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.
- 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.