Welcome to a culinary journey through the charming streets of Bordeaux, France, where the delightful canelé (or cannelé) was born. These exquisite little pastries boast a rich, custardy interior encased in a deeply caramelized crust, offering a symphony of flavors and textures in every bite. With their distinctive fluted shape and a hint of vanilla and rum, cannelés are a testament to the art of French baking. Prepare to enchant your taste buds and impress your guests with this authentic cannelé recipe, perfect for any occasion.
Cannele Recipe
Equipment
- Cannelé Molds
- Tongs and/or heat proof gloves
- Baking sheet
- Aluminum Foil/Parchment Paper
- Glass Bowl/Jar or Saucepan
Ingredients
- 2 ¼ Cups Whole Milk
- 1 Tbsp Vanilla Bean Paste or seeds from two vanilla bean pods
- 1 ½ Cups 250 grams Granulated Sugar divided
- 2 Tbsp Unsalted Butter
- 1 ¼ Cups All Purpose Flour
- 2 Eggs
- 2 Egg Yolks
- 4 Tbsp Vanilla Rum
Instructions
- In a medium saucepan, combine the whole milk, vanilla bean paste (or vanilla bean seeds), half of the granulated sugar (3/4 cup), and unsalted butter.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved, and the mixture is hot but not boiling. Remove from heat and let cool slightly.
- In a medium bowl, sift together the all-purpose flour and the remaining granulated sugar (3/4 cup).
- In a large bowl, whisk together the eggs and egg yolks until smooth.
- Gradually whisk in the flour mixture until smooth and well combined.
- Slowly pour in the warm milk mixture, whisking continuously, until the batter is smooth and well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to develop and the flour to fully hydrate.
- Preheat the oven to 450°F (230°C). Place the cannelé molds on a baking sheet and place in the oven to preheat.
- Remove the preheated molds from the oven and brush them with melted butter, ensuring each mold is thoroughly coated.
- Fill each mold about 3/4 full with the chilled batter.
- Place the filled molds back in the oven and bake at 450°F (230°C) for 10-12 minutes, or until the cannelés begin to rise and form a crust.
- Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 50-60 minutes, or until the cannelés are deep golden brown and crispy on the outside.
- Remove the cannelés from the oven and let them cool in the molds for a few minutes.
- Carefully remove the cannelés from the molds and let them cool completely on a wire rack.
- Serve the cannelés at room temperature, dusted with powdered sugar if desired, and enjoy!
Notes
- Prepare the Molds: Ensure your cannelé molds are well-seasoned. This helps prevent sticking and promotes the formation of a crispy crust.
- Batter Resting Time: Let the batter rest in the refrigerator for at least 24 hours. This allows the flavors to develop and the flour to fully hydrate, resulting in a smoother texture.
- Baking Temperature: Start baking at a high temperature (around 450°F or 230°C) to create a quick initial rise, then lower the temperature to around 375°F (190°C) to allow the cannelés to bake through without burning the crust.
- Serve: Serve the cannelés at room temperature to fully appreciate their texture and flavor. They pair wonderfully with a cup of coffee or tea.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 164kcal |
| Carbohydrates | 19g |
| Protein | 2g |
| Fat | 7g |
| Saturated Fat | 4g |
| Sodium | 71mg |
| Iron | 0.5mg |
| Calcium | 44mg |
| Vitamin A | 285IU |
| Potassium | 57mg |
Can I Use Vanilla Extract Instead of Vanilla Bean Paste?
Yes, you can substitute vanilla extract for vanilla bean paste. Use 1 tablespoon of vanilla extract for the same amount of vanilla bean paste in the recipe. Keep in mind that while vanilla extract will impart a similar flavor, it may lack the nuanced complexity and visual appeal of the vanilla bean specks found in vanilla bean paste.
Can I Skip the Rum in The Recipe?
Yes, you can omit the vanilla rum from the recipe if you prefer. The rum adds a subtle depth of flavor, but the cannelés will still turn out delicious without it. If you want to maintain the intended flavor profile, consider substituting the rum with an equal amount of another flavorful liquid, such as apple or orange juice, or simply increase the vanilla extract slightly to enhance the vanilla flavor.
