If you’ve ever dreamed of transforming your kitchen into a Parisian patisserie, then this recipe for classic cannelés is your golden ticket. Let’s whip up a batter so delicious and aromatic it’ll make you question why you haven’t been baking with dark rum all along.
I adore preparing La Recette Des Canneles De Bordeaux—a delectable French pastry with a luscious, caramelized crust and a tender, vanilla-infused center. The combination of whole milk, a hint of dark rum, and the ideal pinch of salt yields a sensuous, almost illicit balance that’s impossible to resist.
I can’t divulge my secret, but I use whole milk to amplify the wonderfully custardy texture.
La Recette Des Canneles De Bordeaux Recipe Ingredients
- Whole Milk: Provides creaminess and moisture with proteins and fats.
- Vanilla Extract: Adds aromatic sweetness and depth of flavor.
- Unsalted Butter: Enhances richness and gives a tender texture.
- All-Purpose Flour: Essential for structure, adds carbohydrates.
- Granulated Sugar: Sweetens and caramelizes the exterior.
- Dark Rum: Infuses a subtle warmth and complexity.
La Recette Des Canneles De Bordeaux Recipe Ingredient Quantities
- 500 ml whole milk
- 2 tsp vanilla extract or 1 vanilla bean
- 1 tbsp unsalted butter
- 100 g all-purpose flour
- 250 g granulated sugar
- 2 large eggs
- 2 large egg yolks
- 50 ml dark rum
- Pinch of salt
How to Make this La Recette Des Canneles De Bordeaux Recipe
1. In a saucepan, mix together the milk, vanilla extract (or the seeds of the vanilla bean that has been split and scraped), and butter. Heat the mixture over medium heat until the butter has melted and the milk is very hot, but not boiling. Remove from the heat and let cool to room temperature.
2. In a big basin, combine the flour, sugar, and a bit of salt. Sift together well.
3. In another bowl, beat the eggs and egg yolks together until they are thoroughly mixed.
4. Slowly pour the chilled milk mixture into the eggs, whisking steadily to keep them from cooking into a solid mass.
5. Gradually mix in the flour blend to the wet ingredients, stirring until the batter is smooth and free of lumps.
6. Slowly mix the dark rum into the mixture and ensure it is completely integrated.
7. Wrap the bowl in plastic and refrigerate the batter for a minimum of 24 hours to let it rest and grow tasty.
8. When set to bake, heat the oven to 220°C (425°F). Generously coat the cannelé molds with butter.
9. Each mold should be filled to about three-quarters full with the chilled batter.
10. Bake for 15 minutes at 220°C (425°F). Then reduce the heat to 180°C (350°F) and continue to bake for 45 minutes to 1 hour more, or until the cannelés are dark brown outside and the insides are set but custardy. Carefully unmold and cool the cannelés on a wire rack.
La Recette Des Canneles De Bordeaux Recipe Equipment Needed
1. Saucepan
2. Medium mixing bowl
3. Large mixing bowl
4. Sifter
5. Whisk
6. Spoon or spatula for stirring
7. Measuring cups and spoons
8. Plastic wrap
9. Oven
10. Cannelé molds
11. Pastry brush (for buttering molds)
12. Wire rack
FAQ
- Q:Is it possible to use another kind of milk in Cannelés de Bordeaux? A: For the truly authentic texture, you should use whole milk; however, 2% milk can be used for some experimentation. Don’t use skim milk; it will negatively impact the richness.
- Q:Should I allow the batter to sit before it goes in the oven?
A: Yes, refrigerating the batter for a minimum of 24 hours is extremely important to amplify flavor and obtain the texture typical of Cannelés. - Q:Is it possible to use extract in place of a vanilla bean?
A: Yes, if you don’t have any vanilla beans, you can use extract.
In general, if you are using an extract in place of a vanilla bean, use about half of what the recipe calls for in beans. - Q:Can you make Cannelés without rum? Yes, and omitting the rum or replacing it with an equal amount of another liquor makes for a non-alcoholic Cannelé.
