The canelé is a small cake of Bordeaux, with a soft and tender dough and generally flavored with rum and vanilla. Created in the 1930s, it was around 1980 that they became a staple of French pastry.
- 6 people
- Préparation: 20 min
- Cooking: 1h 10
- 200 g of cooked foie gras
- 50 cl of skimmed milk
- 100g of flour
- 2 eggs + 2 yolks
- 50 g butter
- 10 cl of white wine
The day before, in a saucepan, boil the milk with the butter.
In a bowl, whisk the flour, eggs and salt. Pour the boiling milk into the mixture at once, while stirring. Let it sit.
Pour the wine, cover the salad bowl with cling film and place it in the fridge overnight.
The next day: Preheat the oven to 210 ° C. Cut the foie gras into small dice.
Fill 2/3 of your molds with the dough. Place one (or more) dice of foie gras in each mold.
Bake for 5 min, then lower the temperature to 180 ° C and cook for 1 hour. Serve cold.
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