Canelé

 Canelé

The word canelé means "grooved".⁠
Canelé has the official name "canelé de Bordeaux".⁠
⁠
Canelé is said to have originated around the 16th century at a convent in Bordeaux, France.⁠ It is said that it was first made by nuns and they used egg whites to remove the lees from wine during brewing, using the egg yolks that were left over from the process and made canelé .　　⁠

The dough is crunchy on the outside and moist and elastic on the inside. Why not try making canelé at home?

　　　　　　

Ingredients
Milk ...250g
Vanilla paste ...as needed
Flour...35g
Strong flour ...30g
Granulated sugar ...110g
1 egg yolk
Whole egg...25g
Rum...2 tablespoons
Unsalted butter...15g

 

Preparation
Mix egg yolks and whole eggs until blended.

1. Make the browned butter. Heat butter in a small saucepan over medium heat, stirring constantly, until light brown. When browned, cool by running water over the bottom of the pan and set aside until ready to use.

2. Combine milk and vanilla paste in a saucepan over medium heat and bring to a boil, stirring constantly. Then let cool until the temperature reaches about 60°C (140°F).　　　　　

3. Place the flour mixture and granulated sugar in a bowl and mix well with a whipper. Then add the milk from 2 and mix gently with a whipper to avoid kneading.
*It is okay if there are a few lumps here.                    

4. Add the browned butter, beaten eggs, and rum and mix gently with a rubber spatula.      

 

5.Scrape with a net.

6. Cover the dough tightly with plastic wrap and let rest in the refrigerator for at least 12 hours, preferably 24 hours.

7. Once the rested dough is removed from the refrigerator, let it sit until it comes to room temperature.
*In winter, it takes longer to return to room temperature. If you are in a hurry, place the dough in a bowl of warm water or use the fermentation function of your oven.

8.Set the preheat to 230°C, and when the temperature rises, let the machine run idle for 10 minutes.    

9. Spread butter all over the inside of the mold and gently pour in the batter until it reaches the eighth filling.10. With the oven running, remove the baking sheet only and place the molds at intervals. Return the baking sheet to the oven and bake at 230°C for 20 minutes, then lower the temperature to 190°C for 30 to 40 minutes.
*If the baking is not brown enough, bake for an additional time.

10. When baked, unmold and serve.
*If the cake is too light in color when unmolded, add more time to the baking time.

Please try it!