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Cannelés De Bordeaux

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Cannelés De Bordeaux

Cuisine:French

Course:Dessert

20m prep 1h 20m cook 1h ready

About sixteen 1 ¾-inch tall cannelés Cannelés are a specialty of the Bordeaux region of France. These little cakes have a custardy center with a deeply browned, burnished crust. They can be finicky to make, and the copper molds used to bake them are expensive. However, if you are a cannelé devotee, they are worth the price. Silicone cannelé molds may be used, but they do not produce results as irresistible as those baked in copper molds.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ½ cups (355g) milk
  • 3 tablespoons (45g) unsalted butter
  • ¾ cup (150g) sugar
  • ¾ cup (95g) all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg
  • 2 large egg yolks
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract or paste
  • 1
    • 1 pound butter
    Sub-recipe steps
    1. Melt in a saucepan over low heat: 1 pound butter
    2. Once melted, do not stir. Skim off any foam that comes to the surface.
    3. For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
    4. For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
    5. Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ cups (355g) milk
  • 3 tablespoons (45g) unsalted butter
  • ¾ cup (150g) sugar
  • ¾ cup (95g) all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg
  • 2 large egg yolks
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract or paste
  • 1 Vegetable oil or Clarified Butter

Let's Cook

  1. Step 1.

    Combine in a medium saucepan: 1 ½ cups (355g) milk; 3 tablespoons (45g) unsalted butter

  2. Step 2.

    Place over medium heat until the butter is melted and the milk is just steaming, not simmering or boiling. Combine in a food processor and pulse together: ¾ cup (150g) sugar; ¾ cup (95g) all-purpose flour; ¼ teaspoon salt

  3. Step 3.

    Add and pulse until incorporated: 1 large egg; 2 large egg yolks

  4. Step 4.

    Transfer the hot milk to a liquid measuring cup with a pouring lip. With the machine running, add the hot milk through the feed tube until incorporated. Add: 2 tablespoons dark rum; 1 teaspoon vanilla extract or paste

  5. Step 5.

    Pulse briefly to incorporate. Let the batter cool, then refrigerate, covered, overnight.

  6. Step 6.

    Position racks in the upper third and center of the oven. Preheat the oven to 400°F. Let the batter come to room temperature while the oven preheats. If using copper molds, place them on a baking sheet and heat them in the oven for 10 minutes. When ready to bake, coat each mold with cooking spray or brush lightly with: Vegetable oil or Clarified Butter

  7. Step 7.

    Stir the batter well, then fill the molds three-quarters full. Bake on the center rack for 10 minutes, then rotate the pan front to back in the oven, reduce the temperature to 350°F, and bake for 30 minutes. Move the cannelé molds to the top oven rack and bake until deeply browned, 30 to 40 minutes more. Remove the cannelés from the molds immediately to cool completely on a rack.

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