Best Canelés De Bordeaux Recipes
CANNELES FROM BORDEAUX: CANNELES DE BORDEAUX
These extraordinary little confections are a specialty of Bordeaux, where nuns were said to have created them more than 200 years ago using the flour they salvaged from the holds of sailing ships anchored in the Port de la Lune. I like to call them "portable creme brulee" because they contrast a crunchy caramelized exterior with a moist, custardy center. This recipe is a bit particular. You really need authentic copper cannele molds and you really do need to coat them with beeswax (which you can find at some health food store and farmers' markets). The wax makes the unmolding easier, and - most important - gives the canneles their distinctive, crunchy crust. Make sure you let the batter rest for the full 12 hours. The best way to eat these is with a cup of strong coffee. You can also serve them as a dessert, cut in half and drizzled with caramel sauce.
Provided by Food Network
Categories dessert
Time 12h50m
Yield 18 canneles
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.
- In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours.
- To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
- Remove the batter from the refrigerator for at least 1 hour before baking it.
- Preheat the oven to 425 degrees F.
- Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.
- Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. And...viola! Serve warm from the oven.
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
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.
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