Cannelés de Bordeaux - 10/28/07
Another week end... another get together! Tonight we are invited to Doan's and Tuan's house. What should I bake? I wanted to do bake something different tonight... After rummaging through my cookbooks I decided on Les Cannelés de Bordeaux, a specialty of the region of Bordeaux. Even in France the Cannelés are difficult to find. You will not find them in a regular French Boulangerie unless you are in the region of Bordeaux. If you happen to see them in a bakery, give them a try and believe me you will not be disappointed with their taste.
The Cannelés is a vanilla cake baked in fluted molds. It has a crunchy caramelized exterior with soft vanilla and rum flavored interior.
I just love the taste of the caramelized crust and the soft interior of the cake that also melt in your mouth.
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Soft and tender custard in the interior and a dark, thick caramelized crust. |
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Preparation Work...
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Ingredients: 3 1/4 cups milk 1 tablespoon of vanilla extract 4 tablespoon unsalted butter 3 eggs 2 tablespoons dark rum 2 cups plus 2 tablespoons sugar 1 1/2 cups all purpose flour |
Special equipment: You will need 12 to 16 cannelé molds (available at Amazon.com) |
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Melt the butter and set aside. Whisk the eggs into the milk, then whisk the rum and pour the butter into the bowl. Add the sugar, vanilla extract, and flour and whisk to combine. Refrigerate for overnight |
The next day remove the batter from the refrigerator. butter the molds before pouring in the batter. Note: This a special fluted mold for the Cannelés. I had a really hard time finding the molds but I finally found them on Amazon.com. The classic Cannelés molds are made with copper and are very expensive and they are also impossible to buy here in the States. Mine are made of silicon and they are perfect for the job. |
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Pre-heat oven at 400 degrees. The batter is then poured inside the molds. Don't fill the batter to the top because they expand a bit. Place the filled mold on a cookie sheet and and then it will go into the oven for about 1 hour or so.. Check them regularly after the 1st 45 minutes to make sure they are dark brown but not turning black. When finished they will be very dark brwon caramelized and chewy on the outside, and tender and egg-y on the inside.
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Freshly out of the oven! While they are still warm, turn the cannelés out of the molds and put them on a cooling rack before they are ready to be served. |
