Kelilu is a local traditional pastry in Bordeaux, France. It has a black appearance like a small cup, but its sweet and gorgeous taste is really surprising after eating, which is not commensurate with its humble appearance, but it is one of the traditional desserts that many French people are fascinated by. Let's take a look at the practice of Coriolu in Bordeaux with me.

material

T45 champion special powder 40g eggs 1.5 milk 200g rum 50g fine sugar 100g DeMai vanilla stick 1 DeNiu salt-free cream 20g.

working methods

Heat the cream first.

Add milk and chopped vanilla sticks and bring to a boil. Remove from heat and cool.

Mix sugar, eggs, sifted flour and rum evenly.

After the milk cools, take out the vanilla stick and scrape out the vanilla seeds.

Pour the vanilla stick and seeds together with the egg liquid in the third step, and then put them in the refrigerator for 24 hours.

Take out the vanilla stick after 24 hours.

7 Pour into the mold of Kelilu.

Bake at 8 220°C 10 min, then bake at180 C for 50 min, and wait a few minutes before demoulding.