Recipe Canelés De Bordeaux French Rum And Vanilla Cakes

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.

CANELES DE BORDEAUX (FRENCH CUSTARD RUM CAKES)

Steps:

• FOR THE CANELE BATTER:
• Pour the milk into a saucepan. Slit the vanilla beans in half lengthwise and scrape out the seeds. Add the seeds and the cut vanilla beans to the milk. Place the saucepan over medium heat and bring to a simmer. Remove from heat and let sit for a few minutes.
• In a mixing bowl, add the sugar, eggs, and egg yolks and whisk together. Add the melted butter and whisk until well combined.
• Remove the vanilla beans from the milk. Add ¼ cup of the milk mixture (milk should still be hot - this step tempers the eggs and creates the correct consistency of custard) to the egg mixture and whisk together. Add the flour to the mixture and whisk in until smooth and lump free. Slowly whisk in the remaining milk. Whisk in the rum. The batter should be smooth and quite runny.
• Cover the canele batter and refrigerate for a MINIMUM for 24 hours. The batter needs to sit to develop the proper depth of flavor and correct texture. A 48 hour rest time is recommended. I have baked caneles after a 24 hour, 36 hour, 48 hour, and 60 hour rest and I personally prefered the caneles whos batter had sat for 36 hours. Test yours out, if you like, to find out what you like best. The batter can sit in the fridge for up to 4 days.
• TO COAT THE MOLDS:
• Coat molds just before baking.
• Melt the beeswax and butter together, stirring to combine.
• Heat the molds in the oven for a few minutes as it's preheating. When they are super hot, take a few out at a time and (wearing oven mits) fill one mold up to the top with the melted beeswax mixture. Then pour that mold into another hot empty mold, moving to the next and next, until all molds are coated. The hot molds will make sure that only a thin coating of mixture sticks to the surface. If you pour the mixture into cool molds, the beeswax will quickly begin to firm up, leaving a thick coating, which you don't want.
• TO BAKE THE CANELES:
• Preheat the oven to 550 degrees. Line a baking sheet with parchment paper (the beeswax coating can run down the sides of the molds while baking and can be difficult to remove from a bare sheet surface). Coat molds as instruced in above. Place the coated molds on the lined baking sheet.
• Remove the canele batter from the fridge. Whisk the batter well for 2 minutes.
• Fill the prepared molds with batter to 1 cm from the top of the mold.
• Place the caneles in the preheated oven and bake for precisely 10 minutes. At 10 minutes, reduce the oven temperature to 375 degrees and continue to bake the caneles for another 45-50 minutes. *see notes above the recipe for details regarding baking times as it can vary from oven to oven.
• Remove caneles from the oven. Working quickly, invert the caneles onto a cooling rack and remove the molds. As long as you do this as soon as they come out of the oven (and assuming the molds have been properlly coated), the caneles should simply slip right out of the molds.
• Let cool. Caneles are best eaten on the same day they are made, and at room temperature. Since caneles are so time consuming and technical to prepare, I like to make a large batch and freeze a few dozen canele as soon as they have cooled down. They thaw quickly and make a really lovely treat when you need something special( or if you just want something spectacular, just because. That's usually my excuse).

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.

RECIPE: CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES

Steps:

• One day before baking:
• Bring the milk and the butter to a boil in a medium saucepan. Remove from the heat and cool slightly, stirring occasionally to release some of the heat.
• Place the sugar, flour, eggs and egg yolks in a small bowl and whisk gently until you have a soft paste-like consistency.
• Pour in the milk/ butter and continue to whisk gently until you have a smooth liquid.
• Add the vanilla and rum and give it one last stir (you don't want to whisk air into this batter).
• Use a wire strainer, strain the batter over a glass jug, cover the jug with plastic wrap and refrigerate 12-24 hours.
• About an hour or two before baking:
• Remove the batter from the fridge, give it a gentle stir and allow to come to room temperature (or at least, not chilled).
• Prepare the silicone molds by brushing with a little melted butter. Coat the molds sparingly and in necessary, turn the molds upside down over a wire rack placed over paper towels to drain excess butter from inside molds. Set aside (at room temperature)
• Pre-heat oven to 450˚F.
• When the batter is room temperature, give the batter one final stir and pour into the molds about ¾ full.
• Place the silicone molds on a wire cooling rack on a baking tray and bake at 450˚F for 30 minutes.
• Reduce heat to 400˚F and bake for a further 30 minutes.
• After 30 minutes, remove the tray from the oven and, with the aid of a toothpick, carefully remove the cannelé from the molds and place them immediately back in the molds right side up.
• Bake for 10 more minutes.
• Remove molds from oven and place on a wire cooling rack for about 10 minutes before you unmold them and allow to come to room temperature on a wire cooling rack.
• Best eaten the day they are made (after about 2 hours at room temperature).