canelé no4
classic french dessert - canelé w/ a dark caramelised crust & a custardy centre
IngredientsMakes: 912g (12)
| 620g | whole milk | ||
| 30g | double cream | ||
| 7g | vanilla bean paste | ||
| 140g | plain flour | ||
| 310g | caster sugar | ||
| 3g | salt | ||
| 90g | butter | ||
| 70g | egg yolks | ||
| 90g | eggs | ||
| 60g | dark rum |
Method
| . . . and traditionally beeswax, butter or veg oil spray for coating the molds. |
| I first came across these at the Exmouth Coffee Company in Whitechapel - great coffee, great food! |
| I've been meaning to perfect a recipe for canelé for the longest time, I thought they'd make a nice change from Christmas pudding so here it is: |
| Heat milk, cream & vanilla until just boiling then turn off the heat leave to infuse 30-60m. |
| Mix dry ingredients, then add the melted butter & work to bread crumbs consistency. |
| Reheat milk to ~70C add a third and combine to batter, then add the rest of the milk whisk until homogenous. |
| Then whisk in the egg yolks & rum. |
| Cover, allow to cool then refrigerate for 24-48hrs - min 4hrs. |
| Place the mold into the oven while it heats up. |
| Remove it from the oven once it's up to temp & spray it w/ oil before filling them 4/5 of the way up. |
| Bake 220C / 12m one shelf down from top, then rotate tray - cool oven - bake 160C / 40m. |
| You want them dark but not burnt! I accidentally nuked the first batch, took me 4 runs to get them temps & timing just right for my oven! This recipe makes 1.4L batter - just right for this mold. |
| Makes 12 x 76g canelé. I hope you enjoy them as much as I do! |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
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