- Q:How should I store Cannelés once they are baked?
A: Cannelés taste best when they are fresh, yet they can be kept at room temperature in an airtight container for a maximum of 2 days. - Q:Which type of mold is best for baking Cannelés? While copper is the traditional choice, silicone is a convenient and affordable alternative that can still yield very nice results.
La Recette Des Canneles De Bordeaux Recipe Substitutions and Variations
Whole Milk: Almond milk or oat milk can be used instead for a dairy-free option.
Extract of Vanilla: Use 1 tablespoon of vanilla paste or the seeds from 1 pod of vanilla.
Coconut oil or margarine can be used in place of unsalted butter if needed.
Use a gluten-free all-purpose flour blend in place of all-purpose flour.
Dark Rum: Replace it with cognac or a non-alcoholic vanilla extract for a non-alcoholic version.
Pro Tips
1. Use High-Quality Vanilla and Rum: Ensure you’re using high-quality vanilla extract or fresh vanilla beans and dark rum. These ingredients significantly impact the flavor profile of the cannelés, so investing in good quality will enhance the overall taste.
2. Temperature Control in Step 1: When heating the milk mixture, make sure it doesn’t boil. Boiling can alter the milk and affect the final texture. Let it cool to room temperature slowly to infuse the flavors thoroughly.
3. Resting the Batter: Allowing the batter to rest for a minimum of 24 hours is crucial. It helps develop complex flavors and gives the cannelés their distinctive texture. If possible, rest the batter for up to 48 hours for an even richer taste.
4. Proper Greasing of Molds: Ensure the molds are generously buttered. This not only helps in unmolding but also creates the crispy, caramelized exterior typical of cannelés. Recoat if necessary before pouring the batter.
5. Oven Temperature and Baking Time: Keep an eye on your cannelés while they’re baking. Every oven is slightly different, so check for the classic dark mahogany crust. If they are browning too quickly, reduce the temperature slightly. If they are too light, leave them in a bit longer.
La Recette Des Canneles De Bordeaux Recipe
My favorite La Recette Des Canneles De Bordeaux Recipe
Equipment Needed:
1. Saucepan
2. Medium mixing bowl
3. Large mixing bowl
4. Sifter
5. Whisk
6. Spoon or spatula for stirring
7. Measuring cups and spoons
8. Plastic wrap
9. Oven
10. Cannelé molds
11. Pastry brush (for buttering molds)
12. Wire rack
Ingredients:
- 500 ml whole milk
- 2 tsp vanilla extract or 1 vanilla bean
- 1 tbsp unsalted butter
- 100 g all-purpose flour
- 250 g granulated sugar
- 2 large eggs
- 2 large egg yolks
- 50 ml dark rum
- Pinch of salt
Instructions:
1. In a saucepan, mix together the milk, vanilla extract (or the seeds of the vanilla bean that has been split and scraped), and butter. Heat the mixture over medium heat until the butter has melted and the milk is very hot, but not boiling. Remove from the heat and let cool to room temperature.
2. In a big basin, combine the flour, sugar, and a bit of salt. Sift together well.
3. In another bowl, beat the eggs and egg yolks together until they are thoroughly mixed.
4. Slowly pour the chilled milk mixture into the eggs, whisking steadily to keep them from cooking into a solid mass.
5. Gradually mix in the flour blend to the wet ingredients, stirring until the batter is smooth and free of lumps.
6. Slowly mix the dark rum into the mixture and ensure it is completely integrated.
7. Wrap the bowl in plastic and refrigerate the batter for a minimum of 24 hours to let it rest and grow tasty.
8. When set to bake, heat the oven to 220°C (425°F). Generously coat the cannelé molds with butter.
9. Each mold should be filled to about three-quarters full with the chilled batter.
10. Bake for 15 minutes at 220°C (425°F). Then reduce the heat to 180°C (350°F) and continue to bake for 45 minutes to 1 hour more, or until the cannelés are dark brown outside and the insides are set but custardy. Carefully unmold and cool the cannelés on a wire rack.
