Canelsdebordeauxfrenchrumandvanillacakes Recipes

CANELéS DE BORDEAUX

Steps:

• Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.
• Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.
• Preheat oven to 450 degrees F (230 degrees C).
• Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture.
• Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake 10 minutes.
• Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.
• Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.

CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES

Steps:

• The day before: boil the milk with the vanilla and butter.
• Take off the heat, allow to cool VERY slightly.
• Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
• Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
• Place it in the refrigerator for 24 hours to 48 hours maximum.
• When you are ready to bake the caneles: preheat the oven to 250C/495°F.
• Butter the moulds liberally and then sprinkle some sugar in to the moulds.
• Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
• Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
• Carefully unmould them whilst they are still hot. Allow them to cool.
• Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.

FRENCH VANILLA BRICKLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease generously and flour 10-inch Bundt®pan.
• For cake, combine cake mix, pudding mix, eggs, sweetened condensed milk and butter in large bowl.
• Beat at medium speed with electric mixer for 2 minutes.
• Fold in brickle chips.
• Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted into center comes out clean.
• Cool in pan 25 minutes.
• Invert onto serving plate.
• Cool completely.
• For glaze, combine frosting and brown sugar in small bowl.
• Stir in milk until blended.
• Drizzle over cake.
• Sprinkle with reserved brickle chips.

BORDEAUX CANELES

Steps:

• Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes.
• Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours.
• Coat fluted molds with butter and freeze until coating is set, about 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full.
• Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.

CANELé BORDELAIS - SIGNATURE BORDEAUX PASTRY RECIPE - (4.4/5)

Steps:

• 1. In a medium pot over medium heat, place the cream/half & half and the vanilla bean split in half with seeds scraped into the liquid. 2. Bring to a boil. 3. Remove from heat for about an hour to infuse vanilla flavors, remove bean. 4. Melt the butter, then let cool. 5. Sift flour and sugar in two separate bowls. 6. Add eggs to sugar and mix. 7. Add rum, then mix. 8. Add butter, then mix. 9. Add flour, then mix. 10. Add cream, then mix. 11. Mix until smooth. 12. Cover and place in fridge overnight. 13. Butter and flour molds. Chill slightly. 14. Place batter in molds, then in a preheated oven at 350 for about 60 minutes. 15. Canelés should have dark brown color when done, adjust time accordingly. Remove from oven, cool, then eat.