canele

Recipe and instructions for making canele (canelé) that have a rich, moist and custardy interior which is sealed into a thin, crispy, caramelized shell.

Cannelés (Canelés) De Bordeaux Recipe

vanilla beans ((preferably Madagascan))

500 ml milk ((cold))

sugar

g all-purpose flour

butter

eggs ((large))

Tbsp dark rum

g beeswax

Cannelés (Canelés) de Bordeaux Recipe

Pierre Hermé recommends that before you use your copper canele molds for the first time, clean them, and then season them by coating them with butter and placing them for 20 minutes in a hot oven - 250° C (500° F) or more. Remove them from the oven, clean them with a paper towel while they’re still hot, and allow them to cool before using. Never wash the molds, simply wipe with a dry cloth or a paper towel after each use.

Slit the vanilla beans lengthwise, and scrape the seeds from them with a small knife. Put the seeds, vanilla pods, and milk in a saucepan and bring them to a gentle simmer, and then turn off the heat and let sit for two minutes.

In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk more until combined.

Remove the pods from the milk. Add 1/4 of the hot milk into egg mixture and mix well. Add flour and continue mixing until combined. Then slowly add the remaining milk while continuing to mix until all ingredients are mixed well. Add rum and mix. This way you will avoid lumps and will end up with the perfect consistency of the batter. (Note: this step is very important. Adding hot milk to egg mixture will temper the eggs and create custard which will ensure perfect consistency of your caneles).

Refrigerate for 24 to 48 hours. This is non-negotiable. The texture and flavor improves dramatically by the second day and third day. So, 24 hour rest is mandatory. 48 hours if you want amazing canele. The batter may be kept in a fridge for up to 4 days. Each time you use the batter, stir it well and work it at least 2 minutes with a whisk.

For a smooth, shiny surface that accentuates the dark brown color of the caneles coat the molds with a mix of 40 g beeswax and 60 g butter melted together. For this, melt the beeswax and butter together, quickly pour the mix into a mold and then back out into the original container. Turn upside down on a cooling rack with paper towel underneath to catch drippings. Once cooled down, chill in a freezer or a refrigerator until ready to bake.

Preheat oven to 550F. Fill the molds with batter to 3/8 inch (1 cm) from the top. Place on a foil lined backing sheet and bake the caneles at 550F for 10 minutes. Without opening the oven, drop the temperature to 375F and continue baking for another 45-50 minutes. Every oven is different, so your baking times may need to be adjusted.

Remove caneles from the oven. Quickly remove caneles from the molds and place on a cooling rack upside down. Caneles usually slide right out of their molds, but if they don't, turn the mold upside down and knock on a hard surface, such as a cutting board.

Let cool for 2 hours at room temperature. Caneles must be eaten on the day they are baked.

A canelé is a cork-shaped pastry from Bordeaux, which has a caramelised crust and soft middle. These impressive desserts are well worth the effort

Canelés

milk

unsalted butter

vanilla pod

granulated sugar

egg egg yolks, beaten

dark rum

plain flour

beeswax (available from amazon.co.uk), melted, to grease the moulds (if they are copper)

Make the batter a day in advance. Put 160ml milk, the butter, the vanilla pod and seeds, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C or until lukewarm to the touch – too cool and the butter will congeal, too hot and the eggs will start to cook.

Whisk in the egg mixture until incorporated, then mix in the rum and the rest of the milk.

Mix the flour, remaining sugar and 1/2 tsp salt together in a bowl. Whisk in the liquid in thirds, scraping down the sides and bottom of the bowl between additions. Avoid over-whisking: too many air bubbles will result in dry canelés. The batter should have the same consistency as double cream.

Strain the batter through a sieve into an airtight container. Press clingfilm directly onto the surface of the batter to prevent a skin from forming. Close the lid tightly and chill in the fridge overnight to rest the batter.

Heat oven to 230C/210C fan/gas 8. Warm eight (or 16 if you have them) 5cm canelé moulds on the middle shelf in the oven for 5-10 mins. This helps to give the canelés a crunchy, caramelised exterior.

