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
If you can, do visit Bordeaux and the vineyards
Bordeaux and my canelés cooking classThis is Bordeaux, the town where I first learned to bake Canelés
Origin of the recipeAccording to the legend, canelés were started during the landing of the boats of flour on the quays of Bordeaux coming from the French indies, bringing ingredients such as Rum and Vanilla. and that by the 18th century the nuns of the convent of Annonciades, in Bordeaux, (now convent of the Mercy), created the recipe. During the recent remodeling of this convent, archaeological searches took place. Among the numerous objects found from the appropriate time period, nothing looked like a canelé mold.
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.
For 14 Canelés, 2" (or 5 cm) in diameter
1 Cup Whole Milk (250 grams)2 Tablespoons Butter (25 grams)2 Vanilla Beans½ Cup Cream (100 grams)⅔ Cup Flour (95 grams)1 Cup Sugar (210 grams). white sugar2 Tablespoons Eggs (60 grams)1 teaspoon Egg Yolks (10 grams)2 Tablespoons Spiced Rum (30 grams)
For 10 Canelés, 2" (or 5 cm) in diameter
¾ Cup Whole Milk (178.5 grams)1 Tablespoon Butter (17.8 grams)1.4 Vanilla Beans⅓ Cup Cream (71.4 grams)½ Cup Flour (67.8 grams)⅔ Cup Sugar (150 grams). white sugar2 Tablespoons Eggs (42.8 grams)1 teaspoon Egg Yolks (7.1 grams)1 Tablespoon Spiced Rum (21.4 grams)
For 6 Canelés, 2" (or 5 cm) in diameter
½ Cup Whole Milk (107.1 grams)2 teaspoons Butter (10.7 grams)0.8 Vanilla Bean3 Tablespoons Cream (42.8 grams)¼ Cup Flour (40.7 grams)½ Cup Sugar (90 grams). white sugar1 Tablespoon Eggs (25.7 grams)1 teaspoon Egg Yolks (4.2 grams)2 teaspoons Spiced Rum (12.8 grams)
You will need...
2. Combine the
Vanilla Beans, the
Butter(2 Tablespoons or 25 g) and the
Whole Milk(1 Cup or 250 g) together in a saucepan
3. Cook and use a thermometer to check the temperature, and remove from the stove when the temperature reaches 180 °F / 80 °C
4. Transfer to a new bowl and add the
Cream(½ Cup or 100 g)
5. Let the batter cool down, for
How to beat the batter
11. If you are using a stand mixer (kitchen aid type), do not use the "leaf" either, for the same reason
12. 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
13. Mix all those ingredients : Either with the kitchen aid with the hook, or by hand using a spatula
Step 2: Resting time
Step 3: Cooking
21. Silicon molds won't make crusty Canelés but they remain a good alternative
23. If you are visiting France, make sure you purchased a few copper molds, as they are WAY cheaper than products bought online (Amazon)
9 Rue du Clocher
32. Bake in preheated oven at 405 °F / 210 °C for
33. Lower the temperature to 360 °F / 180 °C for
45 minutes to one hour
34. 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.
35. You may have to adjust the baking time, every oven is unique !
How to unmold with copper molds
The result and the pix
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