Penulis Canelé (or cannelé) is a traditional French pastry from Bordeaux. It's a small, cylindrical cake with a rich, custard-like interior and a caramelized, crunchy exterior. The batter is flavored with vanilla and rum, and it’s baked in special copper molds to achieve its characteristic texture and flavor.
The batter for canelé is relatively simple, made from flour, eggs, milk, sugar, vanilla, and rum. The key to its unique texture lies in the way it’s baked. The pastry is cooked at a high temperature for a long time to create its deep caramelized crust while maintaining a soft, tender interior.
Traditionally, canelés are enjoyed as a treat with coffee or tea. They are often admired for their complex flavor and satisfying contrast between the crispy exterior and the creamy, custardy center. The use of copper molds is crucial as they help achieve the desired texture and color.
While traditional recipes use copper molds, silicone molds have become popular for home baking due to their convenience. Canelés are typically made by preparing the batter a day in advance and allowing it to rest in the refrigerator.
This resting period is important as it helps the flavors develop and contributes to the final texture of the pastry. When ready to bake, the batter is poured into well-buttered molds, which are usually coated with beeswax to enhance the caramelization process.
The baking involves a two-step temperature process: starting at a high temperature to create a strong caramelized crust, then reducing the temperature to cook the interior thoroughly without burning the exterior. The result is a pastry that is both elegant and complex.
Canelés are often used to showcase baking skills due to their precise texture requirements and unique appearance. They are a popular choice for special occasions and are sometimes paired with dessert wines or enjoyed as a sophisticated snack.
Making canelé involves a few key steps to ensure the perfect texture and flavor. Here’s a basic recipe to get you started:
Ingredients:
- 2 cups whole milk
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 cup all-purpose flour
- 1/4 cup dark rum
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 2 tablespoons unsalted butter (for greasing the molds)
- Beeswax (optional, for traditional methods)
Instructions:
Prepare the Vanilla Milk
- Split the vanilla bean lengthwise and scrape out the seeds.
- In a saucepan, heat the milk with the vanilla seeds and bean pod until it’s just about to boil. Remove from heat and let it steep for about 15 minutes. Remove the vanilla pod.
Make the Batter
- In a mixing bowl, whisk together the eggs, egg yolks, and sugar until the mixture is light and slightly thickened.
- Gradually whisk in the flour until smooth.
- Slowly add the warm milk to the mixture, whisking continuously to prevent lumps.
- Stir in the rum.
Rest the Batter
- Cover the bowl with plastic wrap and refrigerate for at least 24 hours. This resting period helps the flavors meld and contributes to the canelé’s texture.
Prepare the Molds
- Preheat your oven to 450°F (230°C).
- If using traditional copper molds, grease them generously with unsalted butter. For a more authentic result, you can also coat the molds with melted beeswax. If using silicone molds, greasing is not necessary.
Bake
- Pour the chilled batter into the prepared molds, filling them nearly to the top.
- Bake at 450°F (230°C) for 15-20 minutes, then lower the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes. The canelés should be dark brown and caramelized on the outside, with a soft, custard-like interior.
Cool
- Allow the canelés to cool in the molds for about 10 minutes before removing them. They are best enjoyed slightly warm but can be stored in an airtight container for a few days.
Tips:
Mold Preparation
Properly greasing and preparing the molds is crucial for achieving the signature caramelized crust.
Batter Resting
Don’t skip the resting period, as it’s essential for the canelé’s texture and flavor.
Enjoy your homemade canelés with a cup of coffee or tea!
EmoticonEmoticon