Easy Canelé de Bordeaux
These incredible baked custard dessert's known as canele cakes or canneles pastry, have a moist and soft interior and a crunchy caramelized outer crust that is perfectly baked to perfections.
Ingredients
- 2 cups 480 ml milk
- 3 eggs yolks 60 grams
- 2 cups all purpose flour 240 grams
- 1 teaspoon vanilla extract 5 grams
- 3 tablespoons unsalted butter 45 grams room temperature plus more for coating the canele molds
- 1 1/4 cup granulated sugar 250 grams
- 1/2 teaspoon salt 2 grams
Instructions
- Preheat oven to 190 °C (375 °F) and set rack to middle position.
- Add the milk, and butter into a pot and cook on medium heat until butter has melted.
- In a separate bowl, add the flour, sugar, egg yolks, vanilla extract, and salt and whisk together until a batter is formed.
- Pour in the warm milk mixture in a slow steady stream whisking continuously until custard batter is smooth.
- Coat the inside of each canele mold with a generous amount of melted butter.
- Fill each canele mold about 3/4 high or scale 25 grams into small molds or 65 grams grams into larger molds.
- Place filled molds onto baking tray and bake small caneles for about 25-30 minutes and large caneles for 45-50 minutes.
- These bake times are for convection oven, if your using a regular oven increase the bake time by about 25%, so small caneles 31 minutes and large 65 minutes.
- Once celés are baked, remove them from the oven and carefully flip them and gently bang onto a lined tray until they release.
- Let them cool before serving.
