Canelés de Bordeaux: A Timeless French Pastry
Introduction
Canelés de Bordeaux, with their distinctive cylindrical shape and caramelized crust, are a beloved French pastry with a rich history and unique preparation. Originating in the city of Bordeaux, these bite-sized treats have become a culinary icon, enjoyed by locals and visitors alike.
History
The origins of canelés can be traced back to the 18th century, likely created by nuns in the convents of Bordeaux. These nuns used readily available ingredients, such as flour, eggs, sugar, and rum, to make a simple yet flavorful pastry. Over time, canelés gained popularity beyond the convent walls, becoming a staple of Bordeaux’s culinary scene.
Preparation
Creating canelés requires a specific process and attention to detail. Here’s a step-by-step guide to their preparation:
- Ingredients:
- 500ml whole milk
- 250g plain flour
- 250g caster sugar
- 2 eggs + 2 egg yolks
- 100g unsalted butter, melted
- 1 vanilla bean, split and scraped
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50ml dark rum
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Batter:
- In a large saucepan, bring the milk, vanilla bean, and half of the sugar to a boil.
- Remove from heat and whisk in the flour until a smooth paste forms.
- Return to medium heat and cook for 2-3 minutes, stirring constantly.
- Transfer the paste to a large bowl and let cool.
- Beat the eggs and egg yolks with the remaining sugar until light and fluffy.
- Gradually add the cooled paste to the egg mixture, alternating with the melted butter.
- Stir in the rum.
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Cover the batter and refrigerate for at least 12 hours, or overnight.
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Molding:
- Grease and flour individual canelé molds.
- Fill the molds to about 3/4 full with the batter.
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Let the filled molds rest at room temperature for 1 hour.
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Baking:
- Preheat the oven to 220°C (425°F).
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Bake the canelés for 15 minutes, then reduce the oven temperature to 180°C (350°F) and bake for an additional 45-50 minutes, or until they are golden brown and have a crisp crust.
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Cooling:
- Let the canelés cool in the molds for 10 minutes before inverting them onto a wire rack to cool completely.
Serving
Canelés de Bordeaux are traditionally served at room temperature, often alongside a cup of coffee or tea. Their caramelized crust and soft, custard-like interior make them an irresistible treat.
Variations
While the classic canelé recipe remains unchanged, there are a few variations that have emerged over the years:
- Chocolate Canelés: Add melted chocolate to the batter for a rich and indulgent variation.
- Fruit Canelés: Incorporate chopped fruit, such as raisins or cranberries, into the batter for a fruity twist.
- Salted Caramel Canelés: Fill the canelés with salted caramel sauce for a sweet and savory combination.
Conclusion
Canelés de Bordeaux are a testament to the culinary artistry of France. Their unique preparation and timeless flavor have made them a beloved pastry, enjoyed by generations. Whether enjoyed as a simple treat or paired with a special occasion, canelés de Bordeaux continue to delight taste buds with their distinctive charm.
