Every month, readers of The Network can send me their questions about our history, projects, social commitment, challenges or any other topic related to AGF Group.
To submit your question: communication@agfgroup.com
A more unusual question this month with the Holiday season coming up:
Yes of course, I'll share with you the recipe of authentic Cannelés bordelais :
To make 15 cannelés – must be prepared 24 hours in advance :
- ½ vanilla pod
- 0.5 L / 2 c. milk
- 125 g / 1¼ c. flour
- 15 mL / 1 tbsp melted butter
- 225 g / 1 c. sugar
- 3 eggs
- 15 mL / 1 tbsp good-quality rum
1/ Place the ½ vanilla pod in the milk and bring to a boil. Remove the vanilla pod from the milk, split it in half and scrape out the seeds with the tip of a knife. Stir the seeds into the milk and discard the pod.
2/ Break two of the eggs into a bowl. Add the yolk from the third egg and beat.
3/ Whisk the warm milk into the eggs.
4/ Combine the flour, sugar and melted butter in a large bowl and slowly whisk in the egg-milk mixture.
Once the mixture has cooled, add the rum.
Refrigerate for 24 hours.
The next day, grease the cannelé moulds. Stir the mixture well and fill the moulds ¾ full.
Bake for 50 minutes at 200° C / 400° F.
Enjoy your tasting !
Receta para 15 canelés. Es necesario prepararlos con 24 horas de anticipación.
- ½ vaina de vainilla
- ½ litro de leche
- 125 g de harina
- 1 cucharada de mantequilla fundida
- 225 g de azúcar
- 3 huevos
- 1 cucharada de un buen ron