Canelé: A Delicious French Custard Rum Cake at home

  Rum Cake

Canelé, also known as cannelé bordelais, is a classic French pastry that originated in the Bordeaux region of France. It is a small, cylindrical cake with a crispy, caramelized exterior and a soft, custard-like interior that is infused with rum and vanilla flavors. In this article, we will discuss the history of Canelé, how to make it, and some tips for creating a perfect pastry.

About Canelé

The origins of Canelé can be traced back to the 18th century in Bordeaux, France. The cakes were originally made by nuns using leftover egg yolks from wine production, which were abundant in the region. The recipe was later refined by local pastry chefs, who added rum and vanilla to the custard filling and developed the signature caramelized exterior. Today, Canelé is a beloved pastry in France and around the world.

Ingredients

To make Canelé, you will need the following ingredients:

• 2 cups of whole milk
• 2 tablespoons of unsalted butter
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 cup of all-purpose flour
• 1 1/4 cups of granulated sugar
• 3 egg yolks
• 1 whole egg
• 1/4 cup of dark rum

Instructions

1. In a medium saucepan, heat the milk, butter, vanilla extract, and salt over medium heat until the butter is melted. Remove the mixture from the heat and let it cool to room temperature.
2. In a large bowl, whisk together the flour and sugar.
3. In a separate bowl, whisk together the egg yolks, whole egg, and rum.
4. Add the egg mixture to the flour mixture and whisk until combined.
5. Slowly pour the cooled milk mixture into the egg and flour mixture, whisking constantly until the batter is smooth.
6. Cover the batter with plastic wrap and refrigerate for at least 24 hours.
7. Preheat your oven to 425°F (220°C).
8. Grease a canelé mold with butter and dust with flour.
9. Remove the batter from the refrigerator and stir gently.
10. Fill the molds with the batter, leaving a small amount of space at the top.
11. Bake the canelés for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 45-50 minutes, or until the canelés are golden brown and crispy on the outside.
12. Remove the canelés from the oven and let them cool in the mold for 5 minutes.
13. Gently remove the canelés from the mold and let them cool on a wire rack.

Tips for Creating a Perfect Canelé

1. Use a canelé mold. Canelé molds are specifically designed for this pastry and will help you achieve the signature shape and texture.
2. Refrigerate the batter for at least 24 hours. This will allow the flavors to develop and the batter to thicken, resulting in a better texture and flavor.
3. Grease the mold well. Canelés are notorious for sticking to the mold, so make sure to grease the mold thoroughly with butter and dust with flour.
4. Bake until golden brown and crispy. The exterior of the canelé should be caramelized and crispy, while the interior should be soft and custardy.
5. Serve at room temperature. Canelés are best enjoyed at room temperature, so let them cool before serving.

In conclusion, Canelé is a delightful