|Custard mixture with vanilla bean|
- Use real vanilla beans
- Plan to make the batter at least two days before you’re going to serve the canelés. The batter must rest in the refrigerator before using. Some recipes say 1 day is okay, others recommend at least 2. No more than 4 days.
- Bake at extremely high heat for the first 10 minutes (500-550 degrees) then lower the temperature to 375 degrees for the remainder of the time, depending on the size of your canelé.
Other than that mistake, the rest of the recipe process went surprisingly smoothly. I didn’t have the mushrooming issue that other canelé recipes warned darkly about. I didn’t overfill the silicone molds and when I popped them out of the oven and turned them over, they looked like actual honest-to-goodness canelés. Who knew they were so easy to make?
(or you can use whole milk like you're supposed to)
50 g (1.8 ounces) butter
1 vanilla bean
100 g (3.5 ounces) all-purpose flour
250 g (9 ounces) powdered sugar
1 teaspoon salt
2 egg yolks
60 ml (1/4 cup) rum
- Place the milk, butter and vanilla bean in a small saucepan; bring to a boil. Remove the pan from the heat and cool slightly. Remove vanilla bean and set aside for later use.
- Place the flour, powdered sugar and salt in a large mixing bowl.
- Place the eggs and egg yolks into a separate bowl and beat lightly. Add gradually to the dry ingredients, whisking slowly to incorporate. Gradually add the cream mixture, whisking to incorporate each addition until smooth and combined.
- Strain the batter into a clean bowl. Add the rum, whisking until combined. Return the vanilla bean to the mixture, cover the bowl with plastic wrap and refrigerate for at least 2 days and up to 4 days.
- If using a silicone mold: Preheat oven to 460 degrees F (check the instructions on your silicone mold pan - mine says it can only go up to 446 degrees F). Place the silicone mold on a baking sheet and heat it in the oven for 4-5 minutes.
- Remove the batter from the refrigerator and stir gently. Pour the batter into the molds, leaving a 1 cm border from the top.
- Bake for 15 minutes then reduce the oven to 375 degrees F and bake for another 1 hour until the cakes have achieved a golden brown color. Remove the canneles immediately from the molds and cool on a wire rack.
- If using copper molds: preheat oven to 460 degrees F. Place the molds on a baking sheet and heat in the oven for 4-5 minutes. Generously grease the molds with melted butter.
- Remove the batter from the refrigerator and stir gently. Pour the batter into the copper molds, leaving a 1 cm border from the top.
- Bake for 15 minutes then reduce the oven temperature to 375 degrees F. Bake for another 45 minutes until the cakes have achieved a golden brown color. Remove the canneles immediately from the copper molds and cool on a wire rack.