first experience with canelés was reasonably successful, I got all fired up to try them again, this time with the right ingredient (milk instead of cream). But (insert baking obsessive personality trait here), the lure of those damnably expensive copper canelé molds started to sing their siren song to me. And you know I have ears like a bat when it comes to stuff like that.
|With the crispy outer shell since it was baked properly|
|Not baked long enough, soft outer shell|
|Canele mold not greased properly, canele not cooked long enough|
250 g granulated or cane sugar (I cut it to 225 g)
100 g all-purpose flour
50 g butter, melted
2 large eggs
2 egg yolks
4 tablespoons dark rum
For the mold coating
40 g beeswax
60 g butter
To season your copper canele molds for the first time: clean them then season them by coating with butter and placing for 20 minutes in a 500-degree F oven for 20 minutes or more. Remove from oven, clean with a paper towel while still hot and cool before using. Never wash the molds; simply wipe with a dry cloth or paper towel after each use.
- Slit the vanilla beans lengthwise and scrape the seeds with the back edge of a small knife. Combine the seeds, vanilla pods and milk in a heavy saucepan and bring to a gentle simmer. Turn off the heat and let sit for 2 minutes.
- In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk until combined.
- Remove the vanilla bean pods from the milk. Add 1/4 of the milk into the egg mixture and whisk. Add flour and mix until combined. Slowly whisk in the remaining milk, tempering the egg mixture gradually with the hot milk mixture and keeping the batter smooth. Add rum and mix until combined.
- Cover and refrigerate at least 24 to 48 hours. For optimal caneles, this resting period is mandatory.
- When ready to bake, melt beeswax and butter in a heatproof glass measuring cup; whisk until combined. Pour melted mixture into each canele mold then turn upside down to pour the mixture back into the measuring cup and keep each mold upturned on a wire rack with a paper towel underneath to catch the drippings. Once cooled, chill in a freezer or refrigerator until ready to bake.
- Preheat oven to 550 degrees. Fill the molds with batter to 3/8 inch (1 cm) from the top. Place on a foil-lined baking sheet and bake the caneles at 550 degrees for 10 minutes. Without opening the oven, reduce the temperature to 375 degrees and continue baking for another 45-50 minutes.
- Remove caneles from the oven. Turn upside down to release the caneles from the molds and let cool on a wire rack. Let cool to room temperature. Best eaten on day they're made.