The word canelé comes from the Gascon dialect spoken in the Bordeaux region and means "gutter" or "ribbed". The name is due to the curious external striation of these sweets obtained by means of specific cylindrical molds and very vertical sides.
Canelés are without a doubt one of the most popular sweets in France and of course in the city of Bordeaux. Its dark exterior is due to a caramelization process that, however, does not make it crispy, while the interior is soft and rubbery in consistency. The flavor they possess is spectacular, a combination of the rum and vanilla that arrived at the port of the city from the colonies.
The use of canelés is similar to that of cupcakes. There are several sizes, although the usual is the canelé of about 30 grams (1 oz) in weight and about three centimeters high (which would be the approximate size of a cupcake, a bit higher than 1 inch).
INGREDIENTS
- 500 ml (2 cups and a half) of whole milk (half a liter)
- 250 grams (9 oz) of sugar
- 100 grams (3.5 oz) of flour (pastry or strength)
- 2 eggs + 2 yolks
- 50 grams (1.7 oz) of unsalted butter
- 2 tablespoons of rum (40 ml)
- 1 vanilla pod (or 20 grams / 1 tbps of vanilla sugar if you don't have a pod)
To make this sweet it would be necessary to have specific silicone molds, but if you don't have them you can use molds to make flans or cupcakes.
First we mix the eggs, the extra yolks and the sugar. Beat until white.
At that moment we add the rum and the sifted flour, very little by little and without stopping beating.
In a saucepan, heat the milk with the butter and the vanilla pod (if you use the vanilla sugar, it is also added now, but to prevent it from sticking, it must be constantly stirred). If you do it with the pod, the mixture should boil and then you can remove it from the heat by removing the pod. If you do it with the sugar with which it dissolves and the butter will be more than enough.
You let the milk get lukewarm and add it to the mixture of eggs and sugar. Stir until a homogeneous mass is obtained. Let it cool to room temperature and then take it to the refrigerator to rest for at least 12 hours.
Once the time has elapsed, preheat the oven to 220 degrees (428 F) or the maximum that your oven admits (without exceeding 250 degrees/ 482 F). Remove the dough from the refrigerator and stir again to then pour the content into the individual moulds.
We introduce in the oven and leave for 10-15 minutes (10 minutes for 250 degrees/428 F and 15 minutes for 220 degrees/428 F). This will make the outside of the canelé caramelize and acquire its characteristic burnt bread tone (without being, of course).
Then we lower the oven to 150 degrees (302 F) and cook for another 50 minutes. With this we will finish making the sweet but getting the soft texture of the interior.
They are removed from the oven, left to cool and ready to eat.
A very elaborate sweet but worth making.