French Canelés
Canelés taste like vacation! Canelés de Bordelais are small cakes with rum that are traditionally baked in copper molds. Juicy like a pancake on the inside, delicious and crispy on the outside.
INGREDIENTS
½ vanilla bean
250 ml milk
30g butter
2 egg yolks (size M)
100g sugar
1 pinch of salt
60 g wheat flour (Type 405)
30 ml brown rum
Some butter for the molds
PREPARATION
1st step
At least 5-6 hours before: Cut the vanilla pod lengthwise and scrape out the pulp with the blunt side of a knife.
Bring the milk, butter, scraped vanilla pod and pulp to the boil in a saucepan, then set aside.
2nd step
Bring the vanilla milk to the boil again. Mix the egg yolks with sugar and salt well in a bowl. Add flour and hot milk alternately and stir until smooth.
Finally stir in the rum. Refrigerate the dough for at least 5-6 hours, preferably overnight.
3rd step
Preheat the oven to 220 degrees top/bottom heat (fan oven: 200 degrees). Lightly grease five canelés molds and place them on a baking tray or rack at a distance from each other.
Take the dough out of the fridge, stir briefly and remove the vanilla pod. Using a measuring cup, pour in until approx. 1 cm below the edge of the molds.
4th step
Bake canelés in the preheated oven for about 45 minutes. The surface should be dark after baking so that you get a crispy crust.
Let cool for 5 minutes, then turn out. Enjoy the canelés fresh.
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