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Canelé
A canelé is a soft heart wrapped in a slightly crunchy caramelized shell with a distinctive aroma of rum and vanilla.
Prep Time
15 mins
Cook Time
15 mins
Resting Time
1 d
Total Time
1 hr
Servings: 18 canelés
Calories: 97 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 3 tablespoons pastry butter
- 2 cups whole milk
- 2 vanilla pods
- 1 whole egg
- 3 medium egg yolks
- 1 cup caster sugar
- 1 cup flour , sifted
- 4 tablespoons dark rum
- 5 oz. beeswax
Equipment
- 18 copper canelé molds , 1½ inch / 4.5cm in diameter
- Fine strainer
- Whip
- pastry brush
- Cooling rack
Instructions
- Brown butter (beurre noisette)
- In a large saucepan or non-stick skillet, melt the butter over medium heat.
- As soon as the butter stops crackling, using a wooden spoon, stir constantly until it takes on an amber color and releases a nutty scent.
- Pour the butter through a fine strainer in a cold container to stop the cooking.
Cup of Yum
Batter
- In a large bowl, mix the egg, the yolks and the sugar. A simple mixture is enough, do not overdo the eggs so as not to incorporate micro-bubbles of air which will swell during baking and make the batter overflow from the molds.
- Scrape the vanilla pods and collect the seeds.
- In a non-stick saucepan, bring the milk, butter, vanilla seeds and pods to a boil.
- Remove the vanilla pods and reserve them.
- Pour a quarter of the still simmering milk over the eggs, whisking constantly.
- Add the sifted flour all at once and mix until smooth.
- Finish by pouring the rest of the milk, and finally the rum.
- Stop mixing as soon as the mixture is homogeneous. It should be smooth but above all not frothy.
- Add the reserved vanilla pods to the mixture, wrap it in plastic wrap and let it rest for 24 hours in the refrigerator.
Baking
- Remove the canelés batter from the refrigerator at least 2 hours before baking, so that it comes back to room temperature.
- Preheat the convection oven to 460 F (240°C).
- Place the empty cannelé molds for 1 minute in the hot oven.
- Melt the beeswax in a bain-marie or in the microwave.
- With the pastry brush, grease the inside of the hot cannelé molds with melted beeswax in a thin layer.
- Pour the mixture, without the vanilla pods, into the molds, stopping about ¼ inch (5 mm) from the edge. The cannelés will puff up slightly during baking.
- Bake the cannelés for 15 minutes at 460 F (240°C), then 30 minutes at 375 F (190°C).
- Remove from the oven, unmold the cannelés immediately on a cooling rack and let them cool for at least 2 hours to allow the crumb to form a honeycomb.
- Enjoy them right after to enjoy their crispiness.