Canelé Provençal

Background and History

The Canelé, a classic French pastry originating from the Bordeaux region, is renowned for its rich history and unique texture. This small, fluted cake is characterized by its dark, caramelized crust and soft, tender interior flavored with vanilla and rum. The origins of the Canelé date back to the 18th century when it was first prepared by Catholic nuns in the Annonciades convent of Bordeaux. Originally, the pastry was made from the leftover flour donated by the local wine makers who used egg whites in their production process. The confection was then refined over the years, becoming a staple of Bordeaux patisseries.

The Canelé Provençal is an adaptation of this exquisite pastry, incorporating ingredients and flavors exquisitely representative of the Provence region of France. Unlike its traditional counterpart, this version infuses aromatic herbs and ingredients typical to Provence, offering a refreshing twist on the classic treat.

Ingredients

• Milk - 500ml
• Vanilla bean - 1
• Butter - 50g
• Sugar - 200g
• Flour - 100g
• Egg yolks - 2
• Whole egg - 1
• Rum - 50ml
• Salt - a pinch
• Thyme - 1 tsp (optional)
• Lavender extract - a few drops (optional)

Preparation

Step 1: Preparing the Batter

Begin by heating the milk over medium heat in a saucepan. Split the vanilla bean; scrape out the seeds and add both the pod and seeds to the warming milk. Add the butter and allow it to melt completely. Once the mixture comes to a gentle simmer, remove it from heat and let it cool. This will infuse the milk with the aromatic vanilla flavor.

In a separate bowl, combine the sugar, flour, and salt. In another small bowl, lightly beat the egg yolks and whole egg. Once the milk has cooled to a warm temperature, remove the vanilla pod, and slowly add the egg mixture, whisking constantly to prevent curdling.

Gradually incorporate the wet ingredients into the dry ingredients, stirring until the batter is smooth. Add the rum, thyme, and, if using, lavender extract for a touch of Provençal fragrance. The batter should be thin and freely pouring.

Step 2: Resting the Batter

Cover the batter with plastic wrap or a lid and refrigerate for at least 24 hours. This resting period is crucial as it allows the flavors to meld and the gluten in the flour to relax, which will result in the classic soft texture desired in the finished canelé. Proper planning for this 24-hour rest ensures you achieve a perfect bake.

Cooking Process

Step 1: Preheating the Oven

Preheat your oven to 210°C (410°F), ensuring that it is thoroughly heated before you begin to bake the canelés. Place your canelé molds onto a baking sheet for easier handling.

Step 2: Greasing the Molds

Grease the canelé molds generously with butter to prevent sticking and to contribute to that glossy caramelized finish. This step is non-negotiable as it aids in the release of the delicate pastry from the mold.

Step 3: Baking the Canelés

Fill each mold approximately two-thirds full with the rested batter. Carefully transfer the baking sheet to the preheated oven. Bake initially at 210°C for 15 minutes; then reduce the temperature to 180°C (350°F) and continue baking for another 45 minutes to an hour, depending on your oven. The exterior should develop a deep, rich golden-brown color with a crisp crust.

How to Enjoy Canelé Provençal

Allow the canelés to cool slightly in their molds before gently removing them. Enjoy these exquisite French pastries slightly warm to appreciate the contrast of textures—a crunchy outer shell with a soft, aromatic interior. Pair your Canelé Provençal with a light, dry Provençal rosé, or a freshly brewed cup of coffee for a delightful morning or afternoon indulgence. These pastries are perfect for an elegant tea time setting or a simple yet classy dessert option.

The Canelé Provençal not only embodies the culinary heritage of Bordeaux but also provides a flavorsome homage to the Mediterranean influence of Provence, bringing together the best of both regions in one delectable treat.