Wednesday, 5 October 2016

mini canelés

of course you can pronounce it

And even if you can't pronounce it, you can still eat them. According to gmail I asked a friend for this recipe in January 2011. We had dinner at her place and for dessert she served the most delicious mini-canelés. I knew I had to try making them myself, I just didn't think it would take me 5 and a half year before I actually got to it. But I finally did, and not just a little bit. Since we were having our housewarming here in DC I made 195 exactly, so maybe that makes up for the fact it took me so long to get started. I also plan on making them again very soon - not as many though -  the kids loved them even if they're not usually fans of canelés.

If you don't know canelés (insert horrified emoji), here's how Wikipedia describes them: small French pastries flavoured with rum and vanilla with a soft and tender custard center and a dark, thick caramelised crust taking the shape of small, striated cylinders. Originally a speciality of the Bordeaux region of France, it is now widely available in the rest of France and abroad. The last part is not completely true. I haven't been able to find any here in Washington DC, which is why I make my own. I also prefer the mini version because there's more of the crunchy, caramelised part.

Recipe for approximately 60 mini-canelés:

What you need:

First of all you need the following special equipment: two 18 canelés molds (you can find them on Amazon).

1/2 liter milk
2 whole eggs + 2 egg yolks
100 g all purpose flour
250 g caster sugar
50 g butter
1/2 teaspoon salt
5 tablespoons of rum
1 tablespoon vanilla extract

What to do:

1. Cut the butter into small pieces and mix with the milk and vanilla extract in a large saucepan. Bring to boil, yes boil, but on moderate heat and while stirring regularly. Meanwhile (you got two hands, right?)  mix flour, sugar and eggs in a large bowl.

2. Once the milk is boiling pour it gently into the flour mixture and blend on low speed until there are no lumps left. It should look like crepe batter. 

3. Let the batter rest for one hour, then add the rum and mix again. Heat the oven at, damn I don't know any longer if I should write this in Celsius or in Fahrenheit, so I'll do both: 270 degrees Celsius/520 Fahrenheit.

4. Fill the canelés molds 4/5 of the way (no buttering needed!) and bake the canelés for 5 minutes, then turn down the oven temperature to 180 degrees Celsius/ 360 Fahrenheit and continue baking for about 40-45 minutes depending on how caramelised you want them to be. The inside needs to stay tender. Remove the molds from the oven, let them cool down for a few minutes and then demold.

Let me know how it goes!

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