When canelés meet coconut sugar.

// Ingredients (12-15 canelés) //

3 tbsp butter  //  2 cups milk (whole is best // vegan: plant based milk)  //  2 eggs  //  2 yolks (vegan: 3 tbsp flaxmeal + 9 tbsp water)  //  1 vanilla bean (or 1 tsp vanilla extract)  //  1/8 rum (or cognac)  //  3/4 coconut sugar  //  1 cup flour (I use unbleached all-purpose flour.)  //  a pinch of sea salt  //  12.5 g beeswax (optional)  //  12.5 g cacao butter (optional)

//  Instructions //

Melt butter with 1.5 cup of milk in a sauce pan, until butter is all melted.  Remove the pan from heat; pour in the rest of milk; stir until it combines; set aside.  Beat eggs in a small bowl, until it’s frothy; stir in vanilla beans (or vanilla extract).  Add rum (or cognac); stir well; set aside.  Process coconut sugar in a food processor until it becomes like flour.  Sift flour in a large bowl; stir in coconut sugar and salt.  Pour the egg mixture in the dry ingredients; stir until it mixes.  Gently stir in 1/3 of milk and butter mixture at a time.  Keep the mixture refrigerated for 24-48 hours. 

(2 days later)

Preheat the oven to 235°C.  Melt cacao butter and Beeswax until it becomes a liquid (or use butter, yet cacao butter and Beeswax will give canelés that beautiful brownish colour and glossy polished surface).  Grease the canelé moulds (pour into one another and ensure the inside of each mould is all greased); put the moulds in the freezer.  Remove the canelé mixture from the fridge and the moulds from the freezer.  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; continue baking for 40 minutes; reduce heat again to 175°C; continue baking for 20 minutes.  Remove the canelés from the oven; let them cool down for 5-10 minutes.  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.

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