When I visit family and friends in Bordeaux, canelés are often offered and served with dark coffee or desert wine. I’m actually not leaving town without a box of those little pastry treats. I love everything about them: their little squat fluted column shapes, their caramelised crusts and their delicious custardy interior with vanilla and rum! The ingredients are very similar to those of a crêpe, but the preparation and cooking is very different. I never thought baking it myself, thinking it was too difficult and only professional could perfect it, until I come across this recipe from my favorite food blogger Mimi Thorisson‘s recipe book, “A Kitchen in France”. My first batch was just perfect and it is since my favourite to bake when I want to impress some special guests!
There are many recipes around and I leave most to professional or perfectionists. Some “patissiers” even line the copper mould with bee-wax to obtain the perfect canelé. I’m not a fan of silicone mould and couldn’t find a cooper one in Sydney, so I used this great heavy steel mould from Masterclass that I find at Accoutrement in Mosman. But leave the mould in the cupboard for today, as you won’t need it. Today, you are only making the batter. So, if you are planning to offer those little treats for tea, remember to plan ahead. Most recipes leave the batter 24h in the fridge, but some recommend even to leave it 48h for an even better result! At the end, your canelés should be almost black, dark brown with a dense custard inside.
Best addresses in France:
Balllardran – 263 rue Judaïque, 33000, Bordeaux, France
La Toque Cuivrée – 126 Boulevard Jean Jacques Bosc, 33800 Bègles, France
As for here, in Sydney, I still haven’t find any French patisserie with canelés. I wish I lived in Melbourne where some cafes served the delicious cakes supplied by Gracious and delicious in the Melbourne region! Happy to hear your feedback if you already had the pleasure to taste some.
Canelés de Bordeaux by Mimi Thorisson
- 2 cups plus 2 tablespoons of milk/ 500ml
- 1 vanilla bean, split lenghtwise, seed scarped and reserved
- 1 cup/200g sugar
- 1 cup/120g plain flour, sifted
- 3 large egg yolks, at room temperature
- 2 tbs/30g of melted butter
- 1/4 cup/60ml of rum
- 1- In a medium saucepan, whisk the milk with the vanilla seeds. Bring to a boil and remove from the heat and set aside for 5min and then transfer to a bowl.
- 2- Whisk in the sugar and flour (try to avoid lumps, if any, strain the batter thought sieve).
- 3- Add the egg yolks one by one, stirring gently then add the butter.
- 4- Finally, add the rum and whisk until smooth. The batter should look like a crepe batter, a bit thicker.
- 5- Cover and refrigerate for 24 hour.
- 6- Preheat the oven to 230˚C
- 7- Fill in the mould, two-third full. Bake for 5 minutes only then lower the oven temperature to 180˚C for an additional 50 minutes or until your canelés are dark brown.
- 8- Let the canelés cool in the moulds for 5mins, then unmould them on a wire rack.
- The canelés will keep for several days in a sealed container at room temperature.
Rendez-vous en français http://www.rendezvousenfrancais.com/
This classic French biscuit is perfect with a cup of tea or coffee or for your kids’ snacks. You can find a lot of recipes on the net, with or without butter, with honey, chocolate, lemon or vanilla. As for me, I will follow my grand-mother recipe with butter and lemon. Easy and quick to bake, it is the family favourite biscuit. Warning! A madeleine without the hump is not a madeleine; follow carefully the baking instructions to get the perfect soft and round shaped madeleines.
Les madeleines sont parfaites pour accompagner une tasse de thé ou de café ou pour le gouter des enfants. On trouve sur le net beaucoup de versions différentes, avec ou sans beurre, avec miel, chocoalt, citron ou vanille. Pour ma part, je reste fidèle à la recette de ma grand-mère, madeleines faites avec beurre et zeste de citron. Facile et rapide à faire, c’est le biscuit favori de toute la famille. Attention, une madeleine sans bosse, n’est pas une madeleine, suivez-donc les conseils de cuisson pour avoir de bonnes madeleines bossues et bien moelleuses.
Lemon madeleines - Madeleines au citron
- 3 eggs / 3 oeufs
- 100g of sugar / 100g de sucre
- 200g of flour / 200g de farine
- 2 tsp of baking powder / 2 cc de levure.
- 100g melted butter / 100g de beurre fondu
- 50g milk/ 50g de lait
- 1 lemon zested / Zeste d'un citron entier
- Juice of 1/2 a lemon / jus d'un demi-citron
- Pour the eggs over the sugar and whisk until they ribbon / Verser les oeufs sur le sucre et faire blanchir la preparation.
- Add the zested lemon, the juice then the milk and mix well / Ajouter le zeste du citron, le jus d'un 1/2 citron puis le lait. Bien remuer.
- Sift the flour with the baking powder and slowly add it to the mix /Tamiser la farine et la levure et verser lentemement dans la preparation en remuant.
- Add the melted butter (cool down) and mix well / Ajouter le beurre fondu et remuer bien.
- Cover the bowl and place in the fridge for at least two hours / couvrez le bol et le mettre au frigo pendant deux petites heures.
- Preheat the oven to 240˚C before taking the batter out / Préchauffer le four à 240 degrés avant de sortir la préparation.
- Butter the madeleines pans and fill in each mould with 1 tablespoon of batter (the batter should be quite hard). Beurrez les moules et remplissez les plaques, environ une cuillère à soupe.
- Bake the madeleines for 5 min at 240˚C then change the oven temperature to 200 ˚C for the remaining 7/8 minutes until slightly golden. Enfourner et laisser cuire 5 min a 240 ˚C puis baisser le four à 200 ˚C pendant les 7/8 dernières minutes, jusqu’à qu’elles soient bien dorées.
- Remove from oven and let it cooled down 5 min then gently loosen the madeleines out of the moulds / Entendre 5 min avant de démouler.
Rendez-vous en français http://www.rendezvousenfrancais.com/
Bon appétit !
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