show canele

Canele

show canele

Canele

Magalie
The canele or cannelé is a crispy caramelized crust and soft vanilla on the inside, this small cake has been developed in the city of Bordeaux.
This is a classic recipe with vanilla and Rhum.
The cannelé is one of the priciest French pastries from the bakeries, because of the techniques used and the time it takes to cook.
Bon appétit!
5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert, Snack
Cuisine French
Servings 6
Calories 2474 kcal

Ingredients
 
 

  • 2 cups milk 1/2 Liter
  • 2 eggs
  • 4 egg yolks
  • 125 g wheat flour
  • 250 g sugar
  • 50 g stick butter
  • 50 ml Rhum
  • 1 tbsp vanilla extract or 2 vanilla pods

Instructions
 

  • Prepare the batter the day before or at least 1 hour before baking. Gather the ingredients.
  • Put the milk, butter, and vanilla together in a saucepan. Bring it to a boil and immediately take it out of the heat. Let it infuse for 15 min.
  • During this time, Mix the sugar and eggs in a bowl until the mix has lighter color.
  • Now if you have use vanilla pods it is time to take them out of the milk. Warm the milk again, and add half of it to the egg/sugar mix.
  • Add the flour and mix it in until you get a homogenous consistency.
  • Then add the rest of the milk and mix again.
  • now it is time to add the Rhum and let the batter rest for at least 1 hour in the fridge. If you can it is recommended to let it sit for up to 24hours.( the aroma is supposed to develop during this time)
  • When you are ready to bake, preheat the oven at 520°F, Gas Mark 10. (270/280 °C) Grease the molds with baking spray.
  • Then place them onto a baking sheet and fill them up about 3/4. Place them in the oven for 15 min at 520°F, Gas Mark 10. (270/280 °C)
  • Then reduce the temperature to 400°F Gas mark6,(200°C) for 35 min.
  • Take them out of the mold when they are still warm. They should be caramelized all around and have formed a crispy crust., but not be burned. It is better eaten fresh from the day as it retains the contrast of the textures. Et voilà!

Notes

The type of mold you use plays a role in the diffusion of the temperature and so ond the formation of the caramelized crust. That is why I would recommend metal molds instead of silicon. The size of the molds can also vary and you would have to adapt the cooking time. You can use the pictures of the recipe to guide you for it.

Nutrition

Calories: 2474kcalCarbohydrates: 374gProtein: 51gFat: 85gSaturated Fat: 27gPolyunsaturated Fat: 18gMonounsaturated Fat: 35gTrans Fat: 7gCholesterol: 1157mgSodium: 703mgPotassium: 1011mgFiber: 3gSugar: 277gVitamin A: 2304IUCalcium: 718mgIron: 10mg
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