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» The essential recipe fluted Bordeaux

The essential recipe fluted Bordeaux


½ liter of milk
25 g butter
125 g flour
225 g caster sugar
2 whole eggs
1 egg yolk
½ vanilla bean
1 tablespoon rum
Zest of 1 lemon or orange, or both
Butter and flour for the molds


     Prepare the dough the day before
     Boil the milk with the butter and vanilla, let cool
     In a bowl, combine flour and sugar, add eggs and rum
     Stir well and pour the milk
     Add the zest and let stand in refrigerator 24 to 48 hours
     Butter the molds and brush very lightly flour
     Fill 3/4 full and bake for one hour at 220 ° C (8 th) - Do not preheat the oven
     Turn out when weather permits and enjoy