will have been got back, with the milk and the butter. Made infuse has very soft fire without boiling 10 minutes then reserve for the cool.

Clear eggs and yellow with the sugar in the electric mixer then add the flour, well mix in the whip or the electric mixer then reserve.

Pour the warm milk (without pods on the mixture of cleared eggs by whipping so that the preparation is homogeneous and rather supple).

Pour the rum, mix in the whip, put back pods in the preparation, once reserve cold in the refrigerator.

Use the preparation with canelés at least after 24 hours of rest, this preparation is rather stable and after three days, it is only better.

For the cooking, to use moulds grooved in silicone (traditionally they are copper mould for more of crunchy) which you will grease with a spray.

Well to mix in the whip your preparation grooved then pour into your moulds.

Preheat your oven in 210°c, put in the oven for 45 min at least.

Turn  your moulds in your oven after 20min.

Take out the hot canelés from your oven and then straight away from their mould.

Let them rest at least 30 minutes and eat them warm they are better.

Bon appetit!