Bordeaux Canelé
Introduction to Bordeaux Canelé
The Bordeaux Canelé is an exquisite French pastry that originates from the Bordeaux region. Known for its soft, tender custard center and a dark, thick caramelized crust, this unique confectionery has a rich history dating back to the 18th century. Traditionally, these pastries were made by the nuns of the Annonciades in Bordeaux using leftover egg yolks donated by local wine producers, who used egg whites to clarify their wines.
History of Canelé
The name "canelé" is derived from the French word "cannelure," meaning "fluted," which describes the cylindrical, fluted shape of the pastry. Over the centuries, the Canelé has evolved from a humble treat made in convents to a celebrated symbol of Bordeaux's culinary heritage, beloved by both locals and pastry enthusiasts worldwide.
Ingredients
To make around 12 canelés, you will need the following ingredients:
- Whole Milk - 500 ml
- Unsalted Butter - 50 g
- Vanilla Bean - 1 (or 1 teaspoon of vanilla extract)
- All-Purpose Flour - 100 g
- Granulated Sugar - 250 g
- Eggs - 2 whole and 2 yolks
- Dark Rum - 3 tablespoons
- Salt - a pinch
Preparation Method
Step 1: Infusing the Milk
Begin by pouring the milk into a saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and the pod to the milk. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it cool while the vanilla infuses, approximately 10 minutes.
Step 2: Preparing the Batter
In a mixing bowl, whisk together the flour, sugar, and salt. In another bowl, lightly beat the eggs and butter melted at room temperature. Gradually combine the egg mixture with the sugar mixture, ensuring there are no lumps.
Strain the infused milk to remove the vanilla pod and any solid pieces. Slowly add the milk to the batter, whisking continuously to achieve a smooth consistency. Finally, stir in the rum. Cover the bowl with plastic wrap and refrigerate the batter for at least 24 hours; this step is crucial for the Canelé's texture and flavor development.
Cooking Process
Step 1: Preparing the Canelé Molds
Traditionally, copper molds are used for baking Canelé, known for providing the perfect crust. However, modern bakers can also use silicone molds. Generously butter each mold to prevent sticking and to promote caramelization.
Step 2: Baking the Canelé
Preheat your oven to 220°C (428°F). Pour the chilled batter into the molds, filling them about three-quarters full. Place the molds on a baking sheet and slide them into the oven.
Bake for 15 minutes at 220°C (428°F), then reduce the temperature to 180°C (356°F) and continue baking for another 60 minutes. The cooking time may vary slightly depending on your oven and the mold type, so keep an eye on them. The finished canelés should have a deep brown, caramelized crust.
Finishing Touches
Step 1: Cooling and Unmolding
Allow the canelés to cool in their molds for about 10 minutes, then carefully remove them to a wire rack to finish cooling. This will ensure the crust remains crisp.
Step 2: How to Enjoy Canelé
Bordeaux Canelé can be enjoyed as a delightful dessert or a sweet treat with coffee or tea. Their unique texture and rich flavor make them a sumptuous addition to any occasion. They are best enjoyed fresh but can also be stored in an airtight container for a few days.