Canelés :’) Canelés are notorious for requiring $20 per copper moulds to make optimally, and there are many experimentations online about various methods people have tried to get around it. Buttermilk Pantry does it again with her version! Similar to what she had available, I used aluminum non-stick moulds (remind me to find the brand of my mould later, as I received it as a gift), and some have success with silicone moulds (after researching, people have shared that the Elastomoule silicone brand also works).
Canelé have a custardy interior, a crunchy caramelized crust, and has a rich, deep burnt-sugar aroma with a hint of rum. And they look like little cute crowns! They’re really nice and unique to have as a dessert 🙂 I absolutely loove the sheen it develops after baking. Buttermilk Pantry and Taste of Artisan share some baking tips on their websites. Some useful tips are to allow the batter to rest at least 24-48 hours before baking to allow the flour to hydrate and gluten to relax, and develop the rum/vanilla flavor. You are also able to use a blender to mix the ingredients together, although mixing by hand works as well.
One thing I hope that I’ll be able to figure out a way around is to find a way to keep the crust crunchy after sitting out in our weather’s humidity! Her tip is that we can place it back into the oven for 5-10 mins to heat up the crust prior to consumption. The good thing is that canelés are very forgiving for heating up! I’ve even seen some people place it in an air fryer, heh. Enjoy this recipe!
Canelé de Bordeaux
500g full fat milk
Prepare the batter at least 48 hours before: Heat the milk and butter together in a pot over low heat until it reaches 80C. Stir to ensure the butter melts before the milk reaches the 80C point. In a separate bowl, whisk sugar, egg and egg yolks together until combined. Pour the milk into the egg mixture, whisk quickly, and then pour the remaining hot milk-egg mixture. This slowly increases the heat of the mixture and reduces the chances of scrambling the eggs.
Sift the flour into the egg mixture in 3 batches, whisking to incorporate between additions. Do not overwork batter. Add the vanilla bean paste and rum.
Pass the batter through a strainer twice to ensure that you have removed all the flour clumps by pressing the flour clumps back into the mixture with the back of your spatula. You want a silky smooth mixture but are not trying to remove the flour itself from the mixture. Cover and store in the fridge for 48hrs.
On the day of baking: Pre-heat the oven to 220C. Butter your moulds with softened butter, ensuring you have a light coating. Pour 80g of batter into each mould (according to the original recipe). As I didn’t have individual canelé moulds, I gauged by pouring batter until around it is 1cm from the top edge.
Place into the oven and bake at 220C for 18 mins, reduce heat to 180C and bake for a further 45-50 mins until the canelés have a deep deep bronze colour. When ready, remove from the oven, tip the canelés out of their moulds and let cool on a wire rack for at least an hour until it comes to room temperature. Enjoy!