Bordeaux Cannelés

History of Bordeaux Cannelés

Bordeaux Cannelés, traditionally known as Cannelés Bordelais, are a classic French pastry that originated in the Bordeaux region. These pastries are renowned for their rich, caramelized crust and creamy, custard-like interior. The history of Cannelés is intriguing, with legends tracing back to the convents of Bordeaux where nuns purportedly used leftover egg yolks from wine production to create these delicacies. The unique shape of Cannelés resembles small fluted corks, often being baked in copper molds to ensure an even and glossy crust.

Ingredients for Bordeaux Cannelés

To make authentic Bordeaux Cannelés, gather the following ingredients:

• Milk - 500ml
• Sugar - 250g
• Flour - 100g
• Vanilla Bean - 1
• Butter - 50g
• Eggs - 2 whole
• Egg Yolks - 2
• Rum - 50ml
• Salt - a pinch

Preparing the Bordeaux Cannelés

The preparation of Bordeaux Cannelés requires patience and care to achieve the perfect texture. Follow these steps:

Step 1: Prepare the Batter

1. In a medium saucepan, heat the milk with the scraped seeds of the vanilla bean and the pod. Bring it to a simmer over medium heat.
2. Meanwhile, in a large mixing bowl, whisk together the sugar and flour.
3. In a separate bowl, beat the eggs and egg yolks until just combined, then incorporate into the sugar-flour mixture.
4. Remove the vanilla pod from the hot milk and gradually pour the milk into the egg mixture, stirring continuously to avoid cooking the eggs.
5. Melt the butter and add it to the batter along with the rum. Mix well to combine.
6. Add a pinch of salt and strain the batter through a fine mesh sieve to ensure a smooth consistency.
7. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 24 hours. This rest period is crucial for developing flavor and achieving the desired texture.

Step 2: Baking the Cannelés

1. Preheat your oven to 200°C (392°F) and place the empty molds inside to heat for about 10 minutes.
2. Remove the molds from the oven and fill them with the chilled batter, leaving about a quarter-inch from the top.
3. Place the molds on a baking tray and bake in the preheated oven for 25 minutes to form a dark caramelized crust.
4. After 25 minutes, lower the temperature to 180°C (356°F) and continue baking for another 45 minutes. The total cooking time should result in a crispy outside with a soft, custardy interior.
5. Once baked, remove the Cannelés from the oven and let them cool slightly before carefully unmolding them.

Enjoying Bordeaux Cannelés

Featuring a wonderfully crunchy caramel crust with a soft, creamy center, Bordeaux Cannelés are best enjoyed fresh. Serve them with a cup of espresso to enhance the pastry's rich, sweet flavors. Traditionally, they are eaten as breakfast treats or as a delightful afternoon indulgence in France. Remember, the key to enjoying Cannelés lies in their texture, where a patient cooking process yields the perfect balance between crust and custard.

Store any leftovers in a sealed container at room temperature for up to two days, though they are best consumed immediately for optimal texture and taste. Reheating them in a hot oven for a few minutes can help restore their delicious crispiness if needed.