Canelés

Indulge in the delightful and distinctive flavors of canelés with this recipe. Canelés, originating from Bordeaux, France, are small pastries known for their caramelized exterior and soft, custard-like interior. These charming treats have gained popularity around the world for their unique shape and rich flavors. This recipe provides a step-by-step guide to creating these delectable pastries in your own kitchen.

Preparing canelés requires patience and planning, as the batter needs to rest in the refrigerator for at least 24 hours to develop its full flavor and texture. The extended resting time allows the flavors to meld together, creating a more pronounced taste and a custard-like consistency.

Whether you choose to savor them with a cup of coffee in the morning, serve them as an elegant dessert at a dinner party, or simply indulge in their sweet and creamy goodness as a treat, canelés are sure to delight your taste buds. So, gather the ingredients, follow the instructions, and embark on a culinary journey to create these exquisite French delicacies in your own home. Prepare to be enchanted by the irresistible combination of flavors and textures that make canelés a truly special treat.

INGREDIENTS:

• 30 g (2 tablespoons) semi-salted butter, diced
• 500 ml (2 cups) milk
• 100 g (3/4 cup) all-purpose flour
• 1 vanilla pod, split, or 1 teaspoon vanilla extract or paste
• 180 g (1 cup minus 2 tablespoons) sugar
• 1 teaspoon fine sea salt
• 80 ml (1/3 cup) good-quality rum
• 3 eggs

INSTRUCTIONS:

1. Combine the milk, butter, and vanilla in a medium saucepan and bring to a simmer.
2. In the meantime, combine the flour, salt, and sugar in a medium mixing bowl.
3. Break the eggs in another smaller bowl and beat gently without incorporating air.
4. When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set aside to cool for 15 minutes.
5. Pour the eggs all at once into the flour mixture (don’t stir yet), add in the milk mixture, and stir until well combined (do not whisk).
6. Scrape the seeds from the vanilla pod with the dull side of a knife blade and return the seeds and pod to the mixture. Add the rum and stir.
7. Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.
8. The next day (or the day after that, or the day after that), preheat the oven to 250°C (480°F).
9. Butter the canelé molds if they are made of copper (unnecessary if you’re using silicone molds). Remove the batter from the fridge: it will have separated a bit, so stir until well blended again, without whisking or incorporating air.
10. Pour into the prepared molds, filling them almost to the top.
11. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200°C (400°F) and bake for another 30 to 40 minutes, depending on your oven and how you like your canelés.
12. The canelés are ready when the bottoms are a very dark brown but not burnt. If you feel they are darkening too fast, cover the molds with a piece of parchment paper.
13. Unmold onto a cooling rack (wait for about 10 minutes first if you’re using silicone molds or they will collapse a little) and let cool completely before eating.