Canelés De Bordeaux French Rum And Vanilla Cakes 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.

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.

CANELES DE BORDEAUX (FRENCH CUSTARD RUM CAKES)

Steps:

• FOR THE CANELE BATTER:
• Pour the milk into a saucepan. Slit the vanilla beans in half lengthwise and scrape out the seeds. Add the seeds and the cut vanilla beans to the milk. Place the saucepan over medium heat and bring to a simmer. Remove from heat and let sit for a few minutes.
• In a mixing bowl, add the sugar, eggs, and egg yolks and whisk together. Add the melted butter and whisk until well combined.
• Remove the vanilla beans from the milk. Add ¼ cup of the milk mixture (milk should still be hot - this step tempers the eggs and creates the correct consistency of custard) to the egg mixture and whisk together. Add the flour to the mixture and whisk in until smooth and lump free. Slowly whisk in the remaining milk. Whisk in the rum. The batter should be smooth and quite runny.
• Cover the canele batter and refrigerate for a MINIMUM for 24 hours. The batter needs to sit to develop the proper depth of flavor and correct texture. A 48 hour rest time is recommended. I have baked caneles after a 24 hour, 36 hour, 48 hour, and 60 hour rest and I personally prefered the caneles whos batter had sat for 36 hours. Test yours out, if you like, to find out what you like best. The batter can sit in the fridge for up to 4 days.
• TO COAT THE MOLDS:
• Coat molds just before baking.
• Melt the beeswax and butter together, stirring to combine.
• Heat the molds in the oven for a few minutes as it's preheating. When they are super hot, take a few out at a time and (wearing oven mits) fill one mold up to the top with the melted beeswax mixture. Then pour that mold into another hot empty mold, moving to the next and next, until all molds are coated. The hot molds will make sure that only a thin coating of mixture sticks to the surface. If you pour the mixture into cool molds, the beeswax will quickly begin to firm up, leaving a thick coating, which you don't want.
• TO BAKE THE CANELES:
• Preheat the oven to 550 degrees. Line a baking sheet with parchment paper (the beeswax coating can run down the sides of the molds while baking and can be difficult to remove from a bare sheet surface). Coat molds as instruced in above. Place the coated molds on the lined baking sheet.
• Remove the canele batter from the fridge. Whisk the batter well for 2 minutes.
• Fill the prepared molds with batter to 1 cm from the top of the mold.
• Place the caneles in the preheated oven and bake for precisely 10 minutes. At 10 minutes, reduce the oven temperature to 375 degrees and continue to bake the caneles for another 45-50 minutes. *see notes above the recipe for details regarding baking times as it can vary from oven to oven.
• Remove caneles from the oven. Working quickly, invert the caneles onto a cooling rack and remove the molds. As long as you do this as soon as they come out of the oven (and assuming the molds have been properlly coated), the caneles should simply slip right out of the molds.
• Let cool. Caneles are best eaten on the same day they are made, and at room temperature. Since caneles are so time consuming and technical to prepare, I like to make a large batch and freeze a few dozen canele as soon as they have cooled down. They thaw quickly and make a really lovely treat when you need something special( or if you just want something spectacular, just because. That's usually my excuse).

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.