Cannelés de Bordeaux.
A classic French pastry from, you guessed it, Bordeaux. Guess they do more then just play with grape juice overhear there. These pastries have a crispy hardened sugar exterior and a custardy interior. Rum and vanilla forward. These shot glass sized desserts are a must try!
This recipe is very basic for something that will impress the socks off your guests. But there is one thing you’ll need: Cannelés molds.
They come in three basic mediums: Copper, Silicone, and Non-stick pan.
- Copper – Expensive, gorgeous (like all things copper), most even heating, gets the hottest, and traditional. Did I mention they’re really expensive? They are.
- Silicone – very cheap, very easy to use, does not heat up very well.
- Non-stick pan – cheaper, decently even heat, decently gets hot. Best middle option, this is the one I use.
Cannelés
Crispy hardened sugar exterior. Lite custard filling with flavors of vanilla and rum. For all practical pourposes, this is a crème brûlée in a different container.
Equipment
- Canneles Molds
Ingredients
- 500 ml whole milk
- 50 g unsalted butter
- 190 g sugar
- 150 g all-purpose flour
- 1 tsp salt
- 3 egg yolks
- 75 ml rum
- 1 tbsp vanilla extract
Instructions
- Heat milk and butter in a saucepan over medium heat, whisking frequently. Remove from heat when mixture reaches 185 degrees.
- In a bowl, mix dry ingredients. Sugar, flour, and salt.
- In another bowl, whisk egg yolks until smooth. Next we are going to add the hot milk mixture to the egg yolks. This is a delicate process called tempering. While whisking the yolks, slow stream in a small amount of the hot milk mixture. Once smooth, add more milk. Don't stop whisking until all of the milk is added. If you go too fast here the eggs will curdle and become lumpy.
- Whisk dry ingredients into wet ingredients.
- Whisk rum and vanilla extract into the batter mixture.
- Pass mixture thru a fine mesh sieve to make sure there are no lumps.
- Now the batter needs to rest for at least 48 hours, or up to 72 hours. I like to transfer it to a pourable container (this comes in handy later) and cover with plastic wrap in the fridge.
- After the rest, pre-heat oven and canneles molds to 500 degrees.
- Take batter out of the fridge and whisk. It will separate some during the rest, that's completely normal. Just give it some whisky business and pass thru a sieve to make sure there are no clumps.
- Grease molds and fill ⅞ full of batter (made easy because you put the batter into a pourable container). They will expand in the oven.
- Bake at 500 degrees for 15 min. Lower heat to 400 and cook for an additional 45 min.
- Turn out finished cannelés on a cooling rack. They should have a very dark, crispy exterior with a light, custard filling.
Notes
Oven temps. Most ovens run at slightly different temps. If you’re not happy with the first run of this recipe, it’s probably the oven temps. The idea is to start very hot to crisp up the exterior and then bake at a lower temp to finish.
Type of cannelés mold used will greatly effect cook time and temps. Copper, silicone, and non-stick pan are common. Used here is an Non-stick pan.
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