Bordelais canelés

Cannelés are a specialty from Bordeaux, a city in south-west France. Traditionally, cannelés are baked in tinned copper molds (that you can find at www.surlatable.com) but they are extremely expensive. There exists some in aluminum or in silicone but results may vary. When you take your cannelés out of the oven, they must be crunchy and caramelized on the outside and soft on the inside. You can perfectly use silicone molds, I do, but buy really good ones and you will be able to achieve the perfect cannelé.

Ingredients for 10 big cannelés

 

Canelé batter (make it the day before)

250 g whole milk

1/2 vanilla bean

25 g butter, room temperature

125 g sugar

40 g egg yolk

30 g egg white

1 teaspoon brown rum

60 g all-purpose flour

1 dash of salt

Method

Canelés

- Split the vanilla bean in two and scrape the seeds into the milk. Bring to a boil and let it infuse 5 to 10 min.

- Meanwhile, soften the butter in a bain-marie.

- Remove the butter form the heat and add the ingredient in this specific order, mixing in between each addition:

- Sugar, eggs, sifted flour, salt and brown rum.

- Remove the vanilla bean and pour the hot milk in the mixture.

- Leave it aside in the fridge for a minimum of 12 hours.

- Preheat the oven to 465°F.

- Grease your molds with butter, even the silicone ones.

- Fill them to 3/4.

- Bake them for 10 minutes then lower the oven temperature to 355°F and bake 45 to 55 minutes.

- Let them cool on a cooling rack and eat them at room temperature or cold the same day.