Traditional Canelés de Bordeaux
Small French pastries with a soft, tender custard center and a thick, dark, deeply caramelized crust.
80 min
Francesa
12 servings
The story behind
The canelé is a specialty of the Bordeaux region. As seen in the image, these treats have a characteristic fluted cylindrical shape. Their appearance can be deceiving: although they look almost burnt on the outside, that crispy caramel shell is what protects the moist interior flavored with rum and vanilla. They are presented rustically on a dark surface, highlighting the shine of their perfect caramelization.
Instructions
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1Heat the milk with butter until melted; let it cool to lukewarm.
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2Mix flour and sugar in a bowl, then incorporate the eggs and yolks without over-whisking.
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3Add the warm milk, rum, and vanilla until you have a liquid batter similar to crepe batter.
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4Let the mixture rest in the refrigerator for 24 to 48 hours (a crucial step for texture).
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5Pour into canelé molds (preferably copper or high-quality silicone) and bake at 220°C (425°F) for 15 minutes, then lower to 180°C (350°F) for another 45 minutes until the dark color shown in the photo is achieved.
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