I’m just about to embark on this years holiday where I hope to find some of these delicious French pastries. A canele originates from Bordeaux. They are basically a thick baked custard, although they look like cakes. This is because they are cooked in heavily sugared moulds which create a superb crust as they bake.
Now, every recipe you ever read will tell you to use canele moulds. Copper ones at that, they are very difficult to find. Not to be deterred by a cooking pot and in the interests of my readers I chose to use dariole moulds which are far easier to get hold of. As you can see, they don’t have the fluted edges like the originals, but this is totally irrelevant once you bite into them with a nice cup of tea!
I’m going to some top French restaurants next week on my holiday. I’ll no doubt have some fabulous meals to share with you. None more than dining TWICE at this place. Two michelin star Oustau De Baumaniere. For those that know of Heston Blumenthal, this is where he was taken as a 16 year old and had an epiphany. Yes, I’m a very lucky boy indeed!
- 250ml Whole Milk
- 25g Butter
- 1 Tsp Vanilla Extract
- 50g Plain Flour
- 100g Caster Sugar
- 1 whole+1 Yolk Eggs
- 30ml Rum
- You will find some recipes that make these very complicated. All you have to do is combine all the ingredients. I melt the butter and throw it in with everything else. Use a stick blender to combine all the ingredients. Pass through a sieve to ensure no lumps.
- Now, any Frenchman will tell you to rest the batter overnight. Feel free to do this if you can. A few hours will be fine. The theory behind this is something to with the flour absorbing moisture and the resultant batter being lighter.
- Now butter and sugar the moulds very well. The more sugar the crispier the outside. Place in the freezer for minimum 30 minutes.
- Heat oven to 230°c Fan. Place the moulds on a baking sheet and fill three quarters full. Place in oven and turn down to 210°c Fan. After 15 minutes turn the heat down to 190°c and cook for a further hour.
- They are cooked once they no longer wobble in the middle.