Best Canelés Recipes

CANELéS DE BORDEAUX

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.

CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES

Steps:

• The day before: boil the milk with the vanilla and butter.
• Take off the heat, allow to cool VERY slightly.
• Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
• Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
• Place it in the refrigerator for 24 hours to 48 hours maximum.
• When you are ready to bake the caneles: preheat the oven to 250C/495°F.
• Butter the moulds liberally and then sprinkle some sugar in to the moulds.
• Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
• Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
• Carefully unmould them whilst they are still hot. Allow them to cool.
• Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.

CANELéS

Steps:

• Make the batter a day in advance. Put 160ml milk, the butter, the vanilla pod and seeds, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C or until lukewarm to the touch - too cool and the butter will congeal, too hot and the eggs will start to cook.
• Whisk in the egg mixture until incorporated, then mix in the rum and the rest of the milk.
• Mix the flour, remaining sugar and 1/2 tsp salt together in a bowl. Whisk in the liquid in thirds, scraping down the sides and bottom of the bowl between additions. Avoid over-whisking: too many air bubbles will result in dry canelés. The batter should have the same consistency as double cream.
• Strain the batter through a sieve into an airtight container. Press clingfilm directly onto the surface of the batter to prevent a skin from forming. Close the lid tightly and chill in the fridge overnight to rest the batter.
• Heat oven to 230C/210C fan/gas 8. Warm eight (or 16 if you have them) 5cm canelé moulds on the middle shelf in the oven for 5-10 mins. This helps to give the canelés a crunchy, caramelised exterior.
• Brush the moulds with a thin layer of melted beeswax (too much will cause the mixture to spill out during baking). Wring the clingfilm of any mixture that sticks to it, then gently mix to recombine ingredients that may have settled overnight. Do not overmix, or you risk incorporating too much air. The more uniform the batter, the better the final product.
• Fill each mould with batter. Be sure to leave 0.5cm at the top - when the canelé bakes, it will rise slightly and then sink, so it is important to account for this.
• Put the moulds on a baking tray and bake on the middle shelf for 10-15 mins. Rotate the tray by 180 degrees, reduce oven temperature to 180C/160C fan/ gas 4 and bake for 30-35 mins. (Baking time can vary depending on your oven.) Keep an eye on the canelés' colour during the final mins to avoid over- or under-baking. The bottom should be a deep maple syrup colour.
• Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and gently tap the base until the canelé drops out. Cool completely before serving.

CANELES

Steps:

• Two days before you plan to serve the dessert, combine the milk and vanilla bean in a saucepan and bring to a boil. Immediately turn off the heat and let cool to room temperature. Cover and refrigerate overnight to infuse the vanilla flavor into the milk. The next day, melt the butter. Whisk the eggs into the chilled milk mixture, then whisk in the rum and butter. Add the sugar and flour and whisk to combine. Refrigerate overnight.
• Heat the oven to 400 degrees F. Thickly butter your baking molds (above) and chill until the butter is firm. Whisk the batter 1 more time to mix it thoroughly and pour or ladle into the molds, filling them not quite full. Bake until very, very dark brown on the outside, about 1 hour. Check them after 45 minutes to make sure they're dark brown but not turning black. When finished, they will be very dark, caramelized and chewy on the outside, tender and eggy on the inside. While still warm, turn out of the molds.

MINI VANILLA CANELES

Steps:

• Cut the butter into small pieces and mix with the milk in a large saucepan. Split the vanilla bean in 2 pieces, scrape out the vanilla and add them to the saucepan. Set the saucepan over low heat and cook, stirring regularly with a wooden spoon, until the butter has melted and the milk starts bubbling around the edges (it shouldn't boil at all).
• Place the flour, sugar, egg and yolk in a large bowl and mix together, stirring thoroughly before adding each ingredient. Pour in the hot milk mixture slowly, gently stirring with a large silicone spatula. Let the dough cool to room temperature, about 10 minutes. Chill in the refrigerator for 24 hours.
• Preheat the oven to 475 degrees F. Spray the interior of each canele mold with butter spray, then set the molds in the freezer for 5 minutes to harden the butter.
• If you choose to flavor your caneles, add some lemon, orange or lime zest to the dough at this time.
• Fill the canele molds 3/4 of the way, leaving a 1/5-inch space at the top of each cavity. Bake the caneles for 4 minutes, then lower the oven temperature to 360 degrees F and bake until golden brown, about 56 minutes more. Remove the molds from the oven and immediately turn them over onto a cooling rack. Let them cool at room temperature for 10 to 15 minutes.

BORDEAUX CANELES

Steps:

• Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes.
• Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours.
• Coat fluted molds with butter and freeze until coating is set, about 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full.
• Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.

CANELES

Steps:

• Microwave butter and milk in a glass bowl for about a minute, until mixture is warm and butter has melted. Combine the egg, egg yolk, vanilla and rum. Mix well with a whisk. Add to the milk-butter mixture and mix well. In another, large bowl, combine flour and sugar. Pour in about 1/3 of the milk mixture and mix well with a whisk. Add the rest of the liquid and mix it in. Cover and refrigerate at least 12 hours. Preheat oven to 300 degrees. Fill the molds with the batter. Bake for about 30 minutes, and then increase the heat to 400 degrees and continue baking another 40 minutes or so, until the canelés are puffy, dark brown and crystallized on the top and sides. Let mold cool on a wire rack, then unmold and cool on the rack until serving time.