Introduction
Cannelés (or Canelés) are small French pastries originating from Bordeaux. They are famous for their crispy, caramelized exterior and soft, custard-like interior. Flavored with vanilla and rum, these pastries require careful baking to achieve the perfect balance of texture and flavor. Traditionally baked in copper molds, modern variations can be made with silicone molds. They are a delightful accompaniment to coffee or tea and a wonderful expression of French pastry craftsmanship.
Ingredients
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup dark rum
- 2 tablespoons melted unsalted butter (for brushing the molds)
Instructions
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Prepare the batter:
- Infuse the milk: In a medium saucepan, combine the milk, butter, and scraped vanilla bean seeds (or vanilla extract). Bring the mixture to a simmer over medium heat. Once it reaches a simmer, remove from the heat and allow it to cool to room temperature. This allows the vanilla to infuse into the milk.
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Mix the dry ingredients:
- In a separate bowl, whisk together the flour and sugar.
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Combine eggs and dry ingredients:
- In another bowl, whisk together the eggs and egg yolks. Gradually whisk the egg mixture into the flour and sugar mixture until smooth.
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Incorporate the milk and rum:
- Slowly whisk the cooled milk mixture into the egg and flour mixture. Once combined, stir in the dark rum until smooth. Strain the batter through a fine mesh sieve to remove any lumps.
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Rest the batter:
- Cover the batter and refrigerate for 12 to 24 hours. This resting period allows the batter to settle and develop its flavor.
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Preheat and prepare the molds:
- Preheat the oven to 450°F (230°C). Brush the cannelé molds generously with melted butter. Place the molds in the refrigerator to chill while the oven heats up.
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Bake the cannelés:
- Remove the batter from the refrigerator and give it a gentle whisk. Fill the chilled molds with batter, leaving about ¼ inch from the top. Place the molds on a baking sheet and bake for 15 minutes at 450°F, then reduce the temperature to 375°F (190°C) and bake for an additional 45-55 minutes. The cannelés should have a deep caramelized color on the outside and a soft, custardy center.
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Cool the cannelés:
- Allow the cannelés to cool in the molds for 10 minutes before unmolding them. Place them on a wire rack to cool completely.
Health Notes
- Cannelés are rich in sugar and fat due to the butter, eggs, and sugar used in the recipe. They are best enjoyed in moderation, especially for those watching their cholesterol or calorie intake.
How to Enjoy
- Cannelés are best enjoyed fresh, with a perfect contrast between their crispy, caramelized exterior and their soft, custard-like interior. Pair them with a cup of coffee or tea for a delightful snack or dessert.
Tips
- Copper molds vs. silicone molds: Traditional copper molds give the best caramelization and texture, but silicone molds are more accessible and still produce good results.
- Chilling the molds: Chilling the molds helps create a crispy exterior. Make sure to butter them generously to ensure the cannelés release easily after baking.
- Long resting time: Letting the batter rest for at least 12 hours improves the texture and flavor, ensuring that the cannelés bake evenly and develop their signature custardy interior.
