Originally from the southwestern region of France, Bordeaux cannelés are now enjoyed all over the world. These little pastries are delicious and elegant, with their crispy golden shell contrasting with the soft, fragrant interior, and are often challenging to perfect at home. So how can one achieve this ideal contrast at home? Discover here several tips for making excellent cannelés yourself.
The importance of choosing the right mold in making Bordeaux canelé
It can never be stressed enough, the choice of cannelé moulds is crucial to achieve these typical pastries that are true to ancestral recipes. Professionals recommend using copper moulds to ensure optimal heat distribution from the oven, and thus, to have a uniform cooking of the canelé. However, using silicone moulds can make the unmolding easier. In any case, make sure that the sheet is in good condition.
Copper or Silicone Molds: What to Choose?
There is no absolute answer to this question, as it is mainly a matter of taste. Some people prefer cannelés made with copper molds for their authentic feel, while others will lean more towards silicone molds for their practical and economical side. In any case, the cooking quality will be slightly different depending on the type of mold used. It’s up to you to test what works best at your home!
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Preparation and resting of the canelés dough: Patience and precision on the menu!
To make successful cannelés worthy of the name, it is crucial to properly prepare and especially let the dough rest before baking it, ideally for 24 hours in the refrigerator. For about 16 cannelés, you would need:
- 500 ml of whole milk
- 1 vanilla pod (or 1 teaspoon of vanilla extract)
- 50 g of butter
- 100 g of flour
- 250 g of powdered sugar
- 1 pinch of salt
- 2 whole eggs
- 2 egg yolks
- 3 to 4 tablespoons of rum (according to your taste)
Perfect cooking of cannelés: A matter of temperature and time
Just like for the preparation, succeeding in making your Bordeaux canelés also requires rigor in cooking. Indeed, you must respect two important steps : a first high-temperature baking followed by a second gentler one. This double pressure will allow obtaining both a perfectly golden and crispy shell, and a soft and fluffy interior as desired.
Step 1: Intense heat to create the characteristic shell
For this first baking step, preheat your oven to a temperature between 240° and 250°C (thermostat 9). Once the oven is hot, put in the canelés and let them bake for 12 to 15 minutes. This high heat will help to develop the outer shell, which will be nicely browned and caramelized. Nevertheless, monitor the baking closely to avoid the pastries from burning.
Step 2: Extended time for perfectly cooked heart cannelés
Following the first high-temperature baking process, it is time to lower the oven’s thermostat to 180°C (thermostat 6) to allow the cannelés to continue cooking gently. Let them bake for about 45 to 50 more minutes, while regularly monitoring. The aim is then to achieve uniform and melting cannelés in the center.
The variants of Bordelaise cannelés
If traditional canelés are flavored with vanilla and rum, know that there are several possible variations! Indeed, some chefs like to add other ingredients to diversify the flavors. Here are some examples:
Chocolate Canelés
By incorporating cocoa powder into the basic preparation, you will get even more delicious and tasty Bordeaux cannelés.
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Canele with fruits
Your imagination is your only limit ! Before resting the canelé dough, add pieces or zest of orange, lemon, raspberries or even other fruits according to your desires.
Savory Cannelés
To switch from the classic sweet, opt for a savory version of canelés made with cheese, fresh herbs or lardons for example.
With these tips and tricks for perfecting your Bordeaux canelés, you are now ready to dazzle your guests with this little gourmet treasure from the southwest!