CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES
Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds.
Provided by French Tart
Categories Dessert
Time P1DT1h20m
Yield 12-16 Canelé de Bordeaux
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180, Fat 5.1, SaturatedFat 2.7, Cholesterol 77.8, Sodium 55, Carbohydrate 27.9, Fiber 0.3, Sugar 17.8, Protein 4
CANELéS DE BORDEAUX
These crispy French custard cakes are traditionally baked in special fluted molds, but the molds were no longer available in my local shop. So I improvised with muffin tins and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic crispy exterior.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h20m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 26.7 g, Cholesterol 83.4 mg, Fat 7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 73.1 mg, Sugar 18.6 g
THE AUTHENTIC CANELé BORDELAIS RECIPE
The authentic recipe of the canelés de Bordeaux for a deeply caramelized crust and a soft, tender interior.
Provided by Leonce Chenal
Categories Dessert
Time P1DT1h15m
Number Of Ingredients 8
Steps:
- In a saucepan, bring the milk to a boil with half of the sugar and the split and scraped vanilla bean.
- Turn off the heat and add the butter.
- In a mixing bowl, gently whisk together the eggs, egg yolks and remaining sugar. Add the flour and stir to combine.
- Pour in the boiled milk/ sugar/ butter mixture.
- Add the Rum then strain through a fine mesh sieve and refrigerate for at least 24 hours.
- Brush the canelé molds with butter or a mix of butter and (edible) beeswax. And fill each mold 3/4 of the way up.
- Bake for 40 to 45 minutes in a relatively hot oven (180°), on a baking tray placed in the lower part of the oven.
- Unmolded the canelés when there are still hot.
BORDEAUX CANELES
This delicious custard-like dessert is a specialty from Bordeaux, France. You'll need 25 fluted dessert (cannele) molds.
Provided by AnneFrancoise
Categories French Recipes
Time P1DT2h
Yield 25
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 27.5 g, Cholesterol 75.1 mg, Fat 6.1 g, Fiber 0.2 g, Protein 3.6 g, SaturatedFat 3.3 g, Sodium 52 mg, Sugar 21.2 g
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