Bordeaux Caneles Recipes

CANNELES FROM BORDEAUX: CANNELES DE BORDEAUX

Steps:

• In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.
• In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours.
• To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
• Remove the batter from the refrigerator for at least 1 hour before baking it.
• Preheat the oven to 425 degrees F.
• Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.
• Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. And...viola! Serve warm from the oven.

THE AUTHENTIC CANELé BORDELAIS RECIPE

Steps:

• In a saucepan, bring the milk to a boil with half of the sugar and the split and scraped vanilla bean.
• Turn off the heat and add the butter.
• In a mixing bowl, gently whisk together the eggs, egg yolks and remaining sugar. Add the flour and stir to combine.
• Pour in the boiled milk/ sugar/ butter mixture.
• Add the Rum then strain through a fine mesh sieve and refrigerate for at least 24 hours.
• Brush the canelé molds with butter or a mix of butter and (edible) beeswax. And fill each mold 3/4 of the way up.
• Bake for 40 to 45 minutes in a relatively hot oven (180°), on a baking tray placed in the lower part of the oven.
• Unmolded the canelés when there are still hot.

CANELéS (CANNELéS) DE BORDEAUX RECIPE

Steps:

• 3 days before baking: In a medium-sized saucepan set over medium heat, whisk together the milk and the vanilla bean pod and seeds. Bring the milk just barely to a boil; turn the heat off when the edges begin to bubble. Allow the mixture to cool to room temperature, then transfer it to an airtight container and place in the fridge (pod, and all) to steep overnight.
• 2 days before baking: Place the eggs and yolks in a bowl and break the yolks with a fork; do not whisk them. Add the melted butter, stir gently with a fork just to incorporate, and set aside. In a large bowl, sift together the dry ingredients. Place a strainer over the bowl, and pour the steeped milk through the strainer; discard the pod from the vanilla bean. Press the egg mixture through the strainer with a rubber spatula, then add the rum to the bowl. Gently mix the batter with a spatula; avoid incorporating air. Wash and dry the strainer, then push the batter through the strainer with a rubber spatula. Cover the batter and allow it to rest in the refrigerator for 48 hours.
• 3 hours before baking: Set the oven to 350°F and place the metal (either copper or aluminum) canelé molds inside for 10 minutes. While the molds are heating, place the beeswax in a plastic, microwave-safe container and microwave in 30-second increments, swirling each time, until the beeswax is fully liquified. Add the butter and microwave until it has fully melted, then stir until you have a solution of butter and beeswax. (This may also be done on the stovetop in a saucepan, but because cleaning beeswax from pots is an unsavory activity, using the microwave is highly recommended.) Remove the molds from the oven and allow them to cool for 1 minute. Set up a cooling rack with plastic wrap underneath. Grasping the molds one at a time with the tongs, coat the insides of the molds with the wax mixture using a pastry brush (silicone is recommended, you will need to boil the pastry brush to get the wax off later), then invert the molds on top of the cooling rack and allow the excess wax to drip off. Once the wax has cooled back to opaque, place the molds in the freezer for 2 hours.
• Once it's time to bake: Set a baking stone on the bottom rack of the oven and place a sheet tray on top. Preheat the oven to 500°F. When the oven is ready, remove the molds from the freezer and fill them almost to the top, leaving a centimeter of space at the top of the molds. Remove the preheated sheet tray from the oven, line with parchment, and then place the filled molds on the heated tray, spacing them evenly and far apart. Place the tray of molds onto the stone in the oven, and watch it carefully for the first 30 minutes of baking. The canelés will start to bubble, then rise up out of the molds. When they rise more than one centimeter above the rim of the molds, use tongs to remove the molds and allow the canelés to sink all the way back down into the molds, then return them to the oven. You will need to do this for the first 30-45 minutes of baking, until you notice that the canelés have developed an outer skin and a space has formed between the molds and the canelés on all sides. Once this has happened, drop the temperature of the oven to 400°F and allow the canelés to finish baking, approximately 45 more minutes (there is no exact time, since the temperature has fluctuated so much with the oven being opened and closed and the canelés spending time, as needed, out of the oven). Watch for the tops to completely turn a deep golden brown and bubble (this is the butter in the batter) around the edges and middle. When the desired color is achieved on the tops, remove one from the oven using the tongs to test. Allow it to cool for several minutes, then invert the mold onto the cooling rack. If you are pleased with the color of the canelés, then remove the rest from the oven and allow them to cool for several minutes before unmolding. If you are not, return the canelé to its mold and bake the batch longer. The canelés should cool on the rack for 30 minutes before eating, and are best if consumed no more than 5 hours after baking.