Canelés
Canelés
A classic French pastry with a soft custardy center and thick dark caramelised crust. A perfect tea time delight with a cup of hot coffee!
Recipe (to be prepare a day ahead)
Rose Canelés
500g Whole milk
60g Egg yolk
50g Whole egg
220g Sugar
115g Cake flour
15g Corn starch
2g Sea salt
50g Unsalted butter
2 Vanilla beans, seeds scraped
10g Rose extract
40g Rose syrup
*Substitute the rose syrup for dark rum and omit the rose extract for Original Canelés
Heat milk to 90°C in pot and infuse the vanilla beans for approx. 20 minutes.
In a bowl, combine whole egg, egg yolk and softened butter.
Pour warm vanilla infused milk into eggs mixture gradually while whisking.
In a separate bowl, combine cake flour, corn starch, salt and sugar. Mix well.
Incorporate the wet mixture gradually into the dry ingredients with a whisk.
Add in the rose extract and syrup and mix to combine.
Process with a hand blender.
Cling wrap the mixture touching the surface and store in the fridge for at least 24 hours.
The next day, preheat the oven to 230°C.
Coat the *Canelés molds with softened butter and place them in the freezer approx. 20 minutes.
Remove the batter from the fridge and gently stir the batter till is homogenous.
Fill up the cold *Canelés molds with the batter up to about 5mm to the top.
Bake for 20 minutes and then reduce the temperature t0 190°C.
Bake for another 50 minutes. Cover the caneles with parchment paper during half way through the baking to prevent the surface from getting to dark.
Using a tongs, remove the Canelés and tap it upside-down to release it.
*Important:
Use copper molds that are made specifically for Canelés, it produced Canelés with crispier and darker crust.
Preheat the oven at least 30 minutes before baking to get the temperature right.
Resting the batter for at least 24 hours.
Here are links for more tips and info on Canelés: