Today, we're back with a Julie's Frenchy Cookbook recipe from the Bordeaux region. Serge Combarieu is pleased to show us the famous Bordeaux cannelés recipe. A delicious, gourmet recipe for preparing a dozen cannelés. Find all our recipes right here! Ingredients: 75 cl of milk25 g of butter150g flour200 g of sugar65 g egg yolks12.5 g vanilla 12.5 cl of cold milk10 cl of rum How to make Bordeaux cannelés : The day before, mix the flour, egg yolks, rum, vanilla and 12.5 cl cold milk in a bowl. Bring 25cl milk and 25g butter to the boil in a saucepan. Pour the hot milk over the mixture and stir for 4 minutes. Refrigerate overnight. The next day, pour the mixture into the fluted moulds, almost to the brim.Bake for 15 minutes at 200°C, then reduce temperature to 160°C and leave for 1h20. Leave to cool for 15 minutes, then unmould. Julie's advice: To preserve them longer, Serge recommends storing them in a dry place. So avoid putting them in a plastic bag or in the fridge! Taste these wonderful Bordeaux cannelés from Serge. Watch Julie's Frenchy Cookbook directly on our streaming platform.