Canelés

July 6th, 2017 Posted by Blog, Recipes No Comment yet
Canelés

Canelés

 

 

 

 

 

 

 

Whether you’re looking for some new breakfast inspiration or want to treat your friends to a delicious snack, Yves Canelés are ideal. Flavoured with rum and vanilla these classic French pastries are a delicious and luxurious treat, but only for the adults.

Makes about 20 canelés

Ingredients

  • 500 ml whole mil
  • 30 g semi-salted butter, diced
  • 1 vanilla pod, split
  • 100 g plain flour
  • 1 teaspoon fine sea salt
  • 180 g sugar
  • 3 eggs
  • 80 ml rum
Depending on their size canalés can be eaten as a snack or dessert

Depending on their size canalés can be eaten as a snack or dessert

Method

Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer. In the meantime, combine the flour, salt, and sugar in a medium mixing-bowl.

Break the eggs in another, smaller bowl, and beat gently without incorporating air.

When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set aside to cool for 15 minutes.

Pour the eggs all at once into the flour mixture), add in the milk mixture, and stir until well combined (do not whisk).

Scrape the seeds from the vanilla pod with the dull side of a knife blade, and return the seeds and pod to the mixture. Add the rum and stir.

Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.

The next day, preheat the oven to 250° C (480° F). Butter the canelé moulds. Remove the batter from the fridge: it will have separated a bit, so stir until well blended again, without whisking or incorporating air. Pour into the prepared moulds, filling them almost to the top. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C and bake for another 30 to 40 minutes, depending on your oven and how you like your canelés.

The canelés are ready when the bottoms are a very dark brown, but not burnt. If you feel they are darkening too fast, cover the moulds with a piece of parchment paper.

Unmould onto a cooling rack (wait for about 10 minutes first if you’re using silicon moulds or they will collapse a little) and let cool completely before eating.

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