Canele
20 servings
60 minutes
In shape, canele is a cake, in texture it is a porous sponge cake, and if you make a hole in the top and pour chocolate or salted caramel in, you will get a cake. According to the most beautiful version, caneles owe their appearance to the production of Bordeaux wines : in the 17th-18th centuries, a large number of whipped egg whites were used to clarify wine, and the yolks were left out. Probably, the canele recipe was the result of attempts to use them with benefit. Canele is fashionable in Moscow confectioneries today, but often this canele is only in shape, and in taste it is some kind of underbaked wet nonsense. It is easy to distinguish a good canele from a bad one: it should have a dark crispy caramel crust and a slightly moist, but light and porous crumb with a subtle aroma of vanilla and rum . And if you knock the side of the cake on a plate, this crust should also quietly ring. Our recipe for canelé is a time-tested classic from Stéphane Glacier's book "Tartes et gâteaux de voyage, pâtisserie boulangère.
1
Add a vanilla pod to the milk, heat it gently on the stove without boiling. Let it steep. Remove the pod.
- Milk: 500 ml
- Vanilla pod: 1 piece
2
In a bowl, mix flour, sugar, and salt. Crack an egg and egg yolks on top without mixing.
- Wheat flour: 125 g
- Sugar: 250 g
- Salt: 1 g
- Chicken egg: 0.5 piece
- Egg yolk: 60 g
3
Add half of the warm, vanilla-infused milk there. Carefully knead until smooth, avoiding lumps and whipping.
- Milk: 500 ml
4
Melt the butter and add it to the dough.
- Butter: 50 g
5
Pour in the remaining milk and add rum, gently mix until smooth.
- Milk: 500 ml
- Rum: 50 ml
6
Cover the dough with plastic wrap and put it in the fridge overnight.
7
Melt the wax in a pot over low heat. Pour wax into each mold in turn and quickly pour it back into the pot. A thin layer of wax should remain on the inner surface of the mold, which will harden instantly.
- Natural beeswax (food grade): 100 g
8
In the morning, pour the batter into wax-coated molds: 48 grams for small ones and 96 grams for large ones.
9
Preheat the oven to 210 degrees in 'low + convection' mode for 12 minutes. Then reduce the temperature to 180 degrees and bake for another 35 minutes. Cool completely and remove from molds.
