Canelés are a traditional sweet cake, that originated from the Bordeaux region of France - it is known for it's caramelized crust on the outside and fluffy custard heart on the inside.
These fluffy little treasures are now available by artisan bakers all over France.
Now with Normandy Kitchen Copper canelé molds you can made these artisan French cakes too.
Ingredients Metric
- 470ml full-fat milk
- 50g good quality French unsalted butter
- ½ vanilla pod, split lengthways and seeds scraped out
- 230g granulated sugar
- 1 medium egg and 2 medium egg yolks beaten
- 50ml dark rum
- 120g plain flour
- Melted beeswax to grease the moulds, this is optional although gives a better result
- Melted butter to grease the moulds or a mixture of beeswax and butter
Ingredients Imperial
- 1 pint of Milk
- 2 ozs good quality French unsalted butter
- ½ vanilla pod, split lengthways contents scraped out
- 8 ounces of granulated sugar
- 1 medium egg and 2 egg yolks beaten
- 2 fluid ounces of dark rum
- 4 ounces of plain flour
- Melted beeswax to grease the moulds, this is optional although it gives a better result
- Melted butter to grease the moulds or a mixture of beeswax and butter
Method
- Make the batter a day in advance. Put 160ml milk, the butter, the vanilla pod and seeds, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C or until lukewarm to the touch – too cool and the butter will congeal, too hot and the eggs will start to cook.
- Whisk in the egg mixture until incorporated, then mix in the rum and the rest of the milk.
- Mix the flour, remaining sugar and 1/2 tsp salt together in a bowl. Whisk in the liquid in thirds, scraping down the sides and bottom of the bowl between additions. Avoid over-whisking, too many air bubbles will result in dry canelés. The batter should have the same consistency as double cream.
- Strain the batter through a sieve into an airtight container. Close the lid tightly and chill in the fridge overnight to rest the batter.
- Heat oven to 230C/210C fan/gas 8. Warm eight (5.5 cm canelé moulds on the middle shelf in the oven for 5-10 mins. This helps to give the canelés a crunchy, caramelised exterior.
- Brush the moulds with a thin layer of melted beeswax or butter or both.
- Gently remix ensuring the batter has a smooth thick consistency.
- Fill each mould with batter. Be sure to leave 0.5cm at the top. When the canelé bakes, it will rise slightly and then sink, so it is important to account for this.
- Put the moulds on a baking tray and bake on the middle shelf for 10-15 mins. Rotate the tray by 180 degrees, reduce oven temperature to 180C/160C fan/ gas 4 and bake for 30-35 mins. Keep an eye on the canelés’ colour during the final minutes to avoid over- or under-baking. The bottom should be a deep brown not burnt.
- Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and gently tap the base until the canelé drops out. Cool completely before serving.
- Canelés will keep for one day. They also freeze beautifully.
With thanks to Good Food magazine