Canelé

Canelé de Bordeaux originated in the 17th century, the nuns of the Couvent of the Annunciation in Bordeaux in Southern France started baking little pastries by using donated egg yolks from local wine makers who clarified their wines with the egg whites. These exceptional little confections made from basic ingredients were offered to the children in need. Today, the popularity of the canelé reached out foreign countries and became a solid culinary reference in the French regional gastronomy. They are flavored with vanilla, dark rum or Grand Marnier or both with a soft and tender custard center and a dark, thick caramelized crust. Get ready to embark on the culinary adventure!

Canelé

Course: Pastries

Cuisine: French

Keyword: Baillardran, canelé de Bordeaux

Prep Time: 35

Cook Time: 1

Total Time: 1 30

Servings:

Calories: 200kcal

Cost: $12

A treat from the 17th century

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Equipment

12 Copper canelé molds
1 Baking mold
1 Cooling rack
1 Saucepan
1 Whisk
1 Rubber spatula
3 Pastry bowls
1 Sieve
1 Ladle
1 Candy thermometer

Ingredients

Canelé Batter

500 g Whole milk
30 g Butter cold and cubed
5 g Vanilla
1 ea. Egg
3 ea. Egg yolks
125 g All-purpose flour
225 g Sugar
25 g Dark rum
25 g Grand Marnier

Beeswax Mixture

40 g Beeswax
60 g Butter cubed and cold

Instructions

Copper vs Silicone Molds

Copper canelé molds are indeed renowned for their ability to create that perfect brown crust, thanks to their excellent heat conductivity. Aluminum molds are a more budget-friendly option that still delivers decent results.
Nonstick molds are also effective, but silicone molds can pose challenges due to their lack of heat conductivity and spacing between cavities. However, some professionals achieve great results with silicone molds by using powerful convection ovens.

Beeswax Benefits

Do not grease canelé molds using beeswax only. For ultimate results, use copper or aluminum molds. Grease them with a mixture of melted beeswax and butter. It also works using both: softened butter and cooking spray. Beeswax must be slowly melted in a small saucepan with butter. Do not microwave beeswax. Fill up each warm mold to the top with hot beeswax mixture. Reheat beeswax mixture if necessary. Flip mold immediately to drain. Protect your hands with cloves during that procedure. If the coating happens to be too thick, do not hesitate to heat up molds, upside down molds to drain excess wax. Chill until greased mold until ready to fill.

Canelé Batter

Cut vanilla bean lengthwise and scrap the seeds out. Put vanilla in the milk, and bring to a boil. Turn off the heat, and add the butter. Meanwhile, in a large bowl, combine flour, sugar, and eggs. When milk temperature reaches 185ºF/85ºC, whisk in the flour-sugar mixture. Add alcohol. Refrigerate batter for 12 hours to rest before baking. Pass batter through a sieve. Leave batter out for about 2 hours before baking. Fill the greased molds with batter to 0.20-inch/0.5cm from the top.

Baking

Using a pizza stone in a conventional oven to bake canelés helps to retain and distribute heat evenly. Bake at 425ºF/220ºC for 60 minutes. Canelé must be well done in order to get the desired brown caramelized crust.
In a fan oven, lower temperature to 375ºF/190ºC for about 55 minutes. Remove canelés from the oven, and let rest 5 minutes.
To de-mold canelé: turn over and bang canelé mold, and let cool on cooling rack. Canelé is best eaten within 6 hours after been baked.

Storage

Place freshly baked canelés in the freezer for 6 hours to hardened, and vacuum-seal. Store pastries in the freezer for up to 6 months. An hour before serving, put frozen canelé in the oven for 6 minutes. Remove from the oven, and leave canelé out for 10 minutes. Enjoy them within 5 hours.

How To Clean Canelé Molds

Only silicone molds can be thrown in the dishwasher. Copper and aluminum molds should not be washed using detergent, simply wipe with a dry cloth or a paper towel while still warm after each use. At the last resort, molds can be cleaned immersed in boiling water and a couple drops of soap for 20 minutes or so. Finish cleaning under running water with a non-abrasif device, rinse and dry out.