The Canelé Recipe («Canelé de Bordeaux»)2015-01-10
Canelé are delicious French small pastry with a soft and tender custard center and a dark, thick caramelized crust, that taste Rum and Vanilla. You can't escape them in you visit France!
About this recipeI didn’t know those little wonderful canelés until I went to French Pastry school.
Although I grew up in France, I never saw those little canelés as they are mostly known in the south west of France (Bordeaux)
A dessert I learned and instantly loved while studying Pastry.
A recipe I learned from a top French Pastry Chef !
Saint-Emilion and my canelés moldsMy first canelé that I ate was in Saint-Emilion, a charming town close to Bordeaux
|and it’s in Saint-Emilion that I also bought my canelés molds in this pastry shop that also sells molds:|
9 Rue du Clocher
Bordeaux and my canelés cooking classThis is Bordeaux, the town where I first learned to bake Canelés
Correct spelling : Canelé or Cannelé?There’s been some controversy about the correct spelling, however the Confrérie du Canelé de Bordeaux has stated that the word must be spelled «canelé» with only one ‘n’. The spelling “cannelé” is still prevalent to this day.
Step 1: The Batter
Vanilla Beans, the
Butter(2 Tablespoons or 25 g) and the
Whole Milk(1 Cup or 250 g) together in a saucepan.
Cook and use a thermometer to check the temperature, and remove from the stove when the temperature reaches 180 °F / 80 °C
Then add to the bowl:
Spiced Rumyou choose does make a difference. You choose the wrong
Spiced Rumand your canelés are ruined…
The Rum I use is the same that French professionals use :
Rhum Gélifié RAVEL (you can find on Amazon.com)
If you are using a stand mixer (kitchen aid type), do not use the “leaf” either, for the same reason
If you are using a stand mixer, the right attachment to use is the hook.
Otherwise, you can mix the ingredients by hand, using a spatula
Step 2: Resting time
Step 3: Cooking
What kind of Canelés Molds?The best molds are made of copper, which are more expensive than the molds made in silicon. Silicon molds won’t yield crusty Canelés but they remain a good alternative
CoatingIf you are using copper molds, do not coat them with butter !
Silicon mold do NOT need oil or butter coating
The kind of oven you needThe best oven for this recipe is a convection oven with the fan that circulates the air
First Baking Step (high)Bake in preheated oven at 405 °F / 210 °C for
second Baking Step (moderate)Then:
Lower the temperature to 360 °F / 180 °C for
45 minutes to one hour
As you can see, this baking technique works ! The canelés have not risen too much and the top is flat which is what I wanted.
How to unmold with copper moldsTo unmold, don’t pull the canelé, you could tear it. While it’s still hot, grab the canelé mold with a towel and bang it upside-down
When it sticks…Sometimes, the sprayed oil is not enough…. it still sticks !
Using a wooden stick I can unmold more easily
When you have to wait…Not ready yet… Do allow the canelés to rest
2 hoursto cool down and to develop their delicious taste
The 5 other recipes of Cookies
The result and the pix
Cooking with the same ingredients ?
What else to cook with Rum
The Bilbao Brunch
French Saint-Michel Cookies
Rabbit Stew, a French delicacy
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Profiteroles KUB recipe
French Madeleines Recipe
Qin’s Chinese Chicken Barbecue
Jamie Oliver’s Indian Butter Chicken
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Conticini’s Chocolate Pound Cake
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Thomas Keller’s Financiers (French Almond Cookies)
Pierre Hermé’s Flourless Chocolate Cake
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Pierre Hermé’s Rum Orange Crepes
Jacquy Pfeiffer’s French Gingerbread
Michalak’s Italian Gianduja paste
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Salmon Lobster Wellington Recipe
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Pierre Hermé’s Chocolate Sorbet
Easy and Delicious French Crêpes Recipe
Alice Waters’ Buttermilk Waffles
Grapefruit Vermouth Marmalade
Vietnam, Part 2
Creamy Mushroom Spaghetti