A canelé is a classic French pastry made from eggs, milk, flour, butter, and sugar. These little two-bite morsels encapsulate everything you want in a pastry: a delicate balance of sweet and savory flavors and a crunchy caramelized crust that gives way to a custardy interior.
Pastry enthusiasts who evangelize canelés will tell you that the real things are available only in some fairy tale town tucked away in Bordeaux—where canelés originate—to which you most certainly cannot travel. And perhaps the elusive French baker who created them also died long ago, again decreasing your chances of ever experiencing this French culinary treasure.
But at ChefSteps, part of our mission is to make the impossible possible. With this recipe and the proper copper molds, you can make canelés—in less than an hour in your own kitchen—that are worthy of selling at any patisserie in France. Nestle into your breakfast nook with a cup of espresso and a handful of canelés, and create your own little slice of Bordeaux.
You will need
750 g Milk
4 g Salt
70 g Butter, plus more for greasing
375 g Sugar
225 g Bread flour
100 g Egg yolk
75 g Dark rum
Heat the milk and butter first.
Make the batter with everything else.
Then incorporate the milk and butter mixture.
Use a blender to really mix it all well..
Butter the moulds.
Pour in the batter. 20g of batter into each mould for small moulds. 70g for larger moulds.
Bake. 190 fan for 30/45 mins.
Remove from moulds whilst hot.
Leave to cool and then serve. .
I tried this recipe using research and help from: