Baking Classics: Canelé

How To Make Canele By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Digital Instructional Magazine. Heirloom Silver Cigarette Holder. Southern Entertaining Publisher, Editor In Chief Rebecca Gordon Garden Essentials. Hyacinth By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Southern Entertaining Pastry Chef Spring Flower Arrangements For Pastries & Celebrations ButtermilkLipstick RebeccaGordon TV Cooking Personality Game Day Entertaining Wedding Bridal Showers Easter Recipes & MenusBaking Classics

The Technique

Canelé

Canelé or Cannelé are the creme brûlée of little cakes. A dark, caramelized exterior with a soft set custard center. When traditional Canelé molds are used to prepare them, beeswax is brushed onto the pans to ensure they are easily removable. In turn, it creates a distinctive texture that merges beautifully with the sweet, soft interior. Canelé originated from the Bordeaux region of France & are classically made with rum & vanilla. Bourbon Canelé have the addition of Grand Marnier that not only offers lovely flavor but sweetens the cakes just a bit more. Tempering the hot milk with the eggs is a standard procedure used to make many patisserie shop specialties. The key to keep the eggs from scrambling is to pour while whisking the mixture constantly. Bourbon Canelé are best the same day they have been prepared. Learn how to make a French classic in your very own kitchen.

Canele. Canelle By Rebecca Gordon Publisher & Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Spring Entertaining Beeswax By Rebecca Gordons uttermilk LIpstick Culinary Techniques Digital Magazine Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef RebeccaGordon Southern Hostess Party Menus Birmingham Alabama Southern Entertaining Spring Entertaining How To Use Beeswax In Cooking Applications

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickBourbon Canelé
makes 1 dozen

2 cups whole milk
4 Tbsp butter, divided
3 egg yolks
1 cup sugar
1/2 cup all purpose flour
1/4 cup cornstarch
A pinch of kosher salt
2 Tbsp bourbon
2 Tbsp Grand Marnier
1/4 tsp vanilla bean paste

Combine the milk & 2 tablespoons butter in a small saucepan then heat over Medium until steamy, about 5 minutes. Whisk together the egg yolks in a medium bowl then carefully pour the hot milk mixture into them & whisk constantly until smooth. In a separate bowl, combine the sugar, the flour, the cornstarch & the salt. Whisk the milk mixture into the flour mixture & blend just until incorporated. Add the bourbon, the liqueur & the vanilla bean paste. Pour the mixture through a fine wire mesh sieve over a 2 quart measuring cup. Cover & chill 12 to 48 hours.

Preheat the oven to 425 degrees. Melt the remaining 2 tablespoons butter in a small saucepan over Low heat & brush the canelé molds making certain to coat the crevasses well. Remove the batter from the refrigerator & run a whisk through it. Place the prepared canelé pan on a half sheet pan & fill the molds 4/5 full. Bake 55 minutes or until set. Let stand 8 minutes. Invert the pan to remove the cakes from the molds. Cool 1 hour. Serve with coffee.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Canelé

Non-stick canelé pans may be sourced on the internet & provide a more modern way of preparing these little custard cakes as just a bit of butter is all that is needed to keep them from sticking to the crevasses. If using traditional copper molds, a combination of butter & beeswax may be used to coat them to remove the cakes more easily. Melt 1 ounce of pure beeswax & 1/4 cup butter in a small saucepan over Low heat. Pour a small amount of the mixture into each mold, then quickly turn the mold to coat the crevasses. If the mixture in the saucepan becomes firm, place it back over the heat until it melts again.

Canele. Canelle By Rebecca Gordon Publisher & Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Spring Entertaining Beeswax By Rebecca Gordons uttermilk LIpstick Culinary Techniques Digital Magazine Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef RebeccaGordon Southern Hostess Party Menus Birmingham Alabama Southern Entertaining Spring Entertaining How To Use Beeswax In Cooking Applications

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Canele. Canelle By Rebecca Gordon Publisher & Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Spring Entertaining Beeswax By Rebecca Gordons uttermilk LIpstick Culinary Techniques Digital Magazine Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef RebeccaGordon Southern Hostess Party Menus Birmingham Alabama Southern Entertaining Spring Entertaining How To Use Beeswax In Cooking ApplicationsNo. 1

Preheat the oven to 425 degrees. Melt the remaining 2 tablespoons butter in a small saucepan over Low heat & brush the canelé molds making certain to coat the crevasses well.

Canele. Canelle By Rebecca Gordon Publisher & Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Spring Entertaining Beeswax By Rebecca Gordons uttermilk LIpstick Culinary Techniques Digital Magazine Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining TV Cooking Personality Pastry Chef RebeccaGordon Southern Hostess Party Menus Birmingham Alabama Southern Entertaining Spring Entertaining How To Use Beeswax In Cooking ApplicationsNo. 2

Remove the batter from the refrigerator & run a whisk through it. Place the prepared canelé pan on a half sheet pan & fill the molds 4/5 full.

Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Digital Instructional Magazine. Heirloom Silver Cigarette Holder. Southern Entertaining Publisher, Editor In Chief Rebecca Gordon Garden Essentials. Hyacinth By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Southern Entertaining Pastry Chef Spring Flower Arrangements For Pastries & Celebrations ButtermilkLipstick RebeccaGordon TV Cooking Personality Game Day Entertaining Wedding Bridal Showers Easter Recipes & MenusNo. 3

Bake 55 minutes or until set. Let stand 8 minutes. Invert the pan to remove the cakes from the molds. Cool 1 hour. Serve with coffee. 

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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