Brush the moulds with a thin layer of melted beeswax (too much will cause the mixture to spill out during baking). Wring the clingfilm of any mixture that sticks to it, then gently mix to recombine ingredients that may have settled overnight. Do not overmix, or you risk incorporating too much air. The more uniform the batter, the better the final product.

Fill each mould with batter. Be sure to leave 0.5cm at the top – when the canelé bakes, it will rise slightly and then sink, so it is important to account for this.

Put the moulds on a baking tray and bake on the middle shelf for 10-15 mins. Rotate the tray by 180 degrees, reduce oven temperature to 180C/160C fan/ gas 4 and bake for 30-35 mins. (Baking time can vary depending on your oven.) Keep an eye on the canelés’ colour during the final mins to avoid over- or under-baking. The bottom should be a deep maple syrup colour.

Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and gently tap the base until the canelé drops out. Cool completely before serving.

The famous pastries from Bordeaux, France renowned or their crispy caramelized exterior and soft, custard-like interior.

Canelé de Bordeaux

all-purpose flour

salt

eggs

vanilla bean paste (for more concentrated flavor)

Vanilla Extract

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&#39;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&#39;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.

Wow, wow, wow!!!!!  I never in a million years would have thought I could make these and make them taste as good as I had them on our trip to France but you have proved me wrong and I can't thank you enough for sharing this and so many other incredible recipes.  The Daring Gourmet is my favorite!

I had these many years ago and had almost forgotten about them until I stumbled across them on your site.  I lost no time in ordering the mold pan and my very first batch was so delicious and wonderful, you'd think I had been making these for years!  I am so delighted to be able to make these myself.  Here's to many more batches! :)

I've always been curious about these but too intimidated to try them.  You always make things look so easy and every recipe I've made from Daring Gourmet has been a success, so I took courage and decided to make these.  They were incredible!  The outer crunchiness combined with the vanilla custardy inside is simply outstanding.  I can't wait to make these for an upcoming get-together with friends and show off, lol!

These were exquisite in every way; the flavor, the texture....WOW.  My family is convinced that I secretly studied baking in Paris, lol.  Thank you for making me look like a baking star :)

Absolutely delicious!
The recipe came together very well and was easy to follow.
I will definitely be making these again!

Mary

Thank you for the very clear and detailed instructions, these turned out like a dream, SO delicious!

Hi Kimberly!
The next day I used the leftover batter and made 5 more Canelé!
They were fabulous!
I will definitely keep your recipe for future use!
As I have never tasted one before, I was amazed at the crunchy, thin exterior and the delicious soft custard-like centre! 
The combination of rum and vanilla is always wonderful!
Thank you for this recipe!
Mary

These were a success and a smash hit.  The crispy deeply caramelized exterior is to die for - that crunch and then the soft interior.  All I can say is WOW.

Well, this one we will certainly try.  Meyers Dark Rum here.  Your recipes are so different and intriguing.  I am mainly a basic cook, not a recipe developer ever.  Maybe I add Tabasco sauce to tacos. ha.   You ask about holiday meal traditions.  Well here is always been a standing rib roast.  I do it differently that 30-40 years ago. We always get a 4-5 lb. roast.  I have learned to just salt it heavily and leave it in the fridge for 4-5 days.  Sometimes I wrap it in cheesecloth because I read that prevents it from becoming really dark. Our son is 36 and still single, so he doesn't miss his "roast beastie" as he has always called it.  Roast it at 350F till it's near120F.  Usually comes up near 132-3 after roasting.  Oh, I roast with bones intact.  Usually horseradish sauce and oven roasted potatoes.  No snow down here in Jacksonville, FL, so I sit on my back porch with a bourbon and cigar.  Much different than Traverse City, Mi, 33 years ago.  Like snow on Christmas but been there, done that.  We usually have it Christmas or New Years.  Our supermarkets here usually have very good prices ($6-$8lb)  so it doesn't break our bank. Merry Christmas to you and your family.

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