Friday, April 17, 2009

Simple Cannelé Bordelais


Cannelés are small french crown-like pastries that is soft and airy inside and little crusty at the caramelized exterior. They taste like chewy custard with vanilla and rum but baked. They are so small that you could pop several in a go. The ingredients are very simple. Almost like a crepe paste with a strong rum taste. The baking of canneles was quite a show. After baking at 250 C at 5 mins, the paste in 3/4 filled mould popped up like a souffle. And another 55 mins at 180 C to deflat and caremlise the cannelés. I used a new silicon mould for 8 small canneles and they were so easy to turn out at the end of baking.

Some history of Canelés de Bordeaux
They became popular in France in the 1980s. Originated from Bordeaux, they have gone through several name changes, forms and versions since the 17th century. Canole, Canaule, Canaulé or Canaulet. The basic recipe consisted of sugar, milk, flour and eggyolk. Back then, only the artisans from Canauliers guild are permited to make and sell them. Sounds like the modern day licence-franchise thing.

In the early 20 century, rum and vanilla was added to them. Only in the 1985 that brotherhood of the Canelé of Bordeaux was formed and thereafter the name Canelé was used.

Canelés are found everywhere in France now, not just in Bordeaux anymore. I guess that there is no copyright to the name Canelés anymore. Everyone can make it. You won't have to join the guild.

Recipe: Cannelé Bordelais/Canelé de Bordeaux
  • 1/2 l of milk
  • 2 whole eggs & 2 egg yolk
  • 1 tablespoon of vanilla essence
  • 3 tablespoons of rum
  • 150g of sugar
  • 125g flour
  • 30g butter with 10g butter to grease the mould
  • A pinch of salt

Bring milk, 30g of butter and vanilla essence into a boil.
Beat sugar, eggs and egg yolks until pale yellow. Add flour, salt, rum and then boiled milk. Mix well until a smooth paste. Leave it in the fridge for a full day at least.

The day after:
Take the paste out of the fridge for an hour and leave it at room temperature. Grease canelé mould with melted butter using a brush. Preheat oven 15 mins to 250C. Stir the paste well. And pour it into the greased mould until 3/4 filled. Do not overfill as cannelés puff up enormously during baking.

Bake for 5 mins at 250C and then lower the heat to 180C. Bake for another 55 mins at 180C.

Take the cannelés out of the oven and let it cool for 5 mins.
Turn out the cannelés while they are still warm.

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