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Oh you are going to love Caneles, the first time I tried Caneles was during one of my first visits to France during an unforgettable student exchange experience. I remember that my friend Montse, and I had been in a bus for more than 10 hours, and we were very VERY hungry. We walked in a tiny French Patisserie, and we bought a bag filled of Caneles. I will always remember that first bite of the caramelized exterior combined with the rich, moist, and custard like filling….that was….. amazing!
A few weeks ago, I saw an article for Caneles in a cooking magazine, and it brought back so many good memories that I decided to make them. I immediately started looking for Canele molds online only to find out that the authentic Canele coper molds are quite expensive (about $35USD a piece). I continued looking for cheaper Canele molds, and I found a Canele baking tray in Amazon for $29.00USD which worked great for me-No complaints.
A little history on the origins of the Caneles:
The Caneles date back between 15th-18th centuries, and like many other European delicacies, the Caneles originated in the convents around the winemaking regions of Bordeaux. Winemakers use eggs whites to clarify the wine, and would give the excess egg yolks to nuns to make food for the poor. The nuns added a few other ingredients, and that is how the Canele was born.
Ok enough writing….it is time to apron up, and get busy with the Caneles
AuthorPapeoByPepiCategorySweet RecipesFrench Caneles de Bordeaux
In a medium size saucepan, place the milk, vanilla pod, and butter -Simmer on low heat for 8-10 minutes, and let it sit.
**For Thermomix users:
**TMX-Time: 7 minutes/Temperature:90 degrees/Speed: Spoon
In a separate bowl, whisk the eggs, and the eggs yolk. Set aside
Place flour, powdered sugar, and salt into the bowl of a food processor or your Thermomix bowl.
Add the eggs, the egg yolks, and the warm milk( set the vanilla pod aside), and make sure that the ingredients are well combined.
**For Thermomix:TIME: 45 Seconds/Speed:4
Strain batter through a fine sieve into a new bowl.
Stir in the rum, and add the previously used vanilla pod.
Cover, and refrigerate 24-48 hours
Preheat the oven 450 degrees Fahrenheit
Remove the batter from the fridge
Stir the batter well
Place the canele baking tray in the oven and heat for 5 minutes
Remove the canele baking tray from the oven, and grease the canele baking tray with melting butter.
Pour the batter leaving 1cm from the top
Bake the caneles at 450 degrees Fahrenheit for 10 minutes, without opening the oven, reduce the oven temperature to 375, and bake for 45 minutes. Every oven is different, and therefore, baking times may have to be adjusted.The Caneles need to be dark brown before removing from the oven.
Let them cool in the baking tray for 15 minutes. This helps preserving their shape.
Ingredients
Directions
In a medium size saucepan, place the milk, vanilla pod, and butter -Simmer on low heat for 8-10 minutes, and let it sit.
**For Thermomix users:
**TMX-Time: 7 minutes/Temperature:90 degrees/Speed: Spoon
In a separate bowl, whisk the eggs, and the eggs yolk. Set aside
Place flour, powdered sugar, and salt into the bowl of a food processor or your Thermomix bowl.
Add the eggs, the egg yolks, and the warm milk( set the vanilla pod aside), and make sure that the ingredients are well combined.
**For Thermomix:TIME: 45 Seconds/Speed:4
Strain batter through a fine sieve into a new bowl.
Stir in the rum, and add the previously used vanilla pod.
Cover, and refrigerate 24-48 hours
Preheat the oven 450 degrees Fahrenheit
Remove the batter from the fridge
Stir the batter well
Place the canele baking tray in the oven and heat for 5 minutes
Remove the canele baking tray from the oven, and grease the canele baking tray with melting butter.
Pour the batter leaving 1cm from the top
Bake the caneles at 450 degrees Fahrenheit for 10 minutes, without opening the oven, reduce the oven temperature to 375, and bake for 45 minutes. Every oven is different, and therefore, baking times may have to be adjusted.The Caneles need to be dark brown before removing from the oven.
Let them cool in the baking tray for 15 minutes. This helps preserving their shape.
Awesome recipes I cant wait to try them – of course I wish I was trying them with you!
I miss ya’!One of these days, Im going to go to TX just to cook for ya’