La Canaille Recipes
CANELéS
A Bordeaux dessert specialty made up of rum-flavored, sticky little cakes.
Provided by Beeta @ Mon Petit Four
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Combine the milk and vanilla extract; temporarily set aside.
- To a large bowl, add the eggs and egg yolk, then whisk until the yolks are broken up. Pour in the milk and vanilla mixture, then whisk again until combined.
- Add the all-purpose flour and sugar, whisking until smooth and lump-free.
- Add the rum and whisk again to combine. Refrigerate the batter for at least 12 hours, or overnight if possible.
- The next day, preheat the oven to 440°F. If using a silicone canelé pan, place the pan on a wire, oven-safe rack (this will make transferring the pan to the oven easier). Give the batter a whisk, then use a small ladle to fill the molds with enough batter to almost reach the top of the molds.
- Bake the canelés at 440°F for 20 minutes. Then reduce the heat to 300°F and bake for another 30 minutes. Finally, increase the heat to 430°F and bake for 5 minutes.
- Remove the pan from the oven and let the canelés cool in the pan for 30 minutes. Gently pop the canelés out of their molds and serve.
Nutrition Facts : Calories 41 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 21 Servings, Sodium 8 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
LA CANAILLE
Make and share this La Canaille recipe from Food.com.
Provided by Nyteglori
Categories Tropical Fruits
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix vegetables, banana and rice together in a large bowl. Season with salt and pepper.
- In a small bowl mix mayonnaise with sour cream and Worcestershire, seasoning with salt and pepper.
- Pour mayonnaise mixture over salad and mix well, before serving.
Nutrition Facts : Calories 310, Fat 1.7, SaturatedFat 0.9, Cholesterol 2.6, Sodium 2523, Carbohydrate 78.6, Fiber 3.6, Sugar 34, Protein 3.8
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- Slit the vanilla beans lengthwise, and scrape the seeds from them with a small knife. Put the seeds, vanilla pods, and milk in a saucepan and bring them to a gentle simmer, and then turn off the heat and let sit for two minutes.
- In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk more until combined.
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