Canelés de Bordeaux

Canelés de Bordeaux ingredients

• 500 ml whole milk
• 50 g unsalted butter
• 125 g all-purpose flour
• 250 g granulated sugar
• 2 large egg yolks
• 1 large whole egg
• 50 ml dark rum
• 1 tsp vanilla extract
• 15 g beeswax
• 15 g butter

How to make Canelés de Bordeaux

1. Combine the whole milk and 50g unsalted butter in a medium saucepan. Heat over medium heat until the butter is completely melted and the milk is just about to simmer, but do not boil. Remove from heat and let it cool slightly for about 5 minutes.
2. In a large bowl, whisk together the 125g all-purpose flour and 250g granulated sugar until well combined. This prevents lumps when adding liquids.
3. In a separate bowl, whisk together the 2 large egg yolks and 1 large whole egg until just combined. Gradually pour the egg mixture into the dry ingredients, whisking continuously until a smooth paste forms.
4. Slowly stream the warm milk and butter mixture into the flour and egg mixture, whisking constantly to prevent lumps. The batter should be smooth and thin.
5. Stir in the 50ml dark rum and 1 teaspoon vanilla extract. Cover the bowl with plastic wrap and refrigerate for a minimum of 12 hours, preferably 24-48 hours. This chilling period is crucial for the canelés' texture and caramelization.
6. When ready to bake, preheat your oven to 475°F (245°C) with a baking sheet inside. If using copper canelé molds, melt 15g beeswax and 15g butter in a small saucepan over low heat. Dip each mold into the mixture, invert to drain excess, then place in the freezer for 5 minutes. Repeat this process 2-3 times for a good coating. If using silicone molds, lightly butter and flour them.
7. Remove the canelé batter from the refrigerator and give it a gentle stir. Fill each prepared canelé mold about three-quarters full. Do not overfill, as they will rise.
8. Carefully place the filled molds onto the preheated baking sheet in the oven. Bake at 475°F (245°C) for 15 minutes. This high initial heat helps create the signature crust.
9. Reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue to bake for another 45-60 minutes, or until the canelés are deep brown and caramelized on the outside. The exact time depends on your oven and mold type.
10. Remove the canelés from the oven and immediately invert them onto a wire rack. They should slide out easily. If any stick, gently tap the mold. Let them cool completely on the rack before serving, as their interior will firm up as they cool.

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