Recipe CANNELÉS - Professionals
www.remycointreaugastronomie.com
Watch a video on how to prepare this regional Bordeaux specialty, cannelés, with pastry chef Nicolas Pierot.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 1 000 g milk
- 20 g coffee beans
- 55 g whole eggs
- 120 g egg yolks
- 500 g brown sugar
- 250 g flour T55
- 50 g dry butter 82%
- 100 g Rémy Martin® Cognac 50% vol.
- Total weight: 2 095 g
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