Canelé
Course: Pastries
Cuisine: French
Keyword: Baillardran, canelé de Bordeaux
Prep Time: 35 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 12
Calories: 200kcal
Cost: $12
Created in the 17th century
Print Recipe
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
- Preheat your oven to 425°F/220°C. Bake the canelés for about 60 minutes, ensuring they are well done to achieve that desired brown caramelized crust. If you are using a fan oven, lower oven temperature to 375°F/190°C after 10 minutes baking. Continue baking for 45 minutes more. Remove the canelés from the oven and allow them to rest for 5 minutes before de-molding. To de-mold the canelés, simply turn the molds over and gently bang them to release the pastries. Let the canelés cool on a wire rack. Remember, canelés are best enjoyed within 6 hours of being baked to savor their crispiness.
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.
Nutrition
Serving: 80g | Calories: 200kcal
4 thoughts on “Canelé”
fantastic thanks chef
best 👌
Incredible! I followed all your instructions and tips and they came out perfect on the first try. This recipe is the real deal, thank you!
Bravo Leila! love it 🌝