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Below are the ingridients that are needed to cook a heavenly Cannelé de Bordeaux:
- Provide 2-3 cm of (4-6cm) vanilla beans.
- Provide 250 ml (500 ml) of milk.
- Prepare 100-120 g of (200-250g) sugar (you can adjust the amount to sugar.
- Take 42.5 g (85 g) of plain flour.
- Get 20 g (40 g) of corn starch.
- Provide 12-13 g (25 g) of butter.
- You need of (1 TBS bee wax instead of butter).
- Use 2 TBS (4 TBS) of Dark Rum.
- Prepare half of egg white (1 full egg).
- You need 2 of (3) egg yolks.
Done with the ingridients? Below are the instructions on preparing Cannelé de Bordeaux:
- One or two days before the baking day. The batter needs to rest 24-48 hours. Cut the vanilla pod in half and scrape out the inside. In a plastic re-sealable bag, put milk and vanilla beans..
- Place the plastic bag in water and heat up to 60 degrees with a precession cooker. I use an Anova. If the milk is less than 60 degrees, it will become mussy and if over 60 degrees, it will too much swelling. So, it is better to heat up precisely. If you do not have precession cooker, please heat up with microwave or in a pan till 60 degrees..
- In a bowl, put sugar and sieved flour and cornstarch. Mix them well with a whisk..
- In a different small bowl mix egg white and yolks well and add to #3 and mix well. (If you are making 8 cannelés, use half of egg white and 2 egg yolks. If you are making 16 cannelés, one full egg and three egg yolks.).
- Put 12-3g (25g) of butter in a microwave-safe container and heat with 600w (or Medium power) for about 10-20 seconds. Or melt the butter in a pan..
- Add dark rum into melted butter (#5). Then, mix them very well and add to the batter (#4). At this time, never kneed it..
- Add milk which was heated to 60 degrees (#2) into #6. Please add milk at once. If you add milk little by little, it will form gluten, so pour all milk at once..
- Put the batter into a container which is easy to pour, then leave the batter to rest for 24-48 hours in the fridge covered with cling film. This standing time is to allow the gluten to relax and swell. If you are really in a hurry, at least 12 hours. For the best results, leave batter for 48 hours..
- Retrieve the batter from the fridge after 24-48 hours and leave them to become the room temperature..
- Preheat your oven to 230 degrees celsius..
- While preheating your oven to 230 degrees, brush melted butter onto the mould. If you are using bee wax, melt the bee wax and spread thinly and leave to upside down..
- Stir the batter gently and well with a whisk to redistribute any heavy substances that have settled at the bottom..
- Shift the batter at least twice. When you shift it, you will retrieve the vanilla bean pod. Please do not throw it away as you can use it. Leave it aside to dry. You could put the vanilla pod into sugar and you can make vanilla sugar..
- Pour the batter and leave about 5-7 mm at the top of the mould. Please never fill it quite to the top because the batter will rise and swell..
- Put them to the preheated oven and bake them at 230 degrees for 20 mins. Please make sure your oven is hot enough and also make sure they rise. After 20 mins, turn the temperature down to 180 degrees and bake further for 50 minutes. Then, take out from the moulds and bake further 3-5 minutes depends on the colour of canelés..
- In the case of 3.5 cm mini mould, bake them with 230 degrees for 15 mins and turn the temperature down to 180 degrees and bake for 25 minutes. Then, take out from the moulds and bake further 3-5 minutes depends on the colour. These mini size one makes great bite size ones..
- Let the canelés cool onto a cooling rack. Then, they are ready to serve! For the best texture, let them cool completely before serving. But they are also nice when they are warm! I like them as warm..
- If outsides of your canelés become soft, please put them into the oven with 230 degrees and heat up just before you serve. Then, they will become crips outside again..
- These silcon mould from De Buyer are wonderful. Unlike other silicone moulds, they put metals in silicone and has a better heat conductivity. Of course traditional copper moulds are also good but they are expensive..
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