Matcha Cannelés Recipe
Matcha cannelés combine the caramelized sweetness of Bordeaux's famous pastries with the subtle bitterness of Japanese green tea. Their texture is crisp on the outside and melt-in-the-mouth on the inside, revealing delicate notes of vanilla and matcha. Perfect with tea or coffee, these cannelés offer an original and refined twist on the French tradition.
- Prep Time
- 12 hours
- Cooking Time
- 50 minutes
- Servings
- 8 portions
Ingredients
- 250 ml milk
- 20 g butter
- 2 eggs + 2 egg yolks
- 100 g sugar
- 50 g flour
- 1 teaspoon matcha
- 1 tablespoon rum (optional)
- 1/2 vanilla pod
Directions
- Heat the milk with the butter and split vanilla pod. Leave to infuse for a few minutes, then remove the pod.
- In a bowl, whisk the egg, yolk and sugar until the mixture whitens. Add the sifted flour and matcha, then mix gently.
- Pour in the hot milk a little at a time, stirring to avoid lumps. Add rum if desired.
- Cool, then cover and refrigerate for 24 hours.
- Preheat oven to 230°C.
- Butter and fill the fluted moulds 3/4 full. Bake at 230°C for 10 minutes, then turn down to 180°C and bake for a further 40 minutes.
- Cool before unmolding. Enjoy with matcha tea for a 100% Japanese experience!
