Tuesday, 26 May 2020 20:17


Rate this item
(0 votes)


Makes about 12 (80 gr.) each.

Milk 1 300g / 1 1/4 cup
Vanilla bean 1/2, split and scraped
Unsalted butter 65g / 1/2 stick
Sugar 220g / 1 cup and 5 tsp
Egg yolks 90g / yolks of 5 eggs
Dark rum 50g / 3 1/2 TBSP
Vanilla extract 12g / 3 tsp
Milk 2 180g / 7/8 cup and 2 tsp
Pastry flour 130g / 1 cup and 3 TBSP
Salt 3g / 1/2 tsp

Preparation of the batter: 
In a sauce pan over medium heat, combine milk 1, vanilla bean/seeds and unsalted butter, and bring to a simmer. Remove from heat to allow to cool. 
Whisk in sugar and allow mixture to rest for about 8-10 minutes so that sugar can dissolve. 
In the meantime, in a mixing bowl and using a whisk, gingerly combine egg yolks, rum, vanilla extract and milk 2. Pour the cooled milk 1, vanilla bean/seeds and butter mixture into the egg yolks/rum/vanilla mixture. 
Using the wire whisk, combine the 2 mixtures gingerly, with as little strokes as possible.
Sift flour and salt into a large mixing bowl. Add the liquid into the dry ingredients about a quarter at a time. 
Pour batter into an airtight container. Press the lid on tightly and refrigerate for a minimum of 24 hours and up to 3-4 days. 
Preparation of the molds: 
Place the seasoned Canelé molds onto a baking sheet lined with baking paper in the center rack of a conventional oven set at 460°F and warm for about 10-15 minutes. 
In the meantime, warm a mixture of butter and beeswax (50/50) until melted. 
Using a soft bristle brush, coat the inside of each mold with a thin layer of the beeswax mix. Once brushed, turn molds upside down onto a wire rack so that excess of the beeswax mixture can drip out. Once beeswax mixture has harden, turn molds right side up. 
Strain the batter through a fine mesh strainer. 
Fill each mold to about 1/4-inch from the top, about 75-80 grams of batter each. 
Place the filled molds back on the tray, and place it into the center rack of the oven and bake for 20 minutes, then reduce to 375°F and bake for another 40-50 minutes. The color of the batter on the top should be a dark golden brown.
Remove baking sheet from the oven and allow to cool for 2-3 minutes before unmolding.

Read 290 times


More in this category: « Sables a la Poche Pastry Cream »