These petite treats boast a unique combination of a caramelized crust and a tender, custard-like interior. The origin of Canelés can be traced back to the Bordeaux region of France, where they are believed to have been created by nuns in the 18th century. Legend has it that the nuns would use leftover egg yolks from the winemaking process to create these delightful pastries. Over the years, Canelés have evolved into a beloved delicacy, embodying the rich culinary heritage of Bordeaux and capturing the hearts of pastry enthusiasts globally.
- 1 saucepan
- 1 mixing bowl
- canelé molds individuals or silicone mold
- 2 cups milk
- 1¾ tbsp butter (25 g)
- 1 bean vanilla or 1 tsp of vanilla extract
- 1 cup sugar
- ⅔ cup all purpose flour
- 2 yolks
- 2 eggs
- 3 tbsp dark rum
Prepare the Batter:
- In a saucepan, combine the milk, butter, and the scraped seeds from the vanilla bean. Heat over medium heat until the mixture is warm, but not boiling. Remove from heat and let it cool.
- In a separate bowl, whisk together the flour and sugar. Gradually add the eggs, one at a time, whisking continuously to avoid lumps.
- Slowly pour the warm milk mixture into the flour and egg mixture, whisking constantly to create a smooth batter.
- Stir in the dark rum and let the batter rest in the refrigerator for at least 24 hours (48 h is a must), allowing the flavors to meld.
Prepare the Molds:
- Preheat the oven to 450°F (230°C). Coat the canelé molds with a mixture of melted butter and beeswax or use non-stick cooking spray.
Fill and Bake:
- Fill each mold with the batter, leaving a little space at the top. Bake in the preheated oven for 15 minutes.
- Reduce the heat to 375°F (190°C) and continue baking for an additional 45 minutes or until the canelés have a dark, caramelized crust.
Unmold and Serve:
- Allow the canelés to cool for a few minutes before gently unmolding. The caramelized crust should be crisp, and the interior should be soft and custard-like.
- Serve the canelés at room temperature and savor the unique combination of flavors and textures.