Canelés de Bordeaux

I’m unsure on when I came across this French pastry. I’m guessing it must be during my “obsessed with French pastry” phase in 2013-2015! I waited till our trip to Paris to savour them and it was everything I imagined! The beautiful caramelised crispy exterior and the soft, moist, custardy interior! It wasn’t until recently that I wished to make them. I tried making them in silicone mould as the copper one wasn’t available. The result I have to say was disastrous. I finally got the copper mould when my husband travelled to Paris and got them from E. Dehillerin. I made Canelés and they were perfect (I know I’m not being humble, but I can’t stop myself)!!! There are a few tips and tricks that I learnt from the endless research I did before making them. And they are;

1. You have to put a thick layer of butter coating inside the Canelé mould. People use beeswax too, but since we don’t get it here I had to rely on a super thick coat of butter. I took softened butter and liberally applied it inside.
2. Don’t beat your batter, in the sense don’t incorporate air in it. It will end up in the mushroom looking bottom for the Canelé which isn’t what we want. We want flat bottoms.
3. Seive the batter twice, one to get rid of the lumps in the batter, two to knock off the air incorporated.
4. If the Canelé isn’t coming off the mould, then catch the Canelé mould and bang it on a surface, the open part down. It will de-mould.

I have to profusely thank Baken for sharing such an amazing and precise recipe on YouTube! It was so good and so easy to follow. Thank you so much!

Canelés de Bordeaux

Lejna

This beautiful French Pastry has a lovely caramelised exterior and a custardy interior. It's an absolute delight!

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Prep Time 10 mins

Cook Time 1 hr

Resting Time 2 d

Total Time 2 d 1 hr 10 mins

Course Afternoon Tea, Bakes, Dessert, Pastry, Snack

Cuisine French

Servings 15 small sized Canelés

Equipment

• Copper Canelé Mould

Ingredients

  

• 225 gms Caster sugar
• 125 gms Plain flour
• 25 gms Corn flour
• 500 ml Full fat milk (3.5% fat)
• 45 gms Butter
• 7.5 ml Vanilla extract
• 80 gms Egg yolk
• 30 ml Rum

Instructions

 

Making the Batter

• Seive caster sugar, plain flour and corn flour into a large mixing bowl.
• Whisk the egg yolks in a pan and set aside.
• Heat the milk and butter till it reaches 83°C.
• Now take the hot milk in one hand and gently whisk the egg yolks in the other. Temper the eggs by pouring 1/4 cup of the hot milk while whisking the egg fast. If you don't whisk fast the egg yolk will get scrambled. Now pour another 1/4 cup while whisking the egg mixture fast. Now pour the whole milk and mix well.
• Now pour the hot egg and milk mixture to the flour mix in a steady stream while whisking it into the flour simultaneously. Whisk it gently till there are no lumps. The point to note is that we should gently whisk and not beat the batter.
• Now seive this batter twice.
• Add the vanilla extract and rum to this batter and mix well.
• Place a cling wrap on the batter, in a way that the cling wrap touches the batter. This is done so that the batter doesn't form a skin.
• Refrigerate the batter for 48 hours.

Baking the Canelés

• Pre-heat the oven to 190°C.
• Use softened butter and liberally coat the insides of the Canelé mould. I did this twice. I coated it once, put the mould in the freezer, took them out after 10 minutes and applied another coat.
• Take the batter out of the fridge, give a gentle mix. Now pour the batter upto 3/4 of the mould. Don't pour it till the brim.
• Keep the moulds in a tray and place it in the oven and bake for 1 hour.
• Take them out of the oven, take one Canelé mould at a time with your mittens and ram them onto a hard surface, the opening side down.
• You can cool them and freeze them, or keep them refrigerated upto 3 days.

Keyword Canelé, Canelés, Canelés de Bordeaux, Choux Pastry, Classic French Madeleine, French Pastry