Canelés de Bordeaux

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the whole milk and the batter unsalted butter in a saucepan over medium heat until the butter is melted and the milk is simmering, but not boiling.

   Ca. 5 min.

   Kokkens note: Do not let the milk boil, as this can affect the texture of the canelés.

2. 2

   In a large bowl, whisk together the all-purpose flour and granulated sugar.

   Ca. 1 min.

3. 3

   Add the egg yolks and whole egg to the flour mixture and whisk until smooth.

   Ca. 2 min.

   Kokkens note: Ensure there are no lumps for a smooth batter.

4. 4

   Gradually pour the hot milk mixture into the egg mixture, whisking constantly until well combined.

   Ca. 2 min.

   Kokkens note: Pour slowly to temper the eggs and prevent them from scrambling.

5. 5

   Stir in the dark rum and vanilla extract.

   Ca. 1 min.

6. 6

   Cover the bowl with plastic wrap and refrigerate the batter for at least 12 hours, or preferably 24-48 hours. This resting period is crucial for flavor and texture.

   Kokkens note: The longer the batter rests, the better the canelés will taste and develop their characteristic crust.

7. 7

   Before baking, prepare the canelé molds. Melt the molds unsalted butter and beeswax together in a small saucepan over low heat.

   Ca. 3 min.

   Kokkens note: If using silicone molds, you can skip the beeswax and just brush with melted butter.

8. 8

   Brush the inside of each canelé mold thoroughly with the butter and beeswax mixture. Place the molds in the freezer for 10 minutes to set the coating.

   Ca. 10 min.

   Kokkens note: A good coating prevents sticking and helps create the signature crispy crust.

9. 9

   Preheat your oven to 200°C (400°F).

   Ca. 15 min.

10. 10

    Remove the batter from the refrigerator and whisk gently to combine, being careful not to incorporate too much air.

    Ca. 1 min.

11. 11

    Fill each prepared canelé mold about two-thirds full with the batter.

    Ca. 2 min.

    Kokkens note: Do not overfill, as the batter will rise during baking.

12. 12

    Place the molds on a baking sheet and bake for 15 minutes at 200°C (400°F).

    Ca. 15 min.

    Kokkens note: This initial high heat helps create the crust.

13. 13

    Reduce the oven temperature to 180°C (350°F) and continue baking for another 45-55 minutes, or until the canelés are deeply caramelized and dark brown.

    Ca. 55 min.

    Kokkens note: Don't be afraid of a dark color; this is essential for the canelé's characteristic flavor and texture.

14. 14

    Remove the canelés from the oven and immediately unmold them onto a wire rack to cool completely.

    Kokkens note: Unmolding while hot helps prevent them from sticking and maintains their crispness.