These magical little confections are a specialty of Bordeaux, where nuns were said to have created them more than 200 years ago using the flour they salvaged from the holds of sailing ships anchored in the Port de la Lune.
The correct use of a Canelé :
The Canelé is consumed for breakfast, for snacks and as dessert. It is better to serve the small Canelé with cocktails, and the big version at the end of a meal.
The drink matters little, as the Canelé accomodates itself equally well with Champagne as with tea and goes with all of types of wines.
More than simple, more than tasty :P , Miam Miam (=Yummy!) !
Today, Canelés are so famous that they can be even bought at Bordeaux's Mc Donald's!!
Ingredients for 4:
-1/2 Litre of milk
-2 whole eggs and 2 egg yolks
-1 dl wheat flour
-2,5 dl sugar
-50 g butter
-a pinch of salt
-3-4 tbsp rum
- 1/2 vanilla bean or 1 tbsp of vanilla extract
You need a special mould for the small ones (here) and another for the biggest (here) .
The day before: boil the milk with the vanilla and butter.
Take off the heat, allow to cool VERY slightly.
Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
Place it in the refrigerator for 24 hours to 48 hours maximum.
When you are ready to bake the caneles: preheat the oven to 250C/495°F.
Pour the batter in to the caneles moulds, they should be 3/4 full - NO more.
8Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside.
Carefully unmould them whilst they are still hot. Allow them to cool.