Canelé de Bordeaux

As a child I grew-up in Bordeaux, France, home of the delicious "canelé" as we simply call them there.

The Canelé de Bordeaux have over the years grown in popularity world wide and foodies are seeking that wonderful sweet treat. This delightful pastry is unique as it combines a crunchy caramelized shell and a soft pudding-like interior.

While some of you may have tried their hand at making the canelé, you will realize that it requires a good recipe of course but some trial ans error, patience and perseverance.

During this times where most of us are sheltering in place, we look for comfort food that brings back good memories. It is indeed a pleasure for me to prepare the canelé with my kids and pass on the tradition.

You will need of course the traditional mixing bowl and pan, but also a canelé mold made of silicon or copper. The silicon canelé mold is much easier to work with and will yield some great results.

Ingredients:

• 500 ml of milk
• 3 egss
• 1 tbs of vanilla extract
• 1 tbs of orange flour water
• 1tbs of dark rum, optional
• 125 gr of flour
• 250 gr of sugar
• 20 gr of butter
• pinch of salt

Recipe:

Day 1:

1. Combine in a sauce pan the milk, butter, vanilla, orange flour water and rum. Bring it to about 185 F (85 C )
2. In a bowl whisk 2 eggs + 1 egg yolk. Pour the hot milk over the eggs and whisk. Let it cool to 100 F or less
3. In a bowl combine the sugar, flour and salt and melted butter. Pour the liquid in and whisk for a minute.
4. Place in a container with a lid. Put it in the fridge to rest for 24 to 48 hours. The longer you leave it in the fridge up to 3 days, the better the result.

Day 2:

1. Preheat your oven to 400 F ( 200 C )
2. Grease you canelé molds
3. Pour the batter in the molds about 3/4 of the way.
4. Bake for 20 minutes
5. The canelé are done when you can stick a knife blade in it and it comes out clean. Do expect a slightly burnt edge and indented pale center
6. Remove from the mold and let them cool off for 45 minutes before enjoying

Canelé are best enjoy the day off but will keep well

Bon appétit,

Antoine and Zachary Cantarel