Bordelais Caneléwith caramelized crust
Bordelais canelés feature a dark, crispy crust, a creamy center, and a vanilla aroma, achieved with matured liquid batter and a very hot oven.
The canelé relies on the contrast between a deeply caramelized crust and a moist, almost baked cream-like center. The batter rests for a day to hydrate the flour and disperse the foam; then it is poured into well-greased and very hot molds, which fix the ridges and create the characteristic color without drying the interior.
Ingredients
Batter
Batter and molds
Batter
Preparation
Infuse the milk
Heat the milk with the vanilla and 40 g of butter until almost boiling; cover, rest for 15 minutes, and let cool slightly.
20 minutesMix without aerating
Combine eggs, sugar, and salt with a whisk without creating foam; incorporate the flour and then the milk gradually.
15 minutesMature the batter
Strain, cover in contact, and refrigerate for 24 hours to hydrate and stabilize the batter.
1440 minutesPrepare the molds
Preheat the oven to 240 °C, grease the canelé molds with the remaining butter, and fill up to 1 cm from the edge.
10 minutesBake at two temperatures
Bake for 15 minutes at 240 °C, reduce to 190 °C, and bake for 45 minutes; unmold immediately and cool on a rack.
60 minutes
Substitutions
Metal molds transfer heat better than silicone; extract does not reproduce the vanilla bean’s nuances and infusion.
Storage
Store in a ventilated container and reheat for a few minutes before serving.
Approximate shelf life: Best eaten the same day; up to 2 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
