Canelés Bordelais

I used all my web scouring skills and I could not find one English version of the canelés recipe that I love. Not one! I decided instead to just translate the recipe we have (to the best of my ability, bear with me if you are actually bilingual and have read the original recette in French).

Et voila, here is what I believe is the best canelés recipe one can do easily at home.

First you need molds. Not fuzzy green fungi, but the floppy silicon kind
You can buy them pretty cheaply here: http://the-cookware-kitchen.amazonwebstore.com/Freshware-15-Cavity-Silicone-Small-Cannele/M/B004G2Q7ZA.htm

Then here is the list of ingredients:

2 1/4 cups of whole milk
1 pinch of salt
2 whole eggs, and 2 additional egg yolks
Half a vanilla stick (or one tsp vanilla extract)
2  - 6 tbsp of rum (depending on how much you like rum J)
3/4  cup of flour
2 cups of powdered sugar (confectioner’s sugar)
3 ½  tbsp. of butter (unsalted is best)

How to make them:

Boil the milk with the butter and vanilla added (try to let it really boil fully so that there is less foam)

While you are waiting for the milk mixture, put the flour, sugar and salt together in a bowl.

In a separate small bowl, mix the two eggs and two egg yolks together.

Pour the egg mixture in with the flour mixture and stir gently.

Once the milk has fully boiled, add it to your batter. Stir it gently and slowly, you don’t want air in the batter, it’s not supposed to be fluffy, but more “custardy” in the middle!

Now let it cool, once its room temperature, add the rum stirring again just a little.

Put it in the fridge for at least a few hours now (some people recommend waiting one day before cooking them, I tend not to have so much patience, so I just wait four or five hours)

As it gets closer to the time to cook them, pre-heat your oven to 500 degrees fahrenheit (or 270 celsius). Once its heated, put the canelés in the molds and let them cook at this temperature for 5 minutes.

* If your oven doesn’t go this high, put it as high as possible and then cook them at this high temperature for a little longer. My sister-in-law does hers at 450 fahrenheit (240 celsius) for 10 minutes instead.

After the initial high heat, reduce the heat to 350 fahrenheit (180 celsius) and let them continue to cook for 55 minutes (they should cook an hour in total). Check them about ten minutes before the end, and make sure they aren’t getting too dark. They should be dark brown, but not burned!

Then take them out, let them cool off and enjoy! These are sometimes better the second day, so if you can manage to leave some, do. They are great with vanilla ice cream, in my opinion. Hope someone tries them!