Spring afternoon snack

During our last family Spring break in lovely Sologne, warm weather disposed us to long snacks in the garden … The opportunity to test and to make many recipes, among which lilac cordial. This very sweet cordial is delicious with still or fizzy water and goes very well with cakes for an afternoon snack. Its preparation is very playful and can also be a great activity to do with the kids!

At home, we tasted it with homemade ‘cannelés’ whose recipe I also share here.




  • 20 lilas heads
  • 1 lemon
  • 75 cl of water
  • 750 g cane sugar
  • 25 g of citric acid

Remove the lilac flowers from their stems and place them in a jar. Cut the lemon into slices and put it over the flowers. Boil the water and the sugar for 3-4 minutes. Remove from the heat  and add citric acid. Stir well. Then pour this hot liquid over the lilac flowers. Close the jar.

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane

Let macérante the preparation for 3 to 5 days in a cool dark place, then strain the cordial to remove the flowers and the lemons. The cordial can be stored in the fridge for several weeks.
The lilac cordial is delicious with sparkling water … or white wine or champagne during sweet spring evenings ! 😉



Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane

The best recipe of cannelés I found is inspired from Mimi Thorisson’s cookbook, A Kitchen in France. It’s easy to make, though it needs quite a long time (an entire day) to let the dough rest.

Preparation time: 10 minutes

Resting time: 24 hours

Cooking time: 50 minutes

Ingredients (for about 16 cannelés)

  • 500 ml whole milk
  • 120 g flour
  • 200 g grnulated cane sugar
  • 3 egg yolks
  • 1 teaspoon vanilla powder
  • 60 ml of rum
  • 40 g of melted butter.

The recipe is very close to the traditional  French pancakes’ dough and it’s very easy to make. Boil the milk with the vanilla powder,  then let it cool down for about 5 minutes.
In a bowl, combine flour and sugar, then add the egg yolks one by one. Add the melted butter, then the rum and stir well.
Cover the dough with a plastic film and let it rest for 24 hours in the fridge.

When baking, preheat the oven to 230 ° C. Fill your molds with the dough to two-thirds.( If they are made of silicone, you can fill it directly, if they are made of copper, you have to butter them slightly beforehand).

Bake  for 5 minutes at this high temperature, then lower it to 180 ° C. Continue baking for 45 minutes.

Unmold the cannelés and let them cool on a rack.

You can store the cannelés  several days in an airtight container.


Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane


Let’s meet next week for a post on a kids’ French fashion brand!

Have a wonderful week,

Emilie xx.


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