Canelé is a traditional French dessert mainly made from a mixture of vanilla, rum, eggs, butter, sugar and flour. It looks small and cute, with a honeycomb-shaped filling inside the charred shell. The flavors of vanilla and rum collide making it unforgettable. I hope that after studying the following tutorial, you will be able to master a delicious baking method.
I recommend the carbon steel canale mold to you. Regarding the effect of iron molds/silicone molds, this carbon steel canele mold can be evenly heated to produce a crispy outside and tender inside, and the batter will be slightly sticky. Mold and demoulding are also simple and convenient. Whether it's a family gathering or a food sharing among neighbors, the chefmade 12-cup Canele mold, which can produce multiple batches at one time, will be a good choice for you. http://985.so/2vfhr
How to makecanele
Before making, you need to prepare the following materials: 500 grams of whole milk, two eggs, two egg yolks, 100 grams of all-purpose flour, 250 grams of sugar, 50 grams of butter (or food-grade organic beeswax), 2 grams of salt, 1 vanilla bean (or 1 tablespoon vanilla essential oil)
Step 1 – Prepare the batter (24-48 hours before baking)
Heat the milk and melted butter. Stop heating when the edges of the mixture begin to bubble, and pour it into the prepared container.
Add vanilla beans and pods to the mixture, let cool, and after cooling, remove the vanilla beans (save them).
Sift the flour, salt and sugar, and mix the whole eggs and egg yolks with a mixer. Take the vanilla bean mixture and add the rum (as needed) while stirring. Pass this mixture through a fine mesh sieve and blend everything with a whisk until no lumps remain.
Finally put it in the refrigerator for 24-48 hours.
Step 2 - Start baking
Place tin foil on the bottom of the baking pan
If you like the non-stick cup effect, you can use beeswax to pour into the mold. If you don't like beeswax, you can use less natural cooking oil. Pour the batter into the preheated mold (230℃) and fill each cavity about 3/4. Full.
Place the baking sheet in the oven and bake for about half an hour, until the pastry puffs up and starts to turn brown. During this time, please do not open the oven door!
Wait until the oven temperature drops to 210°C, and then bake the canelle for about half an hour. Take it out after the surface of the pastry becomes golden.
Step 3 – Bake and flip
Take out the baking pan from the oven (remember to wear anti-scalding gloves). After cooling, use a knife to gently separate the canele from the mold, and then turn the mold upside down. Turn it over smoothly and carefully, otherwise It will affect the taste inside (it may not be visible from the outside).
Then put the canelet back into the oven and bake for about 15 minutes, until you can see the top is deep golden brown. Once it cools, it is ready to eat.
Finally - baking is complete
Let the mold cool and wipe clean with paper towels. (Carbon steel molds do not need to be cleaned)
Happy baking and bon appetit!
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