“First we eat, then we do everything else” M.F K. Fisher
Canelé… ever heard about it? They are these little caramelly little “things”, not sure whether it can be called a biscuit because it is soft, and not a cake because it is so tiny. Let’s settle for calling them a “delicacy” 🙂 And the last and most important thing you need to know, is that they are delicious and super easy to make!
I have family that live in Bordeaux (France), and I remember eating them at my Aunties in the summers we went to visit! Typically we have them for pudding, and usually after a delicious Coq au vin! 🙂 Obviously my mum took the recipe back to Brittany where we often made them part of our picnics, as easy they are easy to carry. A perfect un-missable and simple recipe for the new bakers to try!
Finally, before we start – this is not a last minute recipe, you will need to be patient and let the batter rest overnight to give it the right texture. They then take about 45min to 1h to bake.
I love to serve each Canelé with Baileys chocolate Italian buttercream.
Quantity: 20 normal size Canelé or 40 mini Canelé
Utensils: Canelé Moulds (I used mini ones, because they are cute… of course!)
- 50cl of milk
- 2 large eggs
- 2 egg yolks
- 1 tsp of vanilla paste (or vanilla pod)
- 1 tbsp of white rum
- 100g of plain flour
- 250g of caster sugar
- 50g of salted butter
- Canelé batter: In a pan: heat the butter, milk, and vanilla and bring to the boil. In another bowl, mix the sugar and the flour, then add all of the eggs and the egg yolks all in one go. When the egg mix is smooth, add the boiling milk to the egg mix and mix constantly to get to a “Crêpe” consistency. Finally, add the rum.
- Rest the batter overnight and cover with cling film.
- The next day: Pre heat the oven at 22o degrees. Fill out the Canelé moulds to 3/4 of the moulds and cook first for 20min and then turn down to 180 degrees and cook for another 40min until nice and golden brown.
- Take out of the mould when still hot and reserve in a air tight container.