Canelés Bordelais

Instructions

The day before

1. Warm the milk over a low heat and pour it into a bowl.
2. Break the whole eggs into the milk and add the egg yolk. Whisk together.
3. Add the sugars and mix.
4. Add the flour a little at a time to avoid lumps. Stir vigorously with a whisk.
5. Cover with cling film and refrigerate overnight.

On the day

1. Take the dough out of the fridge and preheat your oven. Turn on the oven to 190° on fan oven.
2. Stir the dough vigorously with a whisk, to dissolve the deposit formed at the bottom of the bowl.
3. Melt the butter and brush it over each mould. Sprinkle the inside of the moulds with icing sugar, making sure that each wall is covered.
4. Fill the moulds with the mixture only ¾ full (the fluted pastry will swell when baked).
5. Bake in the oven at half height for 1 hour.
6. Remove from the oven. Wait until they have cooled before removing them from the moulds.

Enjoy!