Before starting this Canelés recipe, make sure you have organised all the necessary ingredients.
Heat 750 grams of milk with the butter.
When the butter has totally melted...
... add the remaining 250 grams of milk. Set aside.
In a separate bowl, combine the castor sugar and flour.
Pour 3/4 of the milk and butter preparation over the flour and sugar.
Combine vigorously with a whisk until there are no more lumps, then combine gently without incorporating any air.
Split the vanilla pod lengthwise and scrape the seeds out.
In a flat-bottomed pastry bowl, combine the eggs and the vanilla seeds, stirring gently...
... and add the rum.
Add this preparation to the first one. Stir well.
Add the remaining milk and butter preparation and combine.
Cover with cling film and refrigerate, at least overnight.
Using a brush, apply melted cocoa butter in the cavities of an Elastomoule silicone canelé mould.
Using a funnel dispenser, fill the cavities with the batter.
Fill the cavities up to the rim.
Repeat for the remaining cavities...
... and bake at 200°C (gas 6) for 45 minutes for large canelés, or 170°C (gas 3) for 50 minutes for mini canelés.
The canelés should be golden and caramelised.
When cooked, remove from the oven and let cool a little before releasing the canelés from the mould. Enjoy!
Canelés can be cooked in silicone, non-stick or copper moulds.
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Thank you chef for such a lovely recipe.
7 out of 8 users found this review helpful.
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Paamzz9 May 2015
I’ve made at least 8 attempts and still have not mastered this difficult treat. You use 300 g flour which is almost double what others use, for the same milk/egg/flour ratio. My Canelé often bend at the knee, so to speak. Like drunken New Year’s revelers, or mushroom and collapse. Interestingly, you fill the moulds up to the rim. Can you tell me the science about that? Often, recipes instruct us to fill ⅛ in from the top. I’m going to try your recipe, and see what happens when I add more flour. I’ve also learned to set my sheet in the lower part of the oven, and though many said we should remove them immediately from the moulds, I’ve learned that in fact, that cause them to fold at the waist—the poor, mis-sharpen rejects! I used to be a professional chef and baker and this shouldn’t be so hard, but it is. I. Starting to think that I can probably only get prize-winning Caneles by using copper moulds, but I will see. I use the de buyer Elastomoule which is a great product but I’m not sure it does the right degree of baking/heat that is required.