caneles

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 glassy, caramelized exterior contrasted with an impossibly custardy center.

Canel&#233;s (Cannel&#233;s) de Bordeaux Recipe

milk

vanilla bean

butter,

eggs

confectioner's sugar, sifted

all purpose flour, sifted

salt

dark rum

pure beeswax

3 days before baking: In a medium-sized saucepan set over medium heat, whisk together the milk and the vanilla bean pod and seeds. Bring the milk just barely to a boil; turn the heat off when the edges begin to bubble. Allow the mixture to cool to room temperature, then transfer it to an airtight container and place in the fridge (pod, and all) to steep overnight.

2 days before baking: Place the eggs and yolks in a bowl and break the yolks with a fork, do not whisk them. Add the melted butter, stir gently with a fork just to incorporate, and set aside. In a large bowl, sift together the dry ingredients. Place a strainer over the bowl, and pour the steeped milk through the strainer; discard the pod from the vanilla bean. Press the egg mixture through the strainer with a rubber spatula, then add the rum to the bowl. Gently mix the batter with a spatula; avoid incorporating air. Wash and dry the strainer, then push the batter through the strainer with a rubber spatula. Cover the batter and allow it to rest in the refrigerator for 48 hours.

3 hours before baking: Set the oven to 350°F and place the metal (either copper or aluminum) Canelé molds inside for 10 minutes. While the molds are heating, place the beeswax in a plastic, microwave-safe container and microwave in 30-second increments, swirling each time, until the beeswax is fully liquified. Add the butter and microwave until it has fully melted, then stir until you have a solution of butter and beeswax. (This may also be done on the stovetop in a saucepan, but cleaning beeswax from pots is an unsavory activity, using the microwave is highly recommended.)  Remove the molds from the oven and allow them to cool for one minute. Set up a cooling rack with plastic wrap underneath. Grasp the molds one at a time with the tongs, coat the insides of the molds with the wax mixture using a pastry brush (silicone is recommended, you will need to boil the pastry brush to get the wax off later) then invert the molds on top of the cooling rack and allow the excess wax to drip off. Once the wax has cooled back to opaque, place the molds in the freezer for two hours.

Once it's time to bake: Set a baking stone on the bottom rack of the oven and place a sheet tray on top. Preheat the oven to 500°F. When the oven is ready, remove the molds from the freezer and fill them almost to the top, leaving a centimeter of space at the top of the molds. Remove the preheated sheet tray from the oven, line with parchment, and then place the filled molds on the heated tray, spacing them evenly and far apart. Place the tray of molds onto the stone in the oven, and watch it carefully for the first 30 minutes of baking. The canelé will start to bubble, then rise up out of the molds. When they rise more than one centimeter above the rim of the mold, use tongs to remove the mold and allow the canelé to sink all the way back down into the mold, then return it to the oven. You will need to do this for the first 30-45 minutes of baking, until you notice that the canelé have developed an outer skin and a space has formed between the mold and the canelé on all sides. Once this has happened, drop the temperature of the oven to 400°F and allow the canelé to finish baking, approximately 45 more minutes (there is no exact time, since the temperature has fluctuated so much with the oven being opened and closed and the canelé spending time, as needed, out of the oven). Watch for the tops to completely turn a deep golden brown and bubble (this is the butter in the batter) around the edges and middle. When the desired color is achieved on the tops, remove one from the oven using the tongs to test. Allow it to cool for several minutes, then invert the mold onto the cooling rack. If you are pleased with the color of the canelé, then remove the rest from the oven and allow them to cool for several minutes before unmolding. If you are not, return the canelé to its mold and bake the batch longer. The canelé should cool on the rack for 30 minutes before eating, and are best if consumed no more than 5 hours after baking.

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

unsalted butter

vanilla pod

granulated sugar

egg egg yolks, beaten

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.

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