Canelé de Bordeaux
The famous pastries from Bordeaux, France renowned or their crispy caramelized exterior and soft, custard-like interior.
Equipment
- food-grade beeswax , optional (see discussion under "Equipment" in blog post)
- canele mold pan , cost-effective and yields perfect results
- copper canele molds , if you want to splurge
Ingredients
- 2 1/2 cups whole milk
- 3 1/2 tablespoons butter
- 2/3 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla bean paste (for more concentrated flavor) , can substitute pure vanilla extract or scrape 1 whole vanilla bean
- How to Make Vanilla Extract
- 1/4 cup dark rum
Instructions
- Scald the milk: Place the milk in a wide, shallow pan. Heat over medium heat, stirring frequently, until tiny bubbles begin to appear around the outer perimeter (an instant read thermometer will read 180 to 185 F). Do not let it boil. Remove it from the heat, add the butter and stir until the butter is melted. Cover, set aside and let it cool to room temperature before using.
- Place the flour, sugar and salt in a large mixing bowl and stir to combine. Add the eggs and egg yolks and use a fork or whisk to combine until no lumps remain. Gradually add the cooled milk mixture, whisking until combined and smooth. Stir in the vanilla bean paste/extract and rum. To ensure an optimally smooth texture, strain the batter through a fine mesh strainer. Cover and refrigerate the batter for at least 24 hours but for the best flavor I strongly recommend letting it chill for a full 48 hours. The batter can be chilled for up to 72 hours but the flavor does not improve much beyond 48 hours.
- Preheat the oven to 450 F / 240 C (without fan/convection) for a full hour. While the oven is preheating remove the batter from the fridge to sit at room temperature for at least 30 minutes. Brush the inside of the molds with butter. Give the batter a good stir and then pour it into the molds almost to the top, leaving about a 1/4 inch space from the top. It's easiest if you transfer the batter to a measuring cup with a pouring spout. Place the canele molds on a foil-lined baking sheet in the oven and bake them for 15 minutes. Rotate the pan and decrease the oven temperature to 350 F / 175 C and continue baking for another 40-50 minutes or until they are very dark brown but not burnt. Watch closely during the last 10 minutes of baking to ensure they don't burn. Remove the caneles from the oven and immediately place them on a cooling rack upside down to un-mold them. If the tops are still pale or the color is uneven, you can place the caneles back inside the molds and bake longer. Un-mold and let them cool completely.
Nutrition
Serving: 1caneléCalories: 184kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 106mgPotassium: 100mgFiber: 0.2gSugar: 19gVitamin A: 267IUCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!