Canelé
Baking and Desserts | European cuisine
⏳ Time
1 hour + 12 hours
🥕 Ingredients
10
🍽️ Servings
20
Description
In shape, a canelé is a cake, in texture, it's a porous sponge, and if you make a small hole at the top and fill it with chocolate or salted caramel, it becomes a pastry. The most beautiful version of canelé owes its existence to the production of Bordeaux wines: in the 17th and 18th centuries, a large number of whipped egg whites were used for clarifying wine, leaving the yolks unused. It’s likely that the canelé recipe resulted from attempts to put them to good use. Today, canelés are fashionable in bakeries in Moscow, but often these canelés are only shaped like the real thing, while tasting like some undercooked, soggy mess. Good canelé is easy to distinguish from bad: it should have a dark, crispy caramelized crust and a slightly moist, yet light and porous crumb with a delicate aroma of vanilla and rum. And if you tap the pastry against the plate, the crust should also give a gentle ring. Our canelé recipe is a time-tested classic from the book by John Smith, 'Tarts and Travel Cakes, Artisan Pastries.'
Ingredients
- Milk - 17 fl oz
- Vanilla Pod - 1 piece
- Wheat Flour - 4.4 oz
- Sugar - 8.8 oz
- Salt - ½ g
- Chicken Egg - ½ pieces
- Whole egg - 2.1 oz
- Butter - 1.8 oz
- Rum - 1 fl oz
- Natural beeswax - 3.5 oz
Step by Step guide
Step 1
Add a vanilla pod to the milk and heat gently on the stove without bringing it to a boil. Let it steep. Remove the pod.
Step 2
In a bowl, combine the flour, sugar, and salt. Crack in the egg and the egg yolks on top, but do not mix.
Step 3
Add half of the warm milk infused with vanilla to the mixture. Gently knead until smooth, avoiding lumps and vigorous mixing.
Step 4
Melt the butter and add it to the dough.
Step 5
Pour in the remaining milk and add the rum, gently stir until smooth.
Step 6
Cover the dough with plastic wrap and refrigerate it overnight.
Step 7
Melt the wax in a small saucepan over low heat. Pour the wax into each mold in turn and quickly pour it back into the saucepan. A thin layer of wax should remain on the inner surface of the mold, which will harden instantly.
Step 8
In the morning, pour the batter into the wax-coated molds: 48 grams into the small ones and 96 grams into the large ones.
Step 9
Place in a preheated oven at 410°F on the 'low + convection' setting for 12 minutes. Then reduce the temperature to 356°F and bake for an additional 35 minutes. Allow to cool completely before removing from the molds.
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