|Canelé de Bordeaux (a.k.a cannelé
Making canelés doesn't have to be complicated. When you
begin, I highly suggest you use a mini silicon mold, forget about
coating it, mix the batter, and bake them. This will give you a sense if
this pastry is one you want to spend more time and energy on,
especially since these little babies are not easily found here in the
US. If, like me, you get obsessed, here is my recipe and step-by step
instructions for making canelés. It's a long post so get ready to get
into the details.
|Interiors of Canelé de Bordeaux (a.k.a cannelé
There is some required equipment if you are making canelés at home. First, you'll need molds. There are three choices, copper
canelé molds (tinned interior), aluminum molds or silicon canelé
cavity molds. I use copper and and silicon. I
love the copper Mauviel, but they are pricey. The cost of one copper
mold (available here
) will more than pay for an 8 large cavity mold (available here
) or 15-18 small cavity silicon mold. I
currently have 6 copper
molds and one freshware 8 cavity mold. I hear that DeBuyer makes the
best silicon molds, but I haven't used them, so I can't say. My silicon
works fine. And if you do get the copper molds, remember that they need
to be seasoned before the first use. I followed Paula Wolfert's
I haven't used aluminum, so I can't speak to their performance. I know
people consider them more affordable than the copper, but they are still
around $10 each, way more than silicon molds, and I've read varying
reports on their performance. For my money, I stick with copper.
|Canelés made in silicon molds, ready for serving.|
Boozy Epicure's Canelés
I like to start by making my batter. It needs to rest overnight (or several hours) before you plan on using it. Then I prepare my molds. This recipe makes uses all 6 of my copper molds, or all 8 of my silicon. It is easily doubled. Since the batter holds well in the fridge, and they taste best the day they are made, I like to bake just a couple at a time over a few days.
1 cup whole milk
2 tblsp butter
1/2 cup cake flour
1/2 cup plus 1 tblsp sugar
1 egg and 1 egg yolk
1 tsp vanilla extract
1 tblsp dark rum
pinch of salt
Put the milk and butter together in a small saucepan and bring to a boil. Take it off the heat and let it cool down.
the flour and sugar together in a bowl. I prefer to do this in a 4 cup
pyrex measuring cup, that way when the batter is done you are ready to
pour it into the molds without dirtying extra dishes.
Beat the egg and yolk
together in a cup, and then stir it into the flour mixture. It is very important to use a fork or spoon for the mixing. If you use a whisk you will add incorporate extra air into the batter and your canelés will really puff up while baking. Next, add
the milk mixture slowly, stirring constantly. The batter should be thin
and lump-free, like crepe batter. Stir in the vanilla and rum.
|Newly mixed batter|
|You'll notice that it immediately starts to foam.|
You'll see the batter foam a bit. This is normal.
Most french recipes will have you strain this batter just in case your milk was hot and you scrambled any of the eggs. You can feel free to strain if you like. I never do.
batter with plastic wrap and let it hang out in the refrigerator for several hours or overnight.
When you pull out the batter the next day, stir gently to make sure the batter is a uniform consistency.
Why do you need to rest the batter at all? Why can't you just bake it straight off? Good question, and one that I had myself. So I baked one using fresh batter, right next to one using day old batter. The difference in texture is huge.
|The canelé on the left was baked from fresh batter, on the right was after the batter rested in the fridge overnight.|
White Oil and Preparing the Molds
The white oil is made by mixing equal proportions of food grade beeswax and clarified butter. I just buy ghee. Some bakeries use just beeswax or just butter. For this recipe, I used 1 oz of each.
The two ingredients in my white oil.
Measure out equal parts beeswax and and
clarified butter in a mason jar.
Place the jar in a pot of water and turn the heat to medium.
Let the two melt together and you are ready to coat your molds.
Place your molds in a 250 F oven.
Get your silicon brush and oil ready to coat.
Using an oven mitt, take out your warm molds one at a time.
Paint a thin coating of the white oil inside each copper mold, and inside each cavity of the silicon mold. Set upside down on a paper towel for excess to drain.
|Coated molds turned upside down. You don't want big pools of wax in the bottom.|
When you turn them over, just wipe the edges and you have all of your molds ready to go.
Once cool, put the lid on the mason jar and pop the white oil in your fridge. Next time you need it, reheat the jar in a pot of wateron the stovetop again. You will get many batches out of that little jar.
Then place your molds on a sheet tray and place in the freezer until you are ready to bake.
Baking the Canelés
Preheat the oven to 450 degrees F.