Walking around Bordeaux or other towns around you will start noticing a cylinder shaped pastry in the windows of all the pâtisseries.
A canelé is a small French pastry with the flavor of rum and vanilla. The inside is tender custard and the outside is carmilized crust. Canelés were originated in the 18th century at the Convent des Annociades in Bordeaux.
Once you taste your first canelé you will be wanting more. Canelés are very hard to find outside of France so when I want one in My Imaginary French Village I know I have to make them.
Traditionaly, canelés are made in copper molds. The molds are easy to find but can be rather costly.
I opted for a silicone mold made by the French company De Buyer. I found mine at Amazon of course! The recipe I choose was from the book My Little French Kitchen by Rachel Khoo.
The first thing you need to know when you make canelés is that the batter needs to rest in the refrigerator for at least 48 hours to 5 days. Not many ingredients are needed just butter, milk, vanilla bean, flour, confectioners sugar, eggs, and rum.
Finally, it’s tme to bake the canelés. First you need to heat the mold in a very hot oven for just a few minutes. Rachel tells you how much to fill the molds. I had a hard time getting this right and the first time had a bit well a lot of overflow. After a little practice I got it down to the right amount.
So if you can’t get to Bordeaux right away and would like to try a canelé follow Rachel Khoos recipe and check out the molds by De Buyer on Amazon.
À bientôt,
Jane
Wow! Canelés combine the delicacy of a pastry with the creaminess inside to make an amazing treat. Challenging to make. Interesting to see if there is a difference in a copper mold.
ReplyDeleteÀ la prochaine!