Every time I see a canelé I have a canelé. So when I was in France last summer I had a canelé. And then I saw the canelé molds in the supermarché, and had forgotten all about how impossibly hard everyone says they are to make. Even more so in silicone molds.
So here I was, back from France, with a silicone canelé mold and a panic attack. But I had laid my bed, so now I had to lay in it (and give myself= an excuse to finally get a sugar thermometer).
I was terrified to make these, but because I was so scared I finally didn’t fuck up a bake! I followed the recipe from Kitchn to a tee, and that’s been my saving grace with these delicious assholes ever since.
Keep in mind that this is a process of days, not hours.
To retain my sanity I will only be sharing the recipe for silicone mold canelés here. Refer to the Kitchn for the copper mold versions, which seem like a lot more of a nuisance.
Canelés Bordelais from a Silicone Mold
- 1 vanilla bean
- 2 c whole milk
- 2 tbsp unsalted butter chilled and diced
- 3/4 c cake flour see instructions
- pinch salt
- 3/4 c and 2tbsp superfine or baker's sugar
- 4 extra-large egg folks
- 1 tbsp dark rum
- 1 tsp vanilla extract
- canola oil for brushing the molds, DO NOT substitute
Two days ahead of schedule: prep the molds and batter
- Brush your silicone molds with canola oil and place them in the freezer. This supposedly helps with the crunchy tasty outer layer of the canelés.
- Rinse a heavy-bottomed saucepan with cold water, set over a low heat and add the milk. Split the vanilla bean and add to the milk. Heat slowly to a 83 C/ 183 F on a candy thermometer.
- While the milk is slowly heating, place the butter, cake flour (if you cannot find cake flour: 125 gr of plain flour mixed with 15 gr of corn flour makes 1 c of cake flour) and salt in a food processor and pulse until well combined. Scatter the sugar on top and pulse again until mixed (if you cannot find superfine or baker’s sugar, pulse the sugar by itself before you start this process).
- Add the egg yolks and pulse again until the mixture begins to tighten and sort of resemble a dough.
- Once the milk has reached the desired temperature, remove the vanilla pod and scrape the seeds into the milk. Discard the pod.
- With the food processor on pulse, quickly and steadily pour the hot milk into the mixture in the food processor and pulse until fully combined. Don’t be alarmed: it will look like a very thin custard or pancake batter.
- Strain the batter through a fine sieve into a clean container, pressing any congealed yolk through. Throw out whatever remnants you can't press through the sieve.
- Stir in the rum and vanilla and leave to cool to room temperature.
- Cover and refrigerate 24-48 hours. This is necessary for the development of the gluten. I found more hours yielded better results.
- Preheat your oven to 400 F/ 200 C (or 180 C if using a convection oven).
- Stir the batter, move to a measuring cup for an easier pour and fill the chilled molds almost to the top.
- Place on the lowest oven rack and bake until the cannelés are a deep brown color, about two hours (or an hour and fifteen minutes if you’re using a convection oven).
- Remove from oven and leave to cool inside the molds so they retain their shape.