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Canelés!

Comments (0) | Tuesday, April 27, 2010

These are one of my favorite desserts. I first had one in Portland at Ken's Bakery, which is one of my favorite Bakeries, the other favorite being Bakery Nouveau. One in Portland, one is Seattle.

ANYWAY, back to Canelés. Canelés are a french pastry with a dark caramelized outside and a soft dough center. They have a rich buttery flavor and you can add citrus zest to give them more of a bite, if that's what you like. They come in a many sizes, but you need a specific mold in order to make them. The mold helps make the outside of the Canelé hard and crunch, while leaving the inside creamy.
The mold I use can be found on amazon, I bought a silicon mold that makes 18 tiny canelés, but I'm probably going to buy some larger molds soon. The silicon mold works very nicely because it's very easy to pop the canelés out, but if you get any batter on the outside of the mold it'll stains the mold.
I've tried a couple of variations of this recipe and I only achieved success with the last recipe. I've made the recipe a little simpler and added a little more flour. The batter can also be left in the fridge to use later for about 3 days. You'll just need to stir it back together.

Canelés
2 cups whole milk
18 tablespoons sugar
3 teaspoons vanilla extract or 1 vanilla pod, split
4 tablespoons butter
16 tablespoons flour
2 egg yolks
3 teaspoon dark rum
Butter for the molds(unless you're using silicon molds, than none is needed.

Preheat the oven to 375.

In a medium saucepan heat milk, sugar, vanilla, and butter until butter has completely melted. Let cool completely (and remove vanilla pod if you used it).

When milk is completely cool add the egg yolks and rum, and then gradually add the flour. Mix with a whisk until batter is smooth and no flour lumps.

Butter molds with melted butter and let stand for 2-3 minutes. Spoon batter into molds just below the rim.

Cook for about 1 1/2 hours. If you use smaller molds you will only need to cook them for about an hour.

Total Time: About 2 1/2 hours

Note: My dad pointed out a couple weeks ago that I had used a couple different spellings for "canelés". I changed this entry so the spelling is the same throughout the post, BUT I have found different variations on the spelling including: Canelle, canele, cannele and cannelle. All the different spellings will turn up different recipes.


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