Cannelé de Bordeaux by Chef Alex Trouan is a small French pastry flavored with rum, and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of small, striated cylinder up to five centimeters in height with a depression at the top.
The Cannelé is originally from Bordeaux France.
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Cannelé de Bordeaux
INGREDIENTS: Whole milk, butter, eggs, flour, Tahitian vanilla bean and dark rum.
SERVING: The Cannelé de Bordeaux can be served warm, best, when heated in the oven at 360 degrees for 5 minutes.
SHELF LIFE: 1 Week Refrigerated. 1 Year Frozen.
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