Canelé Recipe (Cannelés de Bordeaux)
User Reviews
5
Canelé Recipe (Cannelés de Bordeaux)
Description
The Canelé Recipe (Cannelés de Bordeaux) starts by infusing whole vanilla pods into heated milk, which is then combined with a batter made from flour, sugar, eggs, and butter. Dark rum adds a subtle aromatic depth. The batter rests chilled for 8 to 12 hours, allowing flavors to meld and the texture to develop. Baking at high heat forms the signature caramelized, deeply browned crust while the inside remains moist and delicate, like a thick crêpe batter consistency.
These pastries are typically served at room temperature, making them suitable for teatime or coffee breaks. The unique combination of a crunchy exterior and soft, tender inside creates a contrast in textures distinct to canelés. They pair well with teas such as Ceylon or Keemun that complement the caramel and vanilla notes.
Resting the batter ahead is essential for the final texture. The recipe's careful infusion and controlled baking bring out the classic character of canelés without added complexity in ingredients or prep steps.
Ingredients
- 2 vanilla bean pods or beans
- 500 ml (18 fl oz/2 cups) milk whole
- 120 g (5½oz/1 cup) all-purpose flour aka plain flour
- 200 g (7oz/1 cup) sugar
- 2 egg organic
- 2 egg organic, yolk
- 50 g (2oz/ 3 tbsp) butter unsalted
- 3 tablespoon dark rum
Instructions
The Day Before (or 8 hours before baking)
- Split the vanilla beans/pods lengthways down the middle using a sharp knife and scrape out the seeds. Add the seeds and pod to the milk in a saucepan and, as soon as it comes to the boil, take off the heat. Cover and leave the vanilla to infuse for at least 20 minutes.
- Sift and mix together the flour and sugar. Add the eggs and yolks all in one go and hand-whisk briskly until there are no lumps but a smooth, thick paste.
- Remove the vanilla pod from the milk and gently reheat (but don't boil).
- Cut up the butter roughly and melt into the hot vanilla milk.
- Gradually whisk the hot milk into the egg mix, so there are no lumps. The batter will be smooth and runny, almost like a batter for crêpes.
- Add the rum then leave the fragrant mix to rest covered in the fridge for 8-12 hours or overnight.
Next Day
- When ready to bake, preheat the oven to 180°C fan/200°C/400°F/Gas 6.
- Hand-whisk the chilled batter well for a minute and, using a pouring jug, fill the moulds nearly to the top. Place on a rimmed baking sheet and bake for about 50-60 minutes (or more for regular sized moulds) depending on whether you like them dark gold or dark - almost black. Don't be afraid to see them going pretty brown at the top after 40 minutes; leave them in for another 10-15 minutes, as you'll discover that they'll still be spongy yet firm and light on the inside.
- Turn the canelés out of the moulds straight away and leave to cool completely on a wire rack.
Notes
- The batter should rest covered in the refrigerator for 8 to 12 hours or overnight to develop proper texture and flavor.
- Canelés are traditionally served at room temperature and commonly enjoyed with tea or coffee.
- Recommended teas for serving include Ceylon or Keemun to complement the vanilla and rum flavors.
- This recipe yields pastries with approximately 288 calories per two canelés per serving.
User Reviews
Overall Rating
5
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