RÉMY MARTIN® CANNELÉS

1. In a saucepan, bring milk to a boil. Add coffee beans and leave
   to brew for 30 minutes. Correct the weight obtained to 1 000 g.
2. Add butter and heat gradually to 60°C to melt butter.
3. In a mixing bowl, mix together flour and sugar.
4. Proceed as a pancake batter: pour gradually the first mixture
   in the mixing bowl to incorporate the powders into the liquid
   mass. When the dough thickens, add liquid.
5. Mix together whole eggs and egg yolks before adding to the
   previous preparation.
6. Add Rémy Martin® Cognac.
7. Mix to standardize the mixture.

Place the preparation to 4°C in the refrigerator for a minimum
of 48 to 72 heures.
This important step gives the desired texture: a dough viscous,
a little elastic.
This maturation time allows to optimize the texture and the
aromas.

With a brush, line slighly the inside of the Teflon® 12-unit
mold, on a rack.
Before filling the mold, mix gently the mixture with a maryse
or a whip.
Fill with dough 1 cm from the edge.
Bake to 170°C in a ventilated ovent for 50 or 55 minutes.
Check the colouring: the collar and the base must be uniformly
coloured. The very caramelized side of the crust brings all the
taste of the cannelé.
Unmold gently.
Let cool before tasting.