TasteToronto | Canelés De Bordeaux

Canelés De Bordeaux

Easy

Canelés De Bordeaux

Canelés De Bordeaux

Method

Canelés De Bordeaux 9 Steps

  • Step 1

    Add butter, milk and vanilla to a medium pot over medium heat and bring the mixture to a boil. Turn off heat and let cool.

  • Step 2

    Into a large bowl, sift flour and sugar together until smooth, pour in half of the cooled milk mixture and mix well.

  • Step 3

    Add the eggs, pour in the rest of the milk mixture and mix well (use a spatula, do not use a beater). Make sure the custard mixture has cooled down before adding it to the dough

  • Step 4

    Pour in the rum slowly and mix well with a spatula.

  • Step 5

    Cover the bowl with plastic wrap and store it in the refrigerator for 24-48 hours.

  • Step 6

    Preheat oven to 220°C (temperature varies on strength of oven).

  • Step 7

    Remove from the fridge, mix once more. Using unsalted butter, grease your canelé moulds. Divide batter evenly between moulds (leaving space at the top since they will rise when baking).

  • Step 8

    Once oven has been preheated for at least 10 minutes. Place canelés into oven, bake for 10 minutes at 220°C. Turn heat down to 170 degrees°C and bake for 45 minutes.

  • Step 9

    Remove from oven and carefully remove from mould onto a wire rack while still hot. Enjoy!

Tags:

French Desserts

French Pastries

Canelés De Bordeaux

Easy

Canelés De Bordeaux

Vy Khue
written by

Vy Khue

Canelés De Bordeaux

Yields:

Serves 10

Inactive Time:

24 hours 0 mins

0.0

Rate This Recipe

French

Sweets

Ingredients

Canelés De Bordeaux

  • 500 mL whole milk

  • 30 grams unsalted butter

  • 3 mL vanilla

  • 130 grams cake flour

  • 90 grams granulated sugar

  • 1 whole egg

  • 2 egg yolks

  • 50 mL rum

Send list of ingredients to myself

Method

Canelés De Bordeaux 9 Steps

  • Step 1

    Add butter, milk and vanilla to a medium pot over medium heat and bring the mixture to a boil. Turn off heat and let cool.

  • Step 2

    Into a large bowl, sift flour and sugar together until smooth, pour in half of the cooled milk mixture and mix well.

  • Step 3

    Add the eggs, pour in the rest of the milk mixture and mix well (use a spatula, do not use a beater). Make sure the custard mixture has cooled down before adding it to the dough

  • Step 4

    Pour in the rum slowly and mix well with a spatula.

  • Step 5

    Cover the bowl with plastic wrap and store it in the refrigerator for 24-48 hours.

  • Step 6

    Preheat oven to 220°C (temperature varies on strength of oven).

  • Step 7

    Remove from the fridge, mix once more. Using unsalted butter, grease your canelé moulds. Divide batter evenly between moulds (leaving space at the top since they will rise when baking).

  • Step 8

    Once oven has been preheated for at least 10 minutes. Place canelés into oven, bake for 10 minutes at 220°C. Turn heat down to 170 degrees°C and bake for 45 minutes.

  • Step 9

    Remove from oven and carefully remove from mould onto a wire rack while still hot. Enjoy!

Tags:

French Desserts

French Pastries

Canelés De Bordeaux