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Canelés de Bordeaux

A recipe for Caneles de Bordeaux: a sweet treat for a lovely day

How to make canelés de bordeaux​?


Here's what you gonna need to make 12 Canelés de Bordeaux:

  • 2 cups (500ml) milk
  • 2 tbsp (30g) butter
  • 1 cup (200g) caster sugar
  • 1 cup (125g) bread flour
  • 2 egg yolks +1 whole egg
  • 1/2 tsp (3g) salt
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5g) rum extract
  • 1/4 cup (60ml) rum

Video recipe for canelé de bordeaux

Author of video content: Home Cooking Adventure

How to make caneles de Bordeaux?

In addition to the video, here are step-by-step instructions on how to make Canelés de Bordeaux, as well as some tips that we’ve written down for you. If you are a curious reader, in the end, you’ll find a short history of Canelés de Bordeaux. Enjoy!

Step No.1

Heat the milk and the butter to almost boiling. Place it aside to cool off until the mixture feels lukewarm to the touch.

Step No.2

Mix the egg yolks and whole egg with sugar, salt, and flour.
Tip: when mixing – stir, not whisk, use a large bowl.
The batter must be stirred, not whisked. If you whisk it, your canelés will become fluffy. Stir it until the batter becomes smooth pasta, more watery than thick.

Step No.3

Pour the milk into the flour mixture slowly, and stir in between
If not poured slowly, the milk can cook the egg yolks. You can also mix the egg yolks in a separate bowl and add them to the mixture after the milk is poured.
Add the remaining ingredients: vanilla extract, rum extract, and rum, and mix it all by stirring.

Step No.4

Sieve the mixture
Even after stirring, your batter may still contain lumps. Sieve it and place the bowl in a fridge.
Tip: cover the bowl with a stretch film, keep it in the fridge for 12 to 24 or even 48 hours. We need the gluten in the batter to relax and make the texture more uniform.

Step No.5

Grease each mold with butter
Tip: you can also use butter and beeswax mixed together. It will help form a nice crisp exterior. You can prepare the molds a few hours before you start baking.
Copper vs. silicone molds
Canelés made in silicone molds have the same taste as those made in copper molds. The texture, however, comes off better with the latter. With copper molds, the crust gets evenly caramelized and the insides – close to ideal soft-chewy balance. The choice of which canelé molds to use depends on how perfect you want your canneles and how much you are willing to spend as copper molds are notably more expensive than silicone ones.

Step No.6

Preheat the oven to 475 F (250 C)

Step No.7

Fill in 3/4 of each mold
Tip: Take the batter from the fridge and pour it into a jug so that you can fill the molds easier.

Step No.8

Shove the molds into the oven
Make sure the oven is at 480 F (250 C). After 10 minutes of baking, reduce the temperature to 350F (180C) and continue baking for 60-70 minutes more.
The caneles are finished when the outer part is brown and crispy, while the inside is soft and custardy.
Let the canneles cool before serving.
Enjoy your Canelés de Bordeaux!

Some history

Canelés de Bordeaux originate from the 15–18th century Bordeaux region, but historians argue about the accuracy of the date, speculating that the name of the pastry comes from Gascon – a dialect used in Bordeaux up until the 19th century.
Back in the day, canole was a type of bread that consisted of egg yolks and flour. It was a homemade food for Limougeauds, but in Bordeaux, canaules (canaulé or canaulet) was sold at local patisseries.
In 1663, Bordeaux canaulé chefs formed a guild and started a dispute with the city Pastry Guild that had monopolized the baking industry up to a point where they did not allow chefs outside of their guild to use milk and sugar or mixtionnée dough!
Canelé chefs won the dispute, and in 1785 there you could find tens of places to buy canneles.
Then, it was quiet for a while, and not until the 20th century did canneles regain their popularity and get the appearance and the name we all know now.

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