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Canelรฉ
Bordeaux fluted cakes - rum and vanilla custard cakes with a deeply caramelized, crisp crust and a tender, custardy interior. A signature sweet from the Bordeaux region.
๐ง ์ฌ๋ฃ
- 500 ml Whole milk
- 250 g Granulated sugar
- 100 g All-purpose flour
- 2 Egg yolks
- 1 Whole eggs
- 50 ml Dark rum
- 1 Vanilla bean
- 30 g Unsalted butter
- for molds Beeswax and unsalted butter
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Infuse the milk: In a medium saucepan, combine the milk, granulated sugar, and the unsalted butter. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat gently over medium-low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat, cover, and let it infuse for at least 10 minutes (or longer for a stronger vanilla flavor). Discard the vanilla pod.
โฑ๏ธ 10 minutes (plus infusion time) - 2
Prepare the batter: In a large bowl, whisk together the all-purpose flour, egg yolks, and the whole egg until smooth. Gradually whisk in the warm (not hot) infused milk mixture until fully combined and no lumps remain. Stir in the dark rum. The batter will be quite thin, similar to heavy cream.
โฑ๏ธ 15 minutes - 3
Rest and chill the batter: Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the batter to prevent a skin from forming. Refrigerate the batter for at least 24 hours, and up to 48 hours. This resting period is crucial for developing the characteristic texture and flavor of canelรฉs.
โฑ๏ธ 24-48 hours - 4
Prepare the molds: Preheat your oven to 220ยฐC (425ยฐF). If using copper canelรฉ molds, melt the beeswax and butter mixture. Brush a generous layer inside each mold, ensuring complete coverage. If using non-stick molds, a light greasing with butter or cooking spray may suffice. Chill the prepared molds in the freezer for at least 15 minutes to set the coating.
โฑ๏ธ 15 minutes (plus chilling time) - 5
Bake the canelรฉs: Remove the chilled molds from the freezer. Give the rested batter a gentle stir. Fill each mold about 2/3 to 3/4 full. Place the filled molds on a baking sheet. Bake in the preheated oven at 220ยฐC (425ยฐF) for 15 minutes. Then, reduce the oven temperature to 180ยฐC (350ยฐF) and continue baking for another 50-60 minutes, or until the canelรฉs are a deep, rich mahogany brown on the outside and have risen significantly. The exact baking time will depend on your oven and molds.
โฑ๏ธ 1 hour 5 minutes - 1 hour 15 minutes - 6
Cool and serve: Carefully remove the canelรฉs from the oven. Immediately unmold them onto a wire rack. They should release easily if the molds were properly coated. Let them cool completely on the wire rack. The exterior should be crisp and caramelized, while the interior remains soft and custardy. Serve at room temperature.
โฑ๏ธ 30 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โCopper molds are highly recommended for achieving the best, most even caramelization and crisp crust.
- โThe beeswax and butter coating is key to the canelรฉ's signature dark, caramelized exterior. Ensure thorough coverage.
- โThe long resting period for the batter is essential for the canelรฉ's unique texture โ a crisp, caramelized crust giving way to a tender, custardy, almost pudding-like interior.
- โDo not overfill the molds, as the canelรฉs will puff up significantly during baking.
- โBaking temperature and time are critical. Watch closely to achieve the desired deep mahogany color without burning.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For an orange-scented canelรฉ, add the zest of one orange to the milk infusion and replace the rum with orange liqueur (like Grand Marnier) or omit.
- Create mini canelรฉs by using smaller molds and adjusting the baking time accordingly (likely shorter).