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- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
- Spinach and Shiitake Mushroom Stuffing
Canelés (Cannelés) de Bordeaux
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Canelés (Cannelés) de Bordeaux are delicious French pastries that have a crispy caramelized crust and a soft custard interior. Not everybody is familiar with them and definitely they are not as popular as macarons but still very impressive and once you’ve discovered them you keep wanting for more. Even though they are made using simple basic ingredients caneles are simply out of this world.
I’ve discovered caneles for quite some time now, and ever since I’ve been eager to give them a try. They are one of my daughter’s favorite whenever we go to french pastry stores. So for a while now I’ve been testing them and I got the best results with this recipe that I want to share with you.
First I’ve been trying them in silicone molds, even though they were delicious the outer crust was not evenly caramelized. So I bought these canele molds which are less expensive than the copper individual ones and the results are simply amazing. Let me know if you give them a try and enjoy!
- Makes 12 servings
- 2 cups (500ml) milk
- 2 tbsp (30g) butter
- 1 cup (200g) caster sugar
- 1 cup (125g) bread flour
- 2 egg yolks +1 whole egg
- 1/2 tsp (3g) salt
- 1 tsp (5g) vanilla extract
- 1 tsp (5g) rum extract
- 1/4 cup (60ml) rum
- In a medium saucepan bring milk and butter to a boil.
- Meanwhile in a large bowl mix the 2 egg yolks and whole egg with sugar, salt and flour.
- Gradually incorporate hot milk and keep stirring until well combined and smooth.
- Add vanilla extract, rum extract and rum and mix to combine.
- Sieve to remove any lumps, cover and refrigerate for 12 to 48 hours.
- Preheat oven to 480F (250C).
- Brush with softened butter a 12 cup canele mold.
- Remove the batter from refrigerator, give it a stir and transfer to a jug for easier pouring.
- Pour the batter in each cup up to ¾ full. Don’t overfill the cups or you will risk the bottoms not to cook evenly.
- Bake for 10 minutes at 480F (250C).
- Reduce oven temperature to 350F (180C) and continue baking for 60-70 minutes more.
- Unmold the canelés immediately and transfer to a cooling rack. If you notice that the bottoms of the canele are still white, I suggest placing them back in the pan and in the oven again, cover with aluminum foil and cook with bottom heating function of the oven for about 5 minutes more.
- Let cool completely before serving.