Canele
Votes: 7
Time: 55 min.
Complexity: average
Quantity: 16 pcs.
Complexity: average
Quantity: 16 pcs.
Nutritional value per serving:
Calories 147, total fat 5 G., saturated fats G., proteins 0.5 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 147, total fat 5 G., saturated fats G., proteins 0.5 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Canelés are a signature French pastry, considered to have originated in Bordeaux. They're a cross between a cake and a cupcake, but with a completely unique texture. Canelés are baked in special molds, shaped like small columns with grooves and an indentation on top. Their distinctive feature is that they're crispy and caramelized on the outside, while remaining soft and cloud-like on the inside. This is achieved through a special batter containing very little flour and a lot of sugar, which explains the very dark crust. Canelés are typically flavored with rum and vanilla. They're served as a dessert with coffee or as an appetizer with wine and champagne.
The recipes use measuring containers with the following volumes:
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.
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:
- 470 ml of 6% fat milk
- 50 g butter
- Half a vanilla bean, cut in half and scrape out the seeds
- 230 gr. granulated sugar
- 1 medium egg and 2 medium yolks, beaten
- 50 ml dark rum
- 120 g of flour
- Beeswax, melted, for applying to the molds (if they are copper)
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Cooking the dish according to the recipe:
- Prepare the dough a day ahead. In a medium saucepan, combine 160 ml of milk, butter, vanilla bean and seeds, and 20 g of sugar and bring to a boil over medium heat. Remove from the heat and let the mixture cool to about 38°C (100°F), so it's still lukewarm. If the dough is too cold, it will set; if it's too hot, the eggs will cook while mixing.
- Stir in the beaten eggs, then the rum and remaining milk.
- In a separate bowl, combine the flour, remaining sugar, and 0.5 teaspoon of salt. Stir the liquid into the flour in three additions, scraping down the sides of the bowl before each addition. Avoid over-beating: too many air bubbles will result in dry canelés. The batter should have the consistency of heavy cream.
- Strain the dough through a sieve into an airtight container. Place plastic wrap directly on the surface of the dough to prevent a skin from forming. Seal tightly and refrigerate overnight.
- Preheat the oven to 230°C/210°C (fan). Place eight (5cm) canelé molds on the middle shelf of the oven for 5-10 minutes to preheat. This will give your canelés a crispier, more caramelized exterior.
- Grease the molds with a thin layer of melted beeswax (if the layer is too thick, the mixture will spill out during baking). Remove any remaining dough from the plastic wrap, then gently stir to break up any hardened lumps that may have formed overnight. Avoid overmixing to avoid introducing air into the dough. The smoother the dough, the better the final product.
- Fill each mold with batter, leaving 0.5 cm of space above the top. Canelés will rise and fall slightly during baking, so it's important to keep this in mind.
- Place the molds on a baking sheet and bake on the middle rack of the oven for 10-15 minutes. Then rotate the baking sheet 180 degrees, reduce the oven temperature to 180°C/160°C, and bake for 30-35 minutes. (Baking time may vary depending on your oven type.) Monitor the color of the canelés during the last few minutes of baking to ensure they don't burn or become undercooked. They should be a rich maple syrup color.
- Remove the canelés from the oven, let them rest for 10 minutes, then turn the molds upside down and lightly tap the base to release the canelés. Cool completely and serve.
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