Do I have already said that I was a perfectionist?
Call it quality, but at home it sometimes borders obsessional neurosis, it could quickly become a default ...
Finally in the kitchen, my perfectionism gives me some satisfaction. Today, my little victory is to have achieved perfect fluted.
But this success is not only due to my stubbornness: dad gave me a mini pan fluted silicone The key to success.
Why? well probably because the heat quickly reaches the heart of the fluted when it is smaller, so it cooks more evenly. No problem on that side.
No leakage of butter, no apartment smoky. And all that cute little fluted shall become clogged.
For 24 mini fluted
250ml milk (I used skim 1/2 lactose)
1/2 vanilla pod
sugar 125g including a packet of vanilla sugar
1 egg yolk + 1
1 tablespoon dark rum
The day before cooking, Boil the milk with the butter and vanilla. Mix flour, sugar and eggs. Add the hot milk gradually, whisking. Finish with rum, pour into a container with spout and refrigerate.
D-day, remove the dough from the refrigerator and let stand at room t ° for 1 hour.
If your molds are new, grease them with neutral oil and fit the mold plate on rack.
Preheat oven to 240 ° C. Fill the molds and place rack in middle of oven with a plaque at the lowest level that can collect the butter, if gout (known problem in my oven).
Bake about 7 minutes at this t °, then lower the oven to 200 ° C. Cook for 55 minutes.
Take out the spline and let them in the pan for 5-10 minutes before removing from pan. Needless to burn your fingers
Want to large fluted? The recipe is right here.