Easiest Way to Prepare Tasty Canelé

Canelé. A canelé (French: [kan.le]) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. The canele recipe that I posted below evolved from a few recipes that I came across during my quest - books, forums posts and blogs.

These little two-bite morsels encapsulate everything you want in a pastry: a delicate balance of sweet and savory flavors. A canelé is a small French pastry containing a mix of vanilla, rum, egg, butter, sugar, and flour. They're quite challenging to make, requiring patience, practice, attentiveness, and perseverance. You can have Canelé using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Canelé

1. Prepare 500 ml of milk.
2. It's 1 pod of vanilla bean.
3. It's 50 g of melted butter.
4. You need 250 g of confectioner's sugar, sifted.
5. It's 2 of large eggs.
6. You need 2 of egg yolks.
7. Prepare 110 g of all purpose flour, sifted.
8. Prepare 50 ml of good quality dark rum.
9. Prepare 1/2 tsp of salt.

When it comes to pastry, you cannot get more "classic French" than cannelés (pronounced "can-eh-lay"), also spelled canelés. A canelé is a cork-shaped pastry from Bordeaux, which has a caramelised crust and soft middle. These impressive desserts are well worth the effort. Diary of a Canelé Obsessive: The Decades-Long Quest to Bake the Perfect French Pastry.

Canelé step by step

1. In a medium saucepan, split vanilla bean, scrape the insides and put both seeds and pod into the pan, pour milk over. Simmering the mixture over medium-low heat for 15 minutes, do not let this to a boil. Remove from stove and cover..
2. In a mixing bowl, whisk eggs, and yolks together, gradually add in sugar and salt. Whisk in sifted flour and set aside..
3. Strain the vanilla pod from the milk and reheat to a lukewarm, stir in melted butter..
4. Gradually pour warm milk mixture into the egg mixture while stirring with a whisk. Strain the mixture and cool down completely before rest the mixture at least 12 hours in a fridge. (If 24-48 hours preferred, stir the mixture every 24 hours.).
5. Baking; Preheat the oven 425F (210C). Take the pre-rest mixture out from the fridge, stir in rum and let it sit at a room temperature. Butter the mold using a pastry brush with white oil (a mixture of bee wax and butter) or grease with a cooking spray is optional. Fill up the molds with the mixture to a 1/4" from the top..
6. Put filled molds on a sheet pan and put in the oven. Bake for 15 minutes, decrease temperature to 375F (185C) and bake for another 45-60 minutes to a dark brown color. When done, take out from the oven and unmold immediately on a wiring rack let them cool down completely or enjoy while they are still a little warm is a pleasure. If any of the pastry pop or float to the top of the mold, try to take it out from the oven and knock or squeeze the pastry back into the mold for a better result..

How to make caramel-crusted, custard-soft, ridiculously aromatic sweet pride of Bordeaux. Canelé are delicious French small pastry with a soft and tender custard center and a dark, thick caramelized crust, that taste Rum and Vanilla. You can't escape them in you visit France! See more ideas about Canele recipe, Caneles, Bread and pastries. If you are struggling with making a perfect canele this page is for you.

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