A canelé is a small French pastry flavored with rum and vanilla with a soft, tender custard center and a thick, dark caramelized crust. A specialty of the Bordeaux region in France, it is now widely available in pastry shops in France and abroad.
50 cl of milk
1⁄2 vanilla bean
1 tablespoon of rum
100 g flour
250 g powdered sugar
50 g soft butter (+ 50 g to butter the molds)
1 pinch of salt
2 whole eggs
2 egg yolks
1 salad bowl
1 wooden spoon
How to make it :
Boil the milk with the split vanilla bean and the butter.
In the meantime, mix the flour and sugar in a bowl
then add the eggs all at once and pour in the boiling milk.
Mix gently to obtain a fluid paste like a pancake batter. Leave to cool. Then add the rum
Before placing in the refrigerator and let rest one hour.
Preheat the oven to 475°F with the baking sheet on which the canelés will be baked [if you are using a silicone mould, set the oven to a maximum of 425°F . Pour the cooled batter into the butte red molds, filling them only halfway.
Quickly, place the canelés on the sheet of the preheated oven at 475°F for 12 minutes (20 minutes at 425°F with a silicone mold), then lower the temperature to 350°C (thermostat 6) and continue baking for 1 hour: the cannelé should have a brown crust and a soft interior.
Turn out while still warm.
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