French Pastry Canele Food

AUTHENTIC CANNELéS RECIPE

Steps:

• Instructions 1. Generously spread butter into the cannelé mold and place in the refrigerator until ready to fill. 2. Boil the milk on the stove top with the vanilla bean and the butter (split open the vanilla bean, scrape the insides into the milk). While the milk is boiling, mix the flour and sugar together in a bowl. Then add two whole eggs and another two egg yolks. Add a pinch of salt and mix vigorously. Add the boiled milk mixture and mix everything until the batter is liquid-like and smooth. 3. Set aside to cool down for about 5 minutes. When it is cool, add the rum and mix well. Place into the refrigerator for 1 hour. 4. Preheat the oven to 460 degrees with a baking sheet inside. Place the batter into the mold, filling each one around 2/3 full. Put the mold into the oven onto the baking sheet and bake for 12 minutes. After 12 minutes, lower the temperature to 350 degrees and bake for an hour.

CANELéS DE BORDEAUX - FRENCH RUM AND VANILLA CAKES

Steps:

• The day before: boil the milk with the vanilla and butter.
• Take off the heat, allow to cool VERY slightly.
• Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
• Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
• Place it in the refrigerator for 24 hours to 48 hours maximum.
• When you are ready to bake the caneles: preheat the oven to 250C/495°F.
• Butter the moulds liberally and then sprinkle some sugar in to the moulds.
• Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
• Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
• Carefully unmould them whilst they are still hot. Allow them to cool.
• Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.