CANELéS DE BORDEAUX
These crispy French custard cakes are traditionally baked in special fluted molds, but the molds were no longer available in my local shop. So I improvised with muffin tins and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic crispy exterior.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.
- Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.
- Preheat oven to 450 degrees F (230 degrees C).
- Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture.
- Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake 10 minutes.
- Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.
- Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 26.7 g, Cholesterol 83.4 mg, Fat 7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 73.1 mg, Sugar 18.6 g
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Kaluya Julius
[email protected]Overall, I really enjoyed this recipe. The canelés were delicious and they were not too difficult to make. I will definitely be making them again.
xbeci169 beci
[email protected]These canelés were a bit too dense for my taste, but they were still very flavorful. I think next time I will bake them for a bit less time.
Naldo Cloete
[email protected]I had a bit of trouble getting the canelés to rise, but they still tasted great. I think I may have overmixed the batter.
Guy Kroe
[email protected]These canelés were a bit too sweet for my taste, but they were still very good. I think next time I will reduce the amount of sugar by half.
Rimon Islam
[email protected]I've made canelés before, but this recipe is by far the best. The canelés were so light and fluffy, and the flavor was amazing. I will definitely be using this recipe again.
Sboneloh Mjadu
[email protected]These canelés were delicious! I made them for my family and they loved them. They were the perfect dessert for a special occasion.
Younas Baloch
[email protected]I'm not a huge fan of canelés, but I thought I'd give this recipe a try. I'm so glad I did! These canelés were amazing. The flavor was perfect and the texture was spot on.
Issah Osman
[email protected]These canelés were a bit more challenging to make than I expected, but they were worth it! The flavor was amazing and they were so beautiful.
Cipriani King's
[email protected]I made these canelés for a party and they were a huge hit! Everyone loved them. They were so easy to make and they looked so impressive.
Moheed RajpooTR
[email protected]These canelés were absolutely delicious! The outside was crispy and the inside was soft and custardy. I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.