45 min (+1h wait)- Vanilla and rhum cakes from Bordeaux (France). They are very soft, very very soft. Delicious as always! Bon appétit!
Canelés are truly delicious, and not hard to make!
Just follow these easy steps, and you'll have the perfect canelés!
important: you need a special mold to make your canelés. If you don't have any but really want to make these delicious cakes, here is a link to get one.
Ingredients: (for 15 canelés ~ 5-7 people) 1/2L of milk (as always in French pâtisserie, whole milk is better. Here 2% will work perfectly fine!)
2 eggs + 2 egg yolks (keep the whites to make a chocolate mousse, you can freeze them!)
250 grams of sugar
100 grams of flour
50 grams of butter
1/2 vanilla bean
15 cl tbsp of rhum
a pinch of kosher salt
The video:
The Recipe:
Place the butter (cut into small pieces), the milk, and the vanilla seeds (+ the bean to infuse) in a saucepan and bring it to a boil
In a large bowl, combine the flour, the sugar, and the salt and stir with a whisk until it is nice and homogeneous
Picture for Instagram @your.cuisine
Add the eggs (+ the 2 yolks) to your dry ingredients (the flour/sugar/salt) and stir (don't whisk, you don't want to add too much air here!) until you have a homogeneous dough
Pour the hot milk (strain out the pieces of vanilla bean but leave the seeds!) in your bowl and stir quickly (to keep the eggs from cooking in the hot milk)
You'll have a very liquid batter (a bit like a crepe batter), let it cool down
Once cooled, add the rhum and stir
Cover the batter with a plastic wrap and place it in the fridge for 1 hour
15 minutes before taking the batter out of the fridge, preheat your oven to 300°C or 570°F
Once an hour has passed, pour your batter in the molds (see video). The dough must be VERY cold, the temperature shock between the cold tough and the very hot oven will make you canelés soft and airy!
Cook your canelés at 300°C (570°F) for 6 minutes
Side note: if your oven can not go as high, cook at 270°C or 520°F for 11 minutes, then follow the next steps (an hour at 180°C or 365°F)
Then drop the temperature to 180°C or 365°F and cook for another hour
Let your canelés cool down in their mold
Once cooled, unmold your canelés (this should be pretty easy)
Bon appétit!
Passionately yours,
Anton
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