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Simone Faure's Canelé Recipe
2 cups whole milk
2 tablespoons unsalted butter
3/4 cup cake flour
Pinch of salt
3/4 cup plus 2 tablespoons sugar
4 extra-large egg yolks
1 tablespoon dark rum
1. Place milk in a heavy bottom pot. Split vanilla bean and scrape the seeds with a small knife, add to milk. Heat to 183 degrees on a candy thermometer, about 8 to 10 minutes, add the butter and allow it to melt in the milk.
2. Meanwhile, place the cake flour, salt and, sugar in a mixer and blend with the paddle attachment until combined.
3. Add the egg yolks; beat until the mixture begins to tighten—the dough will resemble thick, golden paste.
4. Remove vanilla bean and scrape and extra vanilla seeds into milk before discarding. With the mixer on, quickly and steadily pour the hot milk into the mixture in the mixing bowl. Beat until combined. Strain batter through a very fine sieve into a clean container, pressing any congealed yolk through. Stir in the rum, and let cool to room temperature. Cover and refrigerate 24 to 48 hours.
5. Prepare molds by brushing the interiors with melted butter. Allow the butter to set in the molds. You could refridgerate the molds until you are ready to fill them.
6. Preheat the oven to 400 degrees (375 if using convection heat). Place molds on baking a sheet. Stir the batter and then fill mold almost to the top. Place on lower oven rack. Bake until the cannelés are deep, deep brown in color. Depending on your oven, baking times can range from 1-2 hrs.
7. Remove the molds from the oven and allow to slightly cool. Invert the mold onto a tray to remove Canelé.
Simone's Notes: Canelé are best when they are at least 4 hours old. They can be frozen and refreshed in a 500 degree oven for 5 minutes.
Video by Kevin A. Roberts