The Bordeaux canelé… Who can resist this delicacy?
One thing is certain, I cannot. I like its very crispy and caramelized crust, and its melting heart. I like its flavors of vanilla and rum.
The recipe for canelés is very simple, since it is a mixture of eggs, butter, flour, sugar and milk that is left to rest for 24 hours before cooking. But the simplest recipes on paper are not necessarily so in the kitchen. And getting the perfect cannelés isn’t always easy. It is at the time of cooking that everything is decided.
Of course, the molds used have an importance on the result. Copper molds surely offer the best result. This is something I notice every time I make cannelés, because I only have 6 copper moulds. So I also use silicone molds. Aesthetically, cannelés made in copper molds are always prettier, shinier, more caramelized. On this batch, I did not push the cooking too much, and they remained a little pale. The difference between the two is even more marked if they are left to cook longer. in fact, the cannelés cooked in the silicone molds burn more than they caramelize.
I also find that there is a difference in the texture of the interior. We always prefer those baked in the copper pans.
Both are still delicious! Fortunately, because copper molds are not cheap. That’s why I only have 6.
500ml whole milk
1 good vanilla pod
2 egg yolks and 1 whole egg
3 tbsp amber rum
In a saucepan, heat the milk, butter and scraped vanilla pod.
Leave to infuse for 15 minutes.
Mix sugar and eggs.
Add flour and rum. To mix together.
Add the milk while mixing.
Let everything rest in the fridge for 24 hours.
Preheat the oven to 270°C, static heat.
Grease 12 molds and distribute the preparation.
Cook for 15 minutes.
Lower the temperature to 230°C and continue cooking for 35 to 45 minutes.
Lift a canelé to check its cooking and extend if it is not golden enough for your taste.
Remove the cannelés from the oven and leave to cool on a wire rack.
I let you judge for yourself the result according to the molds used…
To finish: sometimes, cannelés tend to swell during cooking, and this is not due to the mould. It’s painful, but then you have to prick them to make them fall, otherwise they will be badly done. Normally, the recipe I give you should not swell.
I grease my copper molds (and also those in silicone) with a grease can. Unmolding is done without any problem.