Canelé de Bordeaux
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5
70 reviews
Excellent
Canelé de Bordeaux
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Canelé de Bordeaux is a French pastry known for its caramelized crust and soft, custardy interior. Made with milk, butter, eggs, flour, sugar, vanilla bean paste, and dark rum, the batter is carefully prepared and chilled for up to 48 hours. The resulting baked pastry has a rich texture combining a crisp exterior with a tender, moist center.
Description
The Canelé de Bordeaux combines a simple batter of milk, butter, flour, sugar, eggs, vanilla, and rum. The milk is scalded and mixed with butter, then cooled before being combined with the dry ingredients and eggs. The vanilla bean paste or extract provides aromatic depth, while the dark rum adds a subtle warmth. The batter is strained to ensure smoothness and refrigerated for at least 24 to 48 hours to develop flavor and improve texture. Baking creates a contrast with a deeply caramelized crust encasing a soft, custard-like interior. These pastries are ideal for enjoying with coffee or tea and showcase distinct traditional French pastry techniques.
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Ingredients
- 2 1/2 cups milk whole
- 3 1/2 tablespoons butter
- 2/3 cup all-purpose flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2 egg large
- 2 egg large yolks
- 1 tablespoon vanilla bean paste can substitute pure vanilla extract or scrape 1 whole vanilla bean, for more concentrated flavor
- How to Make Vanilla Extract
- 1/4 cup dark rum
Instructions
- 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'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'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.
Equipments used:
Nutrition Information
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Serving
1canelé
Calories
184kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Cholesterol
75mg
(25%)
Sodium
106mg
(4%)
Potassium
100mg
(2%)
Fiber
0.2g
(1%)
Sugar
19g
(38%)
Vitamin A
267IU
(5%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1canelé | |
| Calories | 184kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 106mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 267IU | 5% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
70 reviews
Excellent
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