Canelés de Bordeaux

下ごしらえ

材料

作り方

手順

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.

   約5 分

   調理のヒント： 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.

   約1 分

3. 3

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

   約2 分

   調理のヒント： 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.

   約2 分

   調理のヒント： Pour slowly to temper the eggs and prevent them from scrambling.

5. 5

   Stir in the dark rum and vanilla extract.

   約1 分

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.

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約10 分

   調理のヒント： A good coating prevents sticking and helps create the signature crispy crust.

9. 9

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

   約15 分

10. 10

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

    約1 分

11. 11

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

    約2 分

    調理のヒント： 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).

    約15 分

    調理のヒント： 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.

    約55 分

    調理のヒント： 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.

    調理のヒント： Unmolding while hot helps prevent them from sticking and maintains their crispness.