Canelé
A delightful French pastry with a complex texture and rich flavors that offer a unique tasting experience.
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Estimated Time
- Preparing 1 hr
- Cooking 1 hr 15 min
Nutritions / Serving
-
Energy143 kCal
-
Carbs23 g
-
Protein3 g
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Fat4 g
Serves 12. Not included in nutritions:
Ingredients
- Whole Milk 550 g
- Granulated Sugar 150 g
- Cake Flour 140 g
- Unsalted Butter 30 g
- Rum 60 g
- Salt 2 g
- Egg 1 pc
- Egg Yolk 2 pc
- Vanilla Bean 1 pc
Split the vanilla bean and scrape out the seeds, adding both seeds and pod to a saucepan.
Add sugar and milk, heating over medium-high while stirring constantly until it reaches a boil. Remove from heat.
Add butter while still hot, stirring until melted. Cover and let the mixture cool for 1–2 hours until it’s below 60°C.
In a mixing bowl, beat the whole egg and egg yolks. Add an equal amount of the cooled milk mixture, stirring well.
Add flour and salt, mixing until smooth and thick. Gradually add the remaining milk mixture while stirring to achieve a smooth batter. Add rum and mix well.
Strain the batter to remove any lumps, cover, and refrigerate for at least 8 hours or overnight.
The next day, remove the batter from the fridge 1–2 hours in advance to bring it to room temperature. Preheat the oven to 230°C (450°F) and position the rack in the lower-middle section. Brush the canelé molds with softened butter.
Fill the molds to 80–90% full and bake in the preheated oven for 25 minutes, then reduce the temperature to 180°C (350°F) and bake for another 50 minutes.
Remove from the oven and let the canelés sit in the molds for 5 minutes before unmolding. Place on a wire rack to cool.
Discussion
Carbon steel molds with non-stick coating work best. Traditional copper molds are pricey and challenging to unmold even with treatment. Silicone molds won’t yield a crispy exterior, which is essential for authentic canelé texture.
Use golden rum for a richer flavor, and substitute vanilla bean with 1 tbsp vanilla extract if necessary. Quality rum and vanilla are key to the canelé’s fragrance.
Although some recipes use all-purpose or bread flour, the gluten level influences texture. Different flours can work, but adjust the flour quantity and resting time if substituting.
Starting with a thick batter and then diluting reduces lumps and creates a smooth texture.
Chilling the batter is essential for flavor and consistency.
High initial baking temperature is crucial for the crispy crust, so ensure the oven is fully preheated.
The crispy shell lasts about 8–12 hours. To restore crispness, reheat in a 200°C (400°F) oven for 8–10 minutes, then cool.