Cannelés. A canelé (French: ) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France, today it is widely available in pâtisseries in France and abroad.
I was overly generous with greasing the tin with the beeswax/butter mixture, which resulted in a soft bottom which was okay, but not as crispy as it should have been. The cannelés will rise in their molds like a soufflé before collapsing back into their molds, so be sure there is a pan below to catch the excess butter that will drip out. You might have to take the cannelés out to slightly cool if they rise too high over the top. You can have Cannelés using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Cannelés
- You need 50 cl of lait.
- It’s 2 of œufs entiers.
- Prepare 2 of jaunes d’œufs.
- It’s 1 gousse of vanille.
- You need 1 cuillère à soupe of rhum.
- It’s 100 g of farine.
- Prepare 250 g of sucre.
- It’s 50 g of beurre.
- You need 1 of pincée de sel.
Cannelés are supposed to get very dark—black really—but if you're concerned that yours are darkening too fast or too much, place a piece of parchment or foil over the molds. When properly baked, the bottoms will be dark and the sides of the little pastries will be a deep brown—think mahogany. Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. Recipe for Cannelés with step-by-step photos, with instructions for using copper cannelé moulds or silicone cannelé moulds.
Cannelés step by step
- Faire fondre le beurre..
- Faire bouillir le lait avec la gousse de vanille et le beurre..
- Mélanger les œufs avec le sucre, la farine et la pincée de sel..
- Ajouter petit à petit le lait chaud jusqu’à obtenir une pâte liquide (comme une pâte à crêpes)..
- Laisser refroidir puis ajouter le rhum..
- Laisser reposer la pâte 1h au réfrigérateur..
- Mettre la pâte dans les moules (au 2/3).
- Faire cuire 1h à 215•c (programme 6 pour le cake factory).
I had the opportunity to visit the Bordeaux region during my last trip to France. My best friend's mother-in-law lives in that area, so we decided to take a weekend trip to visit her. On the way to her house, I asked my friend to stop at a patisserie so that I could pick up something as a gift for the hostess. These French pastries are the real deal: crunchy and caramelized to a deep mahogany brown on the outside, moist and custardy within, and deeply perfumed with dark rum and vanilla bean. The exterior should have a decisive crunch but also be delicate, not burnt.