Bordeaux Canelés with Vanilla and Rum
From the MolalaCook kitchen · 烘焙手記
Bordeaux Canelés with Vanilla and Rum
雲呢拿冧酒可麗露
Rest the vanilla and rum batter for 24–72 hours before baking these fluted canelés.
▶ Watch the recipe
Before you begin
The original recipe uses a high first bake and separate upper and lower heat for the finish. The finishing temperatures are separate oven settings. The creator found 170°C for both elements gave less colour than intended.
Method 做法
Heat the vanilla milk
Split the vanilla pod and scrape the seeds into a saucepan with the pod, milk and sugar. Warm gently to about 70°C (158°F). In a separate bowl, beat the whole egg and yolk just to combine.
See this stage at 1:17 →
Mix and rest
Gradually whisk the warm milk into the eggs. Sift in the flour, mix smooth and add the butter, letting the residual heat melt it. Stir in the rum last. Cover and refrigerate the batter for 24–72 hours.
See this stage at 3:07 →
Fill the fluted moulds
Gently stir the cold batter to bring the settled flour back into suspension. Remove the pod. Fill the prepared canelé moulds about 80% full, allowing space for the batter to rise.
See this stage at 4:57 →
Bake and release
Bake at 230°C (446°F) with upper and lower heat for 20 minutes. Then set the upper element to 170°C and the lower to 200°C for a further 40 minutes. Turn out and cool on a rack to let the dark shell crisp.
Watch & bake along
Bordeaux Canelés with Vanilla and Rum
✦Why rest the batter before baking?+
Tools for this recipe
Japanese Non-Stick Canelé Molds · 5 pcs
The fluted sides bake the characteristic canelé crust. Check your mould dimensions and fill level.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
