Canelés (Cannelés) de Bordeaux is a delicious French pastry with a crispy crust and soft custard filling. Not everyone is familiar with them and they’re certainly not as popular as macarons but are still impressive and once you’ve discovered them, you’ll keep wanting to know more. Even though they were made using simple ingredients, the cane basic ingredients were simply out of this world.
Source:Home Cooking Adventure
Element
Make 12 servings
2 cups (500ml) milk
2 tablespoons (30g) butter
1 cup (200g) of bread sugar
1 cup (125g) bread flour
2 egg yolks +1 whole egg
1/2 teaspoon (3g) salt
1 teaspoon (5g) vanilla extract
1 teaspoon (5g) rum extract
1/4 cup (60ml) rum
Guide
Step 1
Place the butter, milk, and vanilla in a saucepan over medium heat and bring the mixture to a boil. Turn off the stove and let it cool.
Step 2
In a large bowl, sift flour and sugar together until smooth, pour in half of the cooled milk mixture and mix well.
Step 3
Add the eggs, pour in the remaining milk mixture and mix well (use a spatula, not a whisk). Make sure the custard mixture has cooled down before adding it to the dough.
Step 4
Pour in the rum slowly and mix well with a spoon.
Step 5
Cover the bowl with plastic wrap and store in the refrigerator for 24-48 hours.
Step 6
Preheat oven to 220°C (temperature varies depending on oven strength).
Step 7
Remove from refrigerator, mix again. Using unsalted butter, grease your canelé mold. Divide the dough evenly between the pans (leave space at the top as the dough will rise as it bakes).
Step 8
When the oven has been preheated for at least 10 minutes. Place the caneles in the oven, bake for 10 minutes at 220°C. Turn the heat down to 170°C and bake for 45 minutes.
Step 9
Remove from oven and carefully remove from mold on wire rack while still hot. Interesting!
