Introduction
Canelé, hailing from the Bordeaux region of France, is a small pastry with a unique texture that contrasts a rich, custard-like interior with a dark, caramelized crust. Traditionally baked in copper molds, Canelés are made with simple ingredients, including eggs, milk, sugar, flour, and a splash of rum, giving them a delightful flavor. Their distinctive shape and rich taste make them a popular treat enjoyed for breakfast, dessert, or as an afternoon snack with coffee.
Ingredients
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 1/2 cup all-purpose flour
- 1 tablespoon unsalted butter (melted)
- 2 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 1 tablespoon beeswax (optional) and 1 tablespoon butter (for coating the molds)
Instructions
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Prepare the Batter:
- In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves and the mixture is warm. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the egg, egg yolks, melted butter, rum, and vanilla extract. Gradually whisk in the warm milk mixture until combined.
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Incorporate the Flour:
- Sift the flour over the wet mixture and gently fold it in until just combined. Be careful not to overmix. The batter should be smooth and slightly thick.
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Rest the Batter:
- Cover the bowl with plastic wrap and refrigerate for at least 24 hours and up to 48 hours. This resting period allows the flavors to develop and improves the texture of the Canelé.
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Prepare the Molds:
- Preheat your oven to 425°F (220°C). If using copper molds, generously coat them with a mixture of melted butter and beeswax to prevent sticking. If you don't have beeswax, just use butter.
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Fill the Molds:
- Once the batter has rested, stir it gently to recombine. Pour the batter into the prepared molds, filling them about 3/4 full.
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Bake:
- Bake the Canelés in the preheated oven for about 10 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for an additional 45-50 minutes, or until the tops are dark brown and caramelized.
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Cool and Unmold:
- Once baked, remove the Canelés from the oven and let them cool in the molds for 10 minutes. Carefully unmold them and allow them to cool completely on a wire rack.
Health Tips
- Canelés are best enjoyed in moderation, as they are rich in sugar and fat. For a lighter version, consider reducing the sugar or substituting part of the butter with applesauce, although this will alter the traditional texture and flavor.
Serving Suggestions
- Canelés are best served at room temperature. Enjoy them as a sweet treat alongside coffee or tea, or serve with fresh fruit for a delightful dessert.
Tips
- Mold Preparation: Ensuring that your molds are well-greased is crucial for achieving the characteristic caramelization on the outside. If using silicone molds, they do not require as much greasing but may not produce the same crust.
- Baking Time: Keep an eye on the baking process, as oven temperatures can vary. The Canelés should be dark brown but not burnt. A well-baked Canelé will have a soft, custardy interior and a firm outer shell.
- Flavor Variations: You can experiment by infusing the milk with other flavors such as citrus zest or spices to create unique variations of Canelé.
