Canelé
12 servings
655 minutes
Canelé is a refined delicacy of French cuisine from Bordeaux. These miniature rosy cylinders with a crispy caramel crust and a tender vanilla-rum core have long won the hearts of gourmets. The recipe is believed to have originated in the 18th century when nuns used excess flour and eggs to make sweet treats. Canelé is prepared using a special technique: the batter must mature in the refrigerator and then be slowly baked to achieve a rich flavor and crispy texture. Its aroma is sweet with subtle notes of vanilla and rum, while the taste is soft and creamy, combined with rich caramelization. These elegant pastries are perfect for morning coffee or a glass of dessert wine, turning a simple tea time into a true gastronomic ritual.
1
Boil the milk. Add 125 grams of sugar and a packet of vanilla sugar, remove from heat, add butter, and mix everything. Let the mixture cool.
- Milk: 500 ml
- Sugar: 225 g
- Vanilla sugar: 20 g
- Butter: 50 g
2
Beat the eggs with 100 grams of sugar, add flour, combine everything with milk, and add rum. Mix well and refrigerate for 12–48 hours. Ideally, forget it overnight and bake the next day.
- Chicken egg: 3 pieces
- Sugar: 225 g
- Wheat flour: 125 g
- Milk: 500 ml
- Rum: 2 tablespoons
3
If the molds are copper, they need to be greased with butter, pour the batter into the molds up to 3/4 full, and bake at 200 degrees for 1 hour and 15 minutes. If the molds are silicone, no greasing is needed.
- Butter: 50 g
4
The oven needs to be brown-caramel color, sometimes even a bit longer, about one and a half hours.