Name: Canelé de Bordeaux (Classic)
Cook time: 172800 s
Total time: 172800 s
Yield: 12 Canelé
Ingredients: 500 ml whole milk; 200 gr sugar; 125 gr bread flour; 50 ml rum; 35 gr butter; 1 free range egg; 2 free range egg yolk; 8 gr vanilla; 4 gr salt

BENGINGI

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Canelé de Bordeaux (Classic)

cook:

48 h 0 min

0.0

(11)

Listen up my people! If you never had a fresh french Canelé in your life, that's the time to order a Canelé pan and bake them. Dark thick caramelized crust with soft and tender custard center. It is seriously one of the best pastries I've ever put in my mouth. It is so quick to make- less than 5 min. Mixing the ingredients and set it in the fridge for 24-120 hours. Yes! 120 hours!! You can even leave it in the fridge for more, but I think it is a little too pushy after five days. The traditional french mold for Canelés is made of copper. The major downside to copper Canelé molds is how expensive they can be, and the effort is required to maintain them through regular wax seasoning and cleaning. The alternatives are silicon molds- which are not conducting heat that well and result in a pale Canelé. Another option, which I found the best choice, is the aluminum pan. The pan is inexpensive, conducting heat properly, easy to clean and maintain, and produces 12 at a time. The Canelés will be great also after a day or two, but there is nothing like eating them when they're coming fresh out of the oven. YASSS.

Picture for Canelé de Bordeaux (Classic)

12 caneles

original

metric

Ingredients

500 ml whole milk

200 gr sugar

125 gr bread flour

50 ml rum

35 gr butter

1 free range egg

2 free range egg yolk

8 gr vanilla

4 gr salt

Directions

Step 1

Pour the milk into a small pot. Add the butter and the vanilla.

500 ml whole milk

35 gr butter

8 gr vanilla

Step 2

Stir well and bring to a light boil. Turn the heat off and set aside while you prepare the dry ingredients.

Step 3

In a bowl mix the flour, sugar, and salt

125 gr bread flour

200 gr sugar

4 gr salt

Step 4

In another separate bowl, add the egg and the egg yolk. Stir well but not too much. We don't want to add air to the batter.

1 free range egg

2 free range egg yolk

Step 5

Slowly add the hot milk. Start with a little amount first and stir well. That step called "tempering". What tempering eggs mean? "tempering" is just a fancy word for the process of mixing two liquids of different temperatures together without altering the texture of the liquids. If we simply pour the hot liquid into the egg mixture you’d end up with scrambled eggs.

Step 6

Once incorporated add the rest of the milk.

Step 7

Then add the milk-egg mixture to the dry ingredients bowl, whisking constantly.

Step 8

Pour the batter through a sieve, we want to make sure our batter is smooth and sexy without any pieces left.

Step 9

Then pour the batter into a box, cover, and place in the fridge for at least 24 hours, up to 5 days. French people told me- the longer you wait the better the Canelé. I checked it for up to 5 days and it was fantastic.

Step 10

Once you decide to bake these beauties, prepare your Canelés pan by brushing it with a generous amount of butter. Place the pan in the fridge to chill.

Step 11

Preheat the oven to 480F or 250C.

Step 12

Take the batter out of the fridge and stir in the rum.

50 ml rum

Step 13

Pour the batter into the chilled-butter greased pan. Pour the batter in each mold up to ¾ full. Don’t overfill the cups or you will risk the bottoms not cooking evenly.

Step 14

Bake the Canelés at 480F or 250C for 10 min, then drop the temperature to 350F or 175C and bake for another 60-80 min. I baked mine for 80 min, rotating the pan every 20 min to get even cooking.

Step 15

Remove from the pan and let the Canelés chill for few minutes.

Step 16

You will be shocked how delicious it is, I'm serious!

Step 17

YASSS!

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