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.
|
Soft and tender custard in the interior and a dark, thick caramelized crust. |
|
Preparation Work...
|
Ingredients: 2 cups whole milk 1 1/4 cups sugar 2 tablespoons unsalted butter 1 cup all purpose flour 2 large eggs 1 large egg yolk 2 teaspoon of vanilla extract 2 1/2 tablespoons dark rum
|
Special equipment: You will need 12 cannelé molds (available at Amazon.com) Note: at the time I was baking these canneles, I did not have the metal mold so I used the silicone mold, but if you are going to buy one, buy the metal one. They are much better for this recipe. |
|
On a bowl, add the flour, and the remaining 1/2 cup sugar, whisk it together briefly, and set it a side. Bring the milk, 3/4 cup of the sugar and the butter to a boil in a saucepan. Remove from heat and let cool for 15 minutes or so. Working with a whisk, beat the eggs and egg yolk together in a separate bowl until blended. Whisking without stopping, start adding the hot milk, just a little a time first, then when you add about a quarter of the milk blended into the eggs, whisk the remainder in a steady stream. Add the flour mixture, all at once and whisk, Don't be afraid to be energetic, until the batter is homogeneous. Whisk in the Rum, and vanilla. Cover and refrigerate for at least 12 hours (up to 3 days). |
The next day remove the batter from the refrigerator. Butter the molds before pouring in the batter. At the time, I could not find the metal mold.
Note: This a special fluted mold for the Cannelés. Buy the metal mold, they worked at lot better, and yield a crispy exterior. |
|
Pre-heat oven at 450 degrees. The batter is then poured inside the molds. You should have enough batter for exactly 12 canneles. Place the filled mold on a cookie sheet and bake for 30 minutes. Then lower the temperature to 400 degrees and bake for an additional 30 minutes. When finished they will be very dark brown caramelized and chewy on the outside, and tender and egg-y on the inside.
|
Freshly out of the oven! Let them rest for 10 minutes in the mold, then turned the cannelés out into a cooling rack. Be careful not to burn yourself, as they are very hot. |
Filed under: Cake/Cookies
