// ingredients (12-15 canelés) //
- 2 cups milk (whole is best // vegan: plant based milk)
- 3 tbsp butter
- 2 eggs & 2 yolks (vegan: 3 tbsp flaxmeal + 9 tbsp water)
- 1-1/2 tsp vanilla bean (or vanilla extract)
- 1/8 rum (or cognac)
- 1 cup flour (I use unbleached all-purpose or almond flour)
- 3/4 coconut sugar
- a pinch of sea salt
- 12.5 ml beeswax (optional)
- 12.5 ml cacao butter (optional)
// instructions //
- In sauce pan, melt butter in 1-1/2 cup of milk. When butter is all melted, remove the pan from heat and pour in the rest of milk. Stir until it combines and set aside.
- In a small bowl, beat eggs until it’s frothy and stir in vanilla beans (or vanilla extract). Then add rum (or cognac). Set aside.
- Put coconut sugar in a food processor until it becomes like flour. Sift flour in a large bowl. Then stir in sugar and salt.
- Pour the egg mixture in the dry ingredients and stir until it mixes. Then gently stir in 1/3 of milk and butter mixture at a time. Keep the mixture refrigerated for at least 24 hours to 48 hours.
- (2 days later…) Preheat the oven to 235°C…
- Melt cacao butter and Beeswax until it becomes a liquid. Then grease the canelé moulds (pour into one another and make sure the inside of each mould is all greased) and put the moulds in the freezer. (If you don’t have cacao butter or beeswax, you can use butter.. But I highly recommend that you use both of them to grease the moulds because the canelés will not only come out easily, but will also give them that beautiful brownish colour and glossy polished surface.)
- Until the oven is well heated, remove the canelé mixture from the fridge and the moulds from the freezer. Then put the mixture into batter dispenser or designated easy pour containers before pouring into the moulds.
- Bake the canelé at 235°C for 10 minutes. Reduce heat to 185°C and continue baking for 40 minutes. Then reduce heat again to 175°C and continue baking for 20 minutes. (After reducing from the high heat, some bake their whole way for 45-60 minutes in 175-190°C, depending on oven capabilities..)
- Remove the canelés from the oven and let them cool down for 5-10 minutes. Then remove the canelés from the moulds by turning them upside down. Let the dark crispy canelés cool on a rack.
* For wine lovers, Michel Roux Jr suggested that the light sparkling wine, Clairette de Die 2014 (the combination of Clairette and Muscat) from the Rhône Valley, when served chilled, can enhance the beautiful sweetness of canelés. The Sicilian wine, Pietra Nera, Zibibbo 2012 from Marco de Bartoli, might be even better! Its citrus aromas compliment these little French treats beautifully…