Canelé are delectable French pastries that have a crackly hard crust surrounding a rich rum infused almost custardy middle. It sounds delectable, no? Well, this beauties are also notoriously difficult to make and below is my best attempt at this bite-sized treat. I adapted ChefSteps recipe.
Canelé
I have honeybees and they make beeswax, so next logically thing to do is to make French canelé, bite-sized bits of rum infused loveliness that have a toasted exterior with the help of beeswax. This recipe is adapted from ChefSteps.
Equipment
- canelé molds
- oven, Breville Smart Oven Air
- blender
Ingredients
Seasoning the molds
- beeswax
Batter
- 750 g. whole milk
- 70 g. butter
- 375 g. granulated sugar
- 225 g. bread flour
- 5 egg yolks
- 4 g. Kosher salt
- 1 vanilla bean
Instructions
Seasoning the Molds
- Preheat oven at 350˚F/ 177°C
- Add the beeswax to a small heat-proof jar or mason jar, and place into a saucepan with 1-2" of water. Bring the water to a gently simmer and allow the wax to slowly melt.
- Place the canelé molds on a tray and bake for 2 minutes.
- Remove the molds from the oven and fill one mold nearly to the top with the melted beeswax. Empty the wax into the next mold and repeat until each mold has a coating of wax. Place the molds upside down on a rack lined with parchment paper to allow the excess wax to drip out.
- Return the molds into the oven and bake for 2 additional minutes. Allow the molds to cool and repeat the entire process one more time.
Batter
- In a saucepan heat the milk and butter, until the milk is warmed and the butter is melted.
- Place the sugar, flour, egg yolks, and salt into a blender. On low speed slowly add the warm milk mixture. Scrape down the sides to ensure that all of the dry ingredients are incorporated.
- Slice the vanilla bean pod in half lengthwise and scrape out the seeds. Add to the custard mixture and stir well to incorporate.
- Cool the batter to room temperature and then refrigerate for at least 12 hours up to 72 hours.
Baking
- Preheat oven to 360°F/ 182°C.
- Use a pastry brush to coat the inside of the seasoned molds with a thin layer of soften butter.
- If using Mauveil canelé molds fill each cup with 40 grams of batter.
- Place the filled molds on a parchment lined aluminum baking pan. On the lowest rack bake for 60 on convection.
- Remove the canelé from the baking pan and place directly on the baking rack directly above the heating element. Bake for 5 minutes, then rotate 180° and bake for an additional 5 minutes.
- Remove the canelé from the oven. They should be dark brown in color. Immediately, unmold the pastries by inverting the molds over and giving them a solid tap on a baking pan. They should pop out cleanly. Let the canelé cool to the touch so that the exterior can develop a solid crust. I like them best when the interior is slightly warm.
Notes
- The above baking times are specifically for the Breville Smart Oven Air on convection mode. Any other oven adjustments will have to be made.
Nutrition
Calories: 3524kcalCarbohydrates: 579gProtein: 65gFat: 110gSaturated Fat: 59gTrans Fat: 2gCholesterol: 1202mgSodium: 2424mgPotassium: 1338mgFiber: 5gSugar: 413gVitamin A: 4267IUCalcium: 1019mgIron: 5mg
Tried this recipe?Let us know how it was!
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