Baking 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.
Bourbon 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.
FROM 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.
The Technique
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.
No. 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.
No. 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.
No. 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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Be sweet.
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