Ingredients
- 100g flour
- 50g melted butter
- 50cl whole milk
- 250g cane sugar
- 2 eggs + 2 yolks
- 1 sachet vanilla sugar
- 1 teaspoon orange blossom
- 3cl old rum
Place all ingredients in blender. Blend on blender program until smooth.
Leave the mixture to rest in a cool place for 24 hours.
Heat oven to 210°.
Grease the fluted moulds and fill 3/4 full.
Lower the oven temperature to 190° and bake the cannelés for 30 minutes.
Check for doneness and unmould.
