Canelés De Bordeaux - French Rum and Vanilla Cakes

"Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by christine.mayalil photo by christine.mayalil
photo by Queen Dana photo by Queen Dana
Ready In:
25hrs 20mins
Ingredients:
10
Yields:
12-16 Canelé de Bordeaux
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ingredients

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directions

  • The day before: boil the milk with the vanilla and butter.
  • Take off the heat, allow to cool VERY slightly.
  • Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
  • Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
  • Place it in the refrigerator for 24 hours to 48 hours maximum.
  • When you are ready to bake the caneles: preheat the oven to 250C/495°F.
  • Butter the moulds liberally and then sprinkle some sugar in to the moulds.
  • Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more.
  • Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
  • Carefully unmould them whilst they are still hot. Allow them to cool.
  • Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.

Questions & Replies

  1. I would like to make these Canelés next week. I was wondering how long in advance can I make these and how to store the leftovers?
     
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Reviews

  1. These are delicious. I baked them in silicone molds and they were perfect after 1 hour. The outside was perfectly caramelized and the inside was creamy and smooth. I used the least amount of rum so my children could enjoy the as well (they loved them). My only problem was they barely rose, I think it was because my eggs were kind of small. I would have used more, but I ran out. I will adjust the amount of eggs if necessary next time. These are so rich and easy, that I will make them again. Thank you for sharing FT!
     
  2. What superb flavor in these wonderful treats! I used heart-shaped silicon molds which seemed to work wonderfully. In the photos they appear burnt; but, after re-reading the intro I realized this is normal. They were not black, but very dark brown carmelized coating. Once you bite into this dish, the flavors erupt across the palate from the moist inside with the "candied" texture exterior. Preparation wasn't as difficult as I initially thought as everything came together quite well staying true to the recipe. Thanks for sharing this wonderful recipe!!
     
  3. This were very easy. I only refrigerated for a few hours. The only change I would make is to check it at about the 35 to 40 minute point to see if the out side is carmalized and the inside is still liquid or semi liquid. Mine I felt were a bit dried out cooking for 50 minutes. I used a pop over pan with 6 individual cups and it fit the entire amount.
     
  4. I'm french and love making Canelés de Bordeaux.. This recipe is just perfect. BUT for those of you in a hurry, you can just cool the mix for an hour of so in the fridge.. The result will be to have slightly less grown Canelés when then cook but the taste is still so great. So just don't worry too much.. and try it! Bon appétit.
     
  5. Wow! I found the most wonderful non-stick flower-shaped metal moulds to make these in They were served to company with coffee yesterday afternoon. Everyone loved them. The cakes have a wonderful soft sweet interior surrounded by a shell flavoured with sweet burnt sugar. Yum.
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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