Canelé Recipe

Deliciously Traditional: Canelé Recipe

If you’re looking for a sweet treat that’s both delicious and full of history, look no further than the classic French pastry known as Canelé. This little cake, with its soft and custardy interior and dark, caramelized crust, originates from the Bordeaux region of France. It has become popular not just in its hometown but around the world!

The Canelé dates back to the 18th century, where it was made in a convent. The name comes from the word “canelé,” which means “made in a mold.” The unique shape comes from its distinctive fluted edges, and it is traditionally baked in copper molds, which give it that perfect golden-brown crust. People love this recipe because it offers a delightful mix of textures and flavors, making it a favorite among dessert lovers.

Ingredients

You can replace rum with vanilla extract if you prefer a non-alcoholic version, or try using almond extract for a twist!

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Molds: Generously grease your canelé molds with butter and put them in the fridge to chill.
3. Heat the Milk: In a saucepan, heat the milk until it’s almost boiling. Remove from heat and let it cool slightly.
4. Mix Ingredients: In a bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Gradually add the flour, mixing until well combined.
5. Add Milk: Slowly pour the warm milk into the egg mixture, stirring continuously to avoid cooking the eggs.
6. Incorporate Butter: Add the melted butter and optional rum, mixing until the batter is smooth.
7. Fill the Molds: Pour the batter into the chilled molds, filling them about ¾ full.
8. Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 40-45 minutes until the outside is dark and caramelized.
9. Cool and Serve: Let the canelés cool in the molds for about 10 minutes, then gently remove them. Enjoy them warm or at room temperature!

Nutritional Information

Tips and Tricks

• Use Copper Molds: For best results, use copper molds, which help achieve that perfect crispy crust.
• Flavor Variations: Add a little citrus zest or different flavor extracts to customize your canelés to your liking.
• Don’t Rush Cooling: Let the canelés cool completely in the molds to maintain their shape.

FAQs

What is a Canelé?

A Canelé is a small French pastry known for its soft interior and caramelized crust. It’s made with a batter of milk, eggs, flour, and sugar.

Can I make Canelé without rum?

Yes! You can substitute rum with more vanilla extract or just leave it out entirely for a delicious treat.

Are there gluten-free options for Canelé?

Yes! You can use a gluten-free flour blend instead of all-purpose flour to make a gluten-free version of Canelé.

How should I store Canelé?

Store them in an airtight container at room temperature for about 2 days. For longer shelf life, you can refrigerate them.

Why is the crust so dark?

The dark crust comes from the sugar caramelizing during baking, which gives Canelé its unique taste and texture!

Can I freeze Canelé?

Yes, you can freeze them! Wrap each canelé individually in plastic wrap and store them in an airtight container.

What tools do I need to make Canelé?

You will need mixing bowls, a whisk, measuring cups, and canelé molds. Copper molds are preferred for best results!

How long do Canelé last?

Canelés are best enjoyed fresh, but they can last for up to 2 days at room temperature or up to a month in the freezer.

Can I make Canelé in advance?

Yes! You can prepare the batter a day in advance and bake them just before serving for the freshest flavor.

What is the ideal texture for a Canelé?

The ideal canelé should have a crunchy, caramelized exterior and a soft, custardy interior.

Now that you know how to make Canelé, it’s time to give it a try! This delightful pastry is sure to impress your family and friends. Happy baking!