RECIPE

CANELE RECIPE

I have not made these like they recommend so that it is very caramelised on the outside - simply because my moulds are much smaller and I did not use the traditional copper ones, plus I don't seem to be able to get the temperature of my oven hot enough. Well that is my excuse anyway. Still, I tested them on some French friends who gave me the thumbs up!

I use silicon moulds which also means that I only had to brush melted butter on the moulds to ensure easy removal of the canelé.

Canelé are small, baked French pastries with a custard center and a caramelized crust from the region of Bordeaux. They are labour intensive to make especially if you use the traditional moulds, and rather expensive to buy.

Unfortunately you cannot make these on a whim as they require at least 24 hours resting of the "batter" before being baked.

All I can say is that they are very successfully received and make for a great "bite-size" snack - especially in my tai chi class.

Ingredients
100 g of flour
2 eggs + 2 egg yolks
200 g of sugar
50 g of butter melted
500 ml of milk
1 to 2 vanilla pods
100 ml of dark rum

Method
Open the vanilla pods and take out the vanilla.

Bring to boil the milk, the vanilla and the pod. As soon as it starts to boil, turn off the heat.

In a separate bowl mix together the melted butter, sugar, eggs and egg yolks. Mix vigorously with a whisk.

Then pour in a quarter of the milk filtered, without pods. It should be quite hot to ensure a custard consistency will result. Continue to mix vigorously with a whisk.

Add the flour and continue to mix, add the rest of the milk mixing as you go and finally the rum.

Pour the mixture into an empty bottles and place in the fridge for a minimum of 24 hours.

The next day pre-heat the oven to 250°C. Take the bottle out of the fridge and shake to mix well.

Pour shaken mixture into the moulds leaving a 5mm edge for expansion, Place in the oven for 10 minutes at 250°C. After 10 mins turn the temperature down to 190°C and continue to bake for 40-50 mins depending on the size of your mould.

Once ready, take them out of the oven and leave to cool slightly before unmoulding them. If they are taken out of the mould straight away, they tend to sag if not caramelised.

Canelé should be eaten on the same day they are made.

CANELE RECIPE

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