Canelé is a small, elegant French pastry from Bordeaux with a caramelized exterior and a soft, custardy interior infused with vanilla and rum. These cylindrical cakes are a classic French breakfast treat with a sophisticated flavor profile.
Preparação
20 min
Cozedura
60 min
Total
140 min
Doses
12 srv
Dificuldade
Hard
Calorias
285 kcal
For 12 dose(s)
Por dose
In a saucepan, heat milk with vanilla bean and cinnamon stick until steaming, then remove from heat and let infuse for 30 minutes
Strain the milk mixture and whisk together with egg yolks, whole eggs, and sugar until well combined
Fold in flour and add dark rum and butter to the mixture, stirring until smooth
Let the batter rest in the refrigerator for at least 2 hours or overnight for best results
Brush canelé molds generously with melted beeswax or special canelé coating on all interior surfaces
Pour batter into prepared molds, filling them about three-quarters full
Bake in a preheated oven at 200°C for 50-60 minutes until the exterior is deeply caramelized and dark brown
Remove from oven and let cool slightly before carefully unmolding the canelés onto a wire rack
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