Ever been to Bordeaux, France, and tried one of the delicious little pastries called canelés? Or perhaps you’ve had one in Paris – after all, they’re famous all over France. Today, dear blog readers, I’ve decided to bake a batch of them, and since I am super nice, here’s my recipe for them!
- Servings: Roughly 15 regular sized canelés, depending on the size of your mold
- Preparation: 20 minutes
- Resting: 1 hour
- Baking: 1 hour and 5 minutes
- A canelé (often spelled “cannele” in English-speaking kitchen stores) silicone mold, like this one
- 500 mL of milk (a little bit over 2 cups)
- 2-3 teaspoons of pure vanilla extract (Depending on your taste)
- 4 eggs (2 full eggs + 2 yolks)
- 50g (1 3/4 ounces) of butter (NOT diet butter. I’m serious.)
- 250g (~9 ounces) of granulated sugar (I use brown sugar, but you can use regular white sugar)
- A pinch of salt
- 100g (3 1/2 ounces) of all-purpose flour
- 5-6 tablespoons of cane juice rum (depending on your taste. I’ve had to add rum a couple times.)
- Mix the flour, sugar and salt all together.
- Separately, boil the milk, the butter and the vanilla extract together in a pan.
- Be careful not to boil it too fast: you must gently stir the mixture until the butter has completely melted. Trust me, you don’t want to burn the milk or your pan, because a) it won’t taste as good b) It’s a pain to clean.
- While the milk is heating up, mix the 2 full eggs with the yolks from the 2 others in a small bowl.
- This is when it gets tricky. Pour the eggs mix in the dry mix all at once, stir it a little, then add the boiling milk at once. Mix until there are no more chunks of flour floating in the batter.
- Let the mixture cool a little, then add the rum in and stir. I recommend tasting it so that you know whether or not there is enough rum. The taste must be present, but not too strong.
- Put the batter in the fridge and leave it there for an hour.
- Pre-heat your oven to 430F/225°C
- Take the batter out of the fridge, stir it a little and fill the silicone mold’s cavities one by one. Don’t fill them up to the top, the canelés will likely attempt to escape if you do. Like this should be fine:
- Put in the oven and bake for five minutes at 430F/225°C, so that the canelés will have a nice crust; then lower the temperature to 360F/180°C and bake for 1 hour.
The canelés must have a crusty, brown outside and be yellow and soft on the inside, even a little “spongy”, like this:
Keep in mind the baking time depends largely on your oven. Don’t get upset if you don’t get it right the first time! They take a little bit of practice, but usually even if they look bad, they’re really tasty!
- Take them out and let them cool for a short time, then immediately push them out of the silicone mold and let cool. You’re done! In my opinion, they are best served still a little warm, but you can put them in a box once they have cooled down and keep them for a 3-4 days.