Canelé. A canelé (French: [kan.le]) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. A canelé is a small French pastry containing a mix of vanilla, rum, egg, butter, sugar, and flour. They're quite challenging to make, requiring patience, practice, attentiveness, and perseverance.
Canelé is a small classic French pastry from the region of Bordeaux that I find truly delicious. It's so dainty and delicate with its beautifully soft centre and dark crunchy caramelised crust. A canelé is a cork-shaped pastry from Bordeaux, which has a caramelised crust and soft middle. You can cook Canelé using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Canelé
- You need 500 ml of milk.
- You need 1 pod of vanilla bean.
- You need 50 g of melted butter.
- It’s 250 g of confectioner's sugar, sifted.
- It’s 2 of large eggs.
- Prepare 2 of egg yolks.
- You need 110 g of all purpose flour, sifted.
- It’s 50 ml of good quality dark rum.
- It’s 1/2 tsp of salt.
These impressive desserts are well worth the effort. Canelés or (Cannelés) de Bordeaux are a delicious little treat that I have recently discovered. If you loved this Canele recipe I would appreciate it so much if you would give this recipe a star review! When it comes to pastry, you cannot get more "classic French" than cannelés (pronounced "can-eh-lay"), also spelled canelés.
Canelé step by step
- In a medium saucepan, split vanilla bean, scrape the insides and put both seeds and pod into the pan, pour milk over. Simmering the mixture over medium-low heat for 15 minutes, do not let this to a boil. Remove from stove and cover..
- In a mixing bowl, whisk eggs, and yolks together, gradually add in sugar and salt. Whisk in sifted flour and set aside..
- Strain the vanilla pod from the milk and reheat to a lukewarm, stir in melted butter..
- Gradually pour warm milk mixture into the egg mixture while stirring with a whisk. Strain the mixture and cool down completely before rest the mixture at least 12 hours in a fridge. (If 24-48 hours preferred, stir the mixture every 24 hours.).
- Baking; Preheat the oven 425F (210C). Take the pre-rest mixture out from the fridge, stir in rum and let it sit at a room temperature. Butter the mold using a pastry brush with white oil (a mixture of bee wax and butter) or grease with a cooking spray is optional. Fill up the molds with the mixture to a 1/4" from the top..
- Put filled molds on a sheet pan and put in the oven. Bake for 15 minutes, decrease temperature to 375F (185C) and bake for another 45-60 minutes to a dark brown color. When done, take out from the oven and unmold immediately on a wiring rack let them cool down completely or enjoy while they are still a little warm is a pleasure. If any of the pastry pop or float to the top of the mold, try to take it out from the oven and knock or squeeze the pastry back into the mold for a better result..
Even with that charred piece the flavor was amazing! I promptly ordered a proper Canele mold and can't wait to. If the canelés rise out of the molds early on without having time to form the protective skin, they will Copper really is the best if your goal is the perfect canelé. However, the aluminum are pretty good too. Canelés (or, sometimes, cannelés) [can-eh-LAYs] are like a crème brûlée in pastry form.