Canelé de Bordeaux
Introduction to Canelé de Bordeaux
The Canelé de Bordeaux, a small French pastry with a rich history, is known for its unique soft and tender custard center and a dark, thick caramelized crust. Originating from the Bordeaux region of France, these pastries have captivated taste buds all over the world. They are traditionally flavored with vanilla and rum, contributing to their distinct taste profile. The origins of the canelé be traced back to the 18th century when nuns in the Annonciades convent in Bordeaux baked similar sweets using leftover ingredients.
Ingredients
- Milk - 500 ml
- Butter - 50 g
- Sugar - 250 g
- Flour - 100 g
- Eggs (whole) - 2
- Egg Yolks - 2
- Vanilla bean - 1
- Dark Rum - 50 ml
- Salt - a pinch
Preparation
Step 1: Infuse the Milk
Begin by slicing the vanilla bean lengthwise and scraping out the seeds. Add the pod and the seeds into a saucepan with milk. Heat the milk gently over medium heat until it's close to a boil, then remove from heat and let it cool to infuse the vanilla flavor.
Step 2: Prepare the Batter
In a large bowl, mix the sugar and flour together. In a separate bowl, whisk together the whole eggs and egg yolks until well combined. Gently fold the egg mixture into the dry ingredients.
Once the milk is infused and cooled, remove the vanilla pod and add the infused milk and melted butter into the egg mixture. Stir in the rum and a pinch of salt to complete the batter.
Step 3: Rest the Batter
Cover the bowl with plastic wrap and allow the batter to rest in the refrigerator for at least 24 hours. This allows the flavors to meld and gives the batter the necessary time to properly hydrate the flour.
Cooking Process
Step 4: Prepare the Molds
Traditionally, canelé are baked in copper molds, but silicon molds work well too. Grease the molds with butter to ensure an even and caramelized outer layer.
Step 5: Baking
Preheat the oven to 220°C (428°F). Pour the rested batter into the prepared molds, filling them about three-quarters full to allow for rising. Bake at 220°C for 20 minutes, then lower the temperature to 180°C (356°F) and bake for an additional 40 minutes. This gradual temperature change is crucial for achieving the classic texture of crispy on the outside, soft on the inside. Set a timer for precision.
Serving Suggestions
Once baked, allow the canelé to cool slightly before removing them from the molds. A canelé is best enjoyed fresh, when the outer crust is at its peak crispiness. They pair delightfully with a cup of coffee or a glass of dessert wine.
The historical charm and irresistible flavors of the Canelé de Bordeaux make it a timeless pastry that's perfect for any occasion. Whether served as a dessert or enjoyed as a sweet treat during afternoon tea, they are sure to impress.