1d 2h 50m
Canelés are French pastries originated in the Bordeaux region of France.
A perfect small and elegant pastry that has it all. It's creamy, crispy, and caramelized. This is our favorite pastry, and that is why it is always available in the bakery.
You can use different types of alcohol—such as marsala—and spices—such as cardamom and cinnamon—to flavor your milk.
Smash 3 g of green cardamom pods in a mortar and pestle
Add 500 g of whole milk and 30 g of butter to a saucepan over medium-low heat
Add the cardamom. Heat the milk until it reaches between 85 °C and 88 °C, and the butter is melted
Combine 1 egg with 60 g of egg yolk in a bowl and mix
Slowly stream the milk mixture into the eggs, whisking constantly
Add 125 g of all-purpose flour and 225 g of sugar to a bowl and mix it
Gradually pour the liquids into the dry ingredients, whisking constantly. Mix until smooth
Add 45 g of dark rum and 10 g of vanilla extract. Mix well
Strain the batter through a fine mesh sieve. Refrigerate for 24h to fully hydrate it
Preheat the oven to 240 °C
Melt enough butter over low heat to grease all the canelé molds
Grease the baking molds with the melted butter and fill them to the top with the batter
Lower the oven to 220 °C and bake the canelés for 25m until they start to set
Lower the oven to 190 °C and bake for another 30m until the canelés are chestnut brown
Remove from the molds while still warm
The canelés are ready! Enjoy this delicious treat!
Yield 24 pieces
All-Purpose Flour125 g
Dark Rum45 ml
Green Cardamom Pod3 g
Vanilla Extract10 g
Whole Milk500 ml
Egg Yolk60 g
Mortar and Pestle
Fine Mesh Sieve