These delightful little cakes from Bordeaux are crispy marvels on the outside and tender within, infused with vanilla and cinnamon. With their golden caramelization and characteristic texture, they are irresistible at coffee time or as a Sunday indulgence.
⏱️80 min
📊Medium
👥12 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
500 mlwhole milk
200 ggranulated sugar
2 pièceseggs
100 gwheat flour
1 piècevanilla bean
1 cuillerée à caféground cinnamon
1 cuillerée à soupewhite rum
50 gbutter for the molds
30 ggranulated sugar for the molds
0.5 cuillerée à caféfine salt
Instructions
1PREPARE THE BATTER: Pour the milk into a saucepan and bring it to a simmer. Split the vanilla bean in half and scrape the seeds with the tip of a knife, then pour the seeds and pod into the hot milk. Remove from heat and let infuse for 10 minutes so the aromas fully develop. This step is essential to achieve a subtle and authentic flavor in your canelés.
2CREATE THE BASE: In a bowl, whisk together the eggs and granulated sugar until you obtain a pale and foamy mixture, which takes approximately 3 to 4 minutes of vigorous beating. Gradually incorporate the flour by pouring it slowly while stirring with a whisk to prevent lumps from forming. Add the salt and ground cinnamon, mixing gently. This preparation must be homogeneous and free of visible lumps.
3COMBINE THE ELEMENTS: Remove the vanilla pod from the infused milk and gradually pour the lukewarm milk into the flour and egg mixture, whisking constantly to obtain a smooth and creamy batter. Pour in the white rum and mix well. Pass this batter through a fine sieve to remove any lumps that may be present, then refrigerate for at least 4 hours, ideally overnight, as resting allows the batter to become more fluid and easier to work with.
4PREPARE THE MOLDS: Preheat your oven to 220°C (gas mark 7-8). Generously brush the inside of each canelé mold with melted butter, paying special attention to the sides and corners, then dust them with granulated sugar by shaking them well so the sugar adheres everywhere. This coating is crucial as it will create the characteristic caramelized crust of canelés bordelais. Remove excess sugar by tapping the mold.
5FILL AND BAKE: Pour the rested batter into the prepared molds, filling them about three-quarters full, as the batter will rise slightly during cooking. Bake at 220°C for 15 minutes, then lower the temperature to 200°C and continue baking for an additional 30 to 35 minutes. The canelés should develop a beautiful dark brown crust, almost black in places, while the inside remains tender and creamy. Monitor the cooking to prevent them from burning.
6FINISH: Remove the canelés from the oven as soon as they have reached the ideal caramelized color and let them cool for a few minutes in their molds before unmolding them gently. Enjoy them warm or at room temperature, as this is when their texture best contrasts between the crispy exterior and the soft interior. Store them in an airtight container for up to 3 days: they keep remarkably well and are excellent the next day.