For those of you who follow us on Instagram, I presented you a little glimpse of these sweet delights, then, here’s a recipe today…

It had been a very long time that I wanted to test a recipe, fluted of bordeaux, but I was really scared I start. In fact, it’s been 2 years that I had bought some mussels. And then, I don’t know why, but it gripped me and I tried it out. If, in fact, I know ! This is my weekend in Bordeaux, which gave me want. The result has been a true success. I’m really happy because we were well feasted. I’m too fiiiièèèrrreee !! It was as it should be, crisp on the outside and soft on the inside.
Well, we still ended up with 45 mini fluted but it was good enough to share… ��

Fluted bordeaux

To 45 mini fluted Save Print Ingredients

  • 1/2 liter of fresh whole milk
  • 25 g butter
  • 1 vanilla pod split and scraped
  • 100 g of flour
  • 200 g of brown sugar
  • 2 whole eggs and 2 yolks
  • 15 cl of rum



  • In a saucepan, bring to a boil the milk with the vanilla and the butter.
  • Meanwhile, in the bowl, mix the flour and the sugar. Stir in the slightly beaten eggs in a single time. Gradually add the hot milk. You need to get a liquid paste like pancake dough. Let cool, then add the rum. Cover and set in refrigerator for at least 24 hours and maximum of 48 hours.
  • At the time of cooking, preheat the oven position to heat the rotating 280°. Take out the dough from the fridge and fill the molds (for me, silicone) in¾, 1 hour prior to cooking.
  • Bake for 10 minutes at 280° then lower the temperature to 180° and continue cooking for 1 hour. Personally I like them crisp so I let a few more minutes.
  • Let cool in the footprints before removing from pan, then flip them over. The fluted stand out without a problem. Place on a wire rack and let them cool in a dry place and at room temperature.


I think I’m going to quickly redo…

Written by Doc

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