Canele de Bordeaux
Complexity: average
Quantity: 18 cakes
These unusual miniature pastries are considered a signature of the bakeries of the French city of Bordeaux, where they were created by nuns over 200 years ago. With their vanilla flavor and the contrasting combination of a crisp, caramelized crust and a moist, almost creamy crumb, canelés are reminiscent of a finger-friendly crème brûlée. This recipe calls for original copper canelé molds, traditionally coated with beeswax. This coating makes it easier to remove the canelés from the molds and, most importantly, gives them their characteristic crispy crust. Let the dough rest for 12 hours before baking. Canelés are best enjoyed with a cup of strong coffee. They can also be served as a dessert, cut in half and drizzled with caramel sauce.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of milk
- Half a vanilla bean, split lengthwise and scrape out the seeds
- 210 g (3 tbsp + 3/4 cup) unsalted butter
- 1 cup of sugar
- 2/3 cup confectionery flour
- 1 large egg yolk
- 2 large eggs
- 3 tablespoons dark rum
- 90 g beeswax, finely chopped (about 1/3 cup)
We recommend
Cooking the dish according to the recipe:
- In a small saucepan, combine the milk, vanilla bean, and scraped seeds. Bring the milk to a simmer (but do not boil) over medium heat, then remove the pan from the heat and stir in 3 tablespoons of butter. Set the milk aside to cool slightly.
- In a large bowl, combine the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs, and rum. Stir the egg mixture into the flour mixture, then stir in the lukewarm milk mixture. Strain into a container, cover, and refrigerate for at least 12 hours.
- To prepare the canelé molds, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the insides of 18 canelé molds (5 x 2.5 cm). Reserve this brush for canelé molds, as it is difficult to remove wax from it. If the wax mixture begins to harden or thicken prematurely, return it to the heat for a moment to liquefy it.
- Remove dough from refrigerator at least 1 hour before baking.
- Preheat oven to 220°C.
- Place the prepared canelé molds on a heavy, rimmed baking sheet to catch the wax and oil during baking. Fill the molds 3/4 full with batter, stirring frequently and thoroughly to ensure the sugar and flour are evenly distributed.
- Bake for about 50 minutes, or until the surface of the canelé is dark brown.Remove from the oven, being careful not to spill hot wax on yourself. It's best to keep children and pets out of the kitchen at this point. Using tongs or an old towel, pick up each mold and shake it upside down, tapping it to release the canelé. If it doesn't come out, loosen the edges with a small knife. And... Voila! Serve immediately.
Author of the recipe - Pascal Rigo is a French restaurateur, owner of signature cafes and bakeries producing high-quality organic baked goods.
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