These are step by step procedures to make canelés .
1. Put milk and butter in a saucepan. Scrape the seeds of the vanilla bean into the mixture.
Warm the mixture until the butter melts. Set aside.
2.Mix sugar with sifted flour in a bowl.
3. Lightly mix the eggs so that the whites and yolks are combined. No need to whip
4. Mix the eggs into the sugar and flour mixture.
5. Slowly pour the milk mixture into the flour mixture. Add more when there
are no more lumps.
6. Stir in rum to the batter.
7. Strain the mixture to remove any lumps. Let cool.
8. Cover and Refrigerate overnight or 12 hours minimum.
9. Preheat the oven to 425-450 degrees Fahrenheit. Every oven is different,
you need to play around to find the right temperature for you.
10. Treat the molds with beeswax as described in Breaking Canelé Codes-1.
11. Stir the mixture thoroughly before pouring into the molds because
the flour has sunk to the bottom.
12. Fill the batter to the molds and place them in a baking pan lined up
with parchment paper.
13. Place the baking pan in the middle oven rack.
This was about 25 minutes after. You can see the batter starting to rise.
At about 35 minutes or half way through baking, take the pan out and turn
the pan around to ensure even baking.
The batter started to fall back into the molds.
At 45 minutes of baking, they settled down completely at this point. Continue to bake.
Cover the top with aluminum foil if the top is dark enough for you before they
are baked completely.
This was what they looked like coming out from the oven.
Canelés cooling on a rack.
Let’s take a look at the texture inside.
The crust is crispy and caramelized, not rubbery. The inside is cooked through
like custard. It is smooth, soft and moist. That is what a canelé should be.
I have made some changes from my older posts about canelé. I used Violet
cake flour from Japanese Nissin company.
I also reduced the quantity of flour and increased eggs . It was quite interesting
to see the difference. I like the texture. However, my daughter prefers less
custardy texture. She prefers canelés made by all-purpose flour and fewer eggs.
That is why I believe that taste is a very personal opinion. But most importantly
is that you must know how to adjust accordingly by modifying the recipes yourself.
Our hostess at St.-Emilion served us these delicacies over breakfast. The
Michelin-starred restaurants served these as petit fours after meal. I prefer to serve
them for afternoon tea. I would bake them just in time to share with my daughter
coming back from school. With a pot of her favourite Bolero tea from Mariage Freres,
we would chat about what happened in school today.
life becomes more interesting and rewarding when there are sweets like these.
Baking becomes more challenging when I tackle different tastes requested by my
family. Experimenting creates lots of fun in the kitchen. I hope you will also enjoy this
heavenly sweets as much as we do. These treats are not that difficult to make at all.
Don’t let the fancy French name discourage you. You can make them if you have
the proper molds and ingredients ready and a heart full of passion about baking.