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Caneles Bordelais

On my 40th Birthday I decided that I would cycle 960 km in 7 days.
Why? Partly because I wanted to get away from the hustle and bustle of suburbia and also because I wanted to perform a Pilgrimage between Bakeries along the Switzerland, France and German Interiors.
So I packed a rucksack, tuned my bicycle and departed from the source of the Rhine in Switzerland, through Alsace in France then onto Mainz and then Koblenz in Germany.

Whilst in Alsace, I came across Caneles, naturally bought them,  fell in love with this petite delicacy and reconstructed them when I arrived home.




  • 500g | 2 cups | 50cl whole milk

  • 50g | 3.5 tablespoons butter

  • 1 vanilla bean or 3-4 teaspoons vanilla extract

  • 100g | 3/4 cup +1 tablespoon AP (Plain) flour

  • 250g | 2 cups (unsifted) powdered sugar

  • 1 teaspoon sea salt (use a little less if table salt)

  • 2 large eggs (Use the freshest eggs you could find, they make a difference.)

  • 2 large egg yolks

  • 1/4 cup rum





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