canneles

lait, oeuf, jaune d'oeuf, vanille, rhum, farine, sucre en poudre, beurre

Cannelés (7ème rencontre Marmiton)

cl de lait

oeufs entiers

jaunes d'oeuf

gousse de vanille (ou ½ cuillère à café d’extrait de vanille liquide)

cuillères à soupe de rhum

g de farine

200 g de sucre en poudre

g de beurre

La veille : faire bouillir le lait avec la vanille et le beurre. 

Pendant ce temps, mélanger la farine, le sucre puis incorporer les oeufs d'un seul coup, verser ensuite le lait bouillant. 

Mélanger doucement afin d'obtenir une pâte fluide comme une pâte à crêpes, laisser refroidir, puis ajouter le rhum.

Placer au réfrigérateur 24 heures au minimum, 48 heures au maximum. 

Le jour J : sortir la pâte du frigo au moins une heure avant la cuisson.

Préchauffer le four à thermostat 9 (270°C). 

Verser la pâte dans les moules, en ne les remplissant qu'aux 3/4: poser les moules sur une tôle, et cuire à th. 9 pendant 5 minutes, puis baisser le thermostat à 6 (180°C) et continuer la cuisson pendant 1 heure (au moins, cela dépend de votre four, chez moi ça prend 1h20!): le cannelé doit avoir une croûte brune et un intérieur bien moelleux. 

lait, vanille, rhum, farine, sucre en poudre, beurre doux, sel, oeuf, jaune d'oeuf

Canelés bordelais

gousse de vanille

c.à.s de rhum

g de sucre en poudre

pincée de sel

Faire bouillir le lait avec la gousse de vanille préalablement fendue et égrainée et le beurre.

Pendant ce temps, mélanger la farine et le sucre dans un saladier 

puis incorporer les oeufs d'un seul coup 

Mélanger doucement afin d'obtenir une pâte fluide comme une pâte à crêpes. Laisser refroidir.

Avant de placer au réfrigérateur et de laisser reposer une heure.

Préchauffer le four à 240°C (thermostat 8) avec la tôle sur laquelle cuiront les canelés [si vous utilisez un moule en silicone, mettez le four à maximum 220°C (thermostat 6-7)].

Verser la pâte bien refroidie dans les moules bien beurrés, en ne les remplissant qu'à moitié.

rapidement, disposer les canelés sur la tôle du four préchauffé, à 240°C, pendant 12 minutes (20 minutes à 220°C avec un moule en silicone), puis baisser la température à 180°C (thermostat 6) et continuer la cuisson pendant 1 heure : le cannelé doit avoir une croûte brune et un intérieur bien moelleux.

https://assets.afcdn.com/video13/20161130/v528223_11562_3_sd.mp4

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

Canelé de Bordeaux

milk

butter

all-purpose flour

sugar

salt

eggs

vanilla bean paste (for more concentrated flavor)

Vanilla Extract

dark rum

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.

Top 3 canneles recipes from across the web

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Cannelés (7ème rencontre Marmiton)

Canelés bordelais

Canelé de Bordeaux

Top 3 canneles recipes from across the web

The most viewed canneles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannelés (7ème rencontre Marmiton)

Canelés bordelais

Canelé de Bordeaux

The most viewed canneles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine