Canelé
A French pastry with a distinctive, small, and charming shape, featuring a dark, crisp exterior and a soft, chewy interior, with notes of vanilla and rum.
Ingredients
Butter
50g
Milk
500g
Vanilla bean paste
2 tsp
Whole eggs (about 2)
100g
Egg yolks (about 2)
40g
Powdered sugar
200g
Cake flour
100g
Rum
10ml
Butter for greasing (to prevent sticking)
150g
Instructions
1
Melt the butter
Place 50g of butter in a steel bowl set over a small pot of simmering water (bain-marie). Heat gently over low heat to 70°C until the butter is fully melted, then turn off the heat.
2
Heat the milk
Pour the milk and vanilla bean paste into a small saucepan and bring to a boil over medium heat. Remove from heat and cover with a lid.
3
Whisk the eggs
Combine the whole eggs, egg yolks, and sifted powdered sugar in another steel bowl. Beat thoroughly with a whisk or mixer at medium speed.
4
Combine the batter
Sift the cake flour into the egg mixture and fold together, then add the melted butter and rum.
5
Finish the batter
Gradually pour in the milk and whisk until smooth to form a batter, then strain through a fine-mesh sieve.
6
Chill the batter
Once the batter has cooled, cover with plastic wrap and refrigerate overnight.
7
Prepare the molds
Place 150g of greasing butter in a saucepan and melt over a bain-marie on low heat, then turn off the heat.
8
Coat the molds
Pour the melted butter into each mold and turn the mold upside down to let the excess drip out. Repeat for every mold so the interior is evenly coated with butter.
9
Fill the molds
Place the molds in the refrigerator to chill for about 15 minutes, then remove and fill each mold with batter to about 90% full.
10
Bake
Preheat the oven to 170°C. Bake the molds at 170°C for 50 minutes, then increase the temperature to 200°C and bake for another 20 minutes. The batter will rise during baking; wearing oven mitts, remove the molds and gently shake them side to side so the batter settles back down. Continue baking until the surface is nearly charred or you can smell a caramelized aroma.
11
Unmold
Remove the molds and invert them onto a wire rack; the canelés will slip out easily. Let them cool in a cool place at room temperature and cover to prevent them from hardening. They are ready to eat after about 12 hours.
