The canelé de Bordeaux is a small, vanilla and rum-flavoured cake that originated in Bordeaux. Canelés look like little golden-brown gems and they are chewy on the outside and soft and custard-like on the inside.
I craved these little cakes so much that I ordered the proper copper canelé moulds from Mora in France so I could make them at home. I tried a number of canelé recipes and experimented until I baked canelés that were simple to make and tasted most like how I remember them. Here is the recipe:
Canelé de Bordeaux Recipe
Makes 18 canelés in 45mm moulds
- 2 cups milk
- 3 tablespoons unsalted butter (plus some to grease the canelé moulds)
- 1 vanilla bean (sliced with seeds scraped out for use; or alternatively, 1 teaspoon of vanilla extract can be used)
- 3 tablespoons corn flour
- 3/4 cup plain flour
- pinch of salt
- 1/2 cup caster sugar
- 1/2 cup icing sugar
- 4 egg yolks
- 1 tablespoon Cognac
- 2 tablespoons Grand Marnier
Step 1: Pour milk into a saucepan along with butter and vanilla-bean seeds. Add the vanilla-bean pod as well. Bring the milk mixture to a boil and then take the saucepan off the heat.
Step 2: Combine plain flour, corn flour, salt and sugars in a bowl.
Step 3: In a different bowl, lightly beat egg yolks. Take the vanilla pod out of the milk mixture and put it aside for now. Pour milk mixture into the egg yolks and whisk. Make sure not to cook the eggs.
Step 4: Pour the milk and egg mixture into the flour mixture and whisk the ingredients together. The batter will be runny much like a pancake batter.
Step 5: Add Cognac and Grand Marnier.
Step 6: Pour the batter into an airtight container adding the vanilla pod to the batter to enhance the vanilla flavour. Store the batter in the fridge for 12 hours at least (but preferably 48 hours).
Step 7: Preheat the oven to 210 degrees Celsius for a fan-forced oven (or 240 degrees Celsius for a conventional oven).
Step 8: Take the canelé batter out of the fridge. Whisk the mixture and then strain it into a bowl.
Step 9: Prepare the canelé moulds by greasing them with butter.
Step 10: Fill the canelé moulds with the strained liquid leaving 0.5cm at the top since they will rise a little and then sink while cooking.
Step 11: Bake canelés in the oven for 55 minutes or until they appear dark brown on the exposed edge.
Step 12: Using oven mitts turn the warm canelés out onto a cooling tray.
Canelés are best enjoyed at room temperature and within one day of baking them. I love them with a cup of tea or some Cognac, and although they could be eaten at any time of the day, I prefer them for morning tea or brunch.
Note: The copper moulds are a little expensive but they are much better than a silicon mould. I purchased only 6 copper moulds and so I make 6 canelé per day. This means I always have some fresh canelés.