Dessert French

French vanilla and rum pastries (canelés)

Name: French vanilla and rum pastries (caneles) recipe
Yield: 12
Cuisine: /french
Ingredients: 450ml milk; 50g unsalted butter; 1 vanilla bean, split, seeds scraped; 2 large eggs; 2 large egg yolks; 250g white sugar; 30.00 ml rum; 100g plain flour; Cooking spray, to grease

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by delicious. team

delicious. team

Jun 16, 2023

“Canelés are a traditional pastry from the Bordeaux region of France and are traditionally baked in little copper moulds specific to this pastry. The outside of the pastry is nicely browned and caramelised, and the inside remains soft and custard-like. They are best when eaten the day they are made.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier

450ml milk
50g unsalted butter
1 vanilla bean, split, seeds scraped
2 large eggs
2 large egg yolks
250g white sugar
1 1/2 tbs rum
100g plain flour
Cooking spray, to grease

Method

1.

Combine milk, butter and vanilla pod and seeds in a small saucepan. Bring to a simmer then set aside for flavours to meld. Remove vanilla pod.
2.

Whisk eggs and yolks in a large bowl. Add sugar and a pinch of salt flakes and whisk until incorporated. Add rum and sift flour over the mixture, whisking to combine. Add the milk mixture and whisk until well combined. Allow batter to come to room temperature before placing in the refrigerator. Chill for 48 hours.
3.

Remove batter from the refrigerator and stir (it will have separated). Try not to incorporate too much air into the batter. Return to the refrigerator until ready to bake.
4.

Preheat oven to 220°C/200°C fan-forced. Place 2 x 8-hole silicone canelé moulds on a large baking tray. Spray 12 of the canelé holes lightly with cooking spray to grease. Preheat moulds in oven for 5 minutes.
5.

Carefully remove hot moulds from oven and fill greased canelé holes evenly with chilled batter. Bake for 15 minutes.
6.

Reduce oven to 210°C/190°C fan-forced. Bake for a further 1 hour. Canelés are done when sides are caramelised (interiors will still be still soft). Remove canelés from moulds while still hot, and allow to cool completely on a serving plate. They will firm up as they cool. Serve.