Cannelés (Canelés) de Bordeaux Recipe
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5
Cannelés (Canelés) de Bordeaux Recipe
Description
This Cannelés de Bordeaux recipe relies on infusing cold milk with vanilla beans to extract deep vanilla flavor, combined with eggs, butter, and sugar mixed into flour to create a smooth custard batter. Adding dark rum provides a distinct aromatic touch traditional to the dessert. The batter is carefully tempered by gradually mixing the hot milk into the egg mixture to avoid lumps and achieve a silky texture.
Central to the cannelés’ distinctive crust is the coating of copper molds with a mixture of beeswax and butter. The wax imparts a glossy, caramelized shell after baking at high temperature. Preparing the molds involves washing, seasoning with butter, and heating in the oven to create a nonstick surface. Proper mold temperature and wax thickness ensure the batter forms the ideal crust and shape.
After preparation, the batter rests refrigerated for 24 to 48 hours, which significantly enhances the custard's flavor and texture, leading to a moist interior and crispy exterior. Baking is done in specially coated molds to achieve the balance of tender custard and dark, crunchy crust that defines cannelés. These pastries are best served fresh and are a classic French treat enjoyed as a dessert or alongside coffee or tea.
Careful attention to the mold preparation and chilling time is essential for success. Wiping molds with a dry cloth after use preserves their seasoning and extends usability. Adjust the amount of sugar to taste, noting that traditional recipes tend to be sweeter.
Ingredients
- 2 Vanilla Beans (preferably Madagascan)
- 500 ml milk (cold)
- 200 g cane sugar (250 g if you want more sweetness following traditional recipes; I use 200 g)
- 100 g all-purpose flour (you can also use bread flour)
- 50 g butter (melted)
- 2 egg large
- 2 egg yolk
- 60 ml dark rum
For the mold coating:
- 40 g beeswax
- 60 g butter
Instructions
- Slit the vanilla beans lengthwise, and scrape the seeds from them with a small knife. Put the seeds, vanilla pods, and milk in a saucepan, and bring them to a gentle simmer, and then turn off the heat and let sit for two minutes.
- In a separate bowl, whisk sugar, eggs, and egg yolks. Add melted butter and whisk more until combined.
- Remove the pods from the milk. Add 1/4 of the hot milk into the egg mixture and mix well. Add flour and continue mixing until combined. Then slowly add the remaining milk while continuing to mix until all ingredients are mixed well. Add rum and mix. This way, you will avoid lumps and will end up with the perfect consistency of the batter. (Note: this step is very important. Adding hot milk to the egg mixture will temper the eggs and create custard, which will ensure the perfect consistency of your caneles).
- Refrigerate for 24 to 48 hours. This is non-negotiable. The texture and flavor improve dramatically by the second day and third day. So, 24 hour rest is mandatory. 48 hours if you want amazing canele. The batter may be kept in a fridge for up to 4 days. Each time you use the batter, stir it well and work it for at least 2 minutes with a whisk.
- For a smooth, shiny surface that accentuates the dark brown color of the caneles coat the molds with a mix of 40 g beeswax and 60 g butter melted together. For this, melt the beeswax and butter together, quickly pour the mix into a mold, and then back into the original container. Turn upside down on a cooling rack with a paper towel underneath to catch drippings. Once cooled down, chill in a freezer or a refrigerator until ready to bake.
- Preheat oven to 550F. Fill the molds with batter to 3/8 inch (1 cm) from the top. Place them on a foil-lined baking sheet and bake them at 550F for 10 minutes. Without opening the oven, drop the temperature to 375F and continue baking for another 45-50 minutes. Every oven is different, so your baking times may need to be adjusted.
- Remove caneles from the oven. Quickly unmold them and place them on a cooling rack upside down. Caneles usually slide right out of their molds, but if they don't, turn the mold upside down and knock on a hard surface, such as a cutting board.
- Let cool for 2 hours at room temperature. Caneles must be eaten on the day they are baked.
Notes
- Before first use, clean copper canele molds with warm soapy water, dry, coat with butter, and bake at 250°C (500°F) for 20 minutes; cool molds before use.
- After seasoning, never wash molds with water; only wipe with a dry cloth or paper towel after baking to preserve the coating.
- Use a mixture of 40 g beeswax and 60 g butter to coat 20 two-inch molds, applying the warm melted mix evenly and quickly for proper crust formation.
- Heat molds until warm to touch before pouring the hot wax mixture; this prevents a too thin or inadequate wax layer.
- Refrigerate the batter 24 to 48 hours before baking to improve texture and flavor significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16caneles
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 71mg | 3% |
| Potassium | 57mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 285IU | 6% |
| Calcium | 44mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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