Ingredients
For 12 people
1 vanilla bean
500 g of milk 3.25% (whole)
90 g of butter
115 g of all-purpose flour
235 g of white sugar
1 egg
3 egg yolk
25 g of brandy
25 g of grand marnier
40 g of beeswax
Canele
An original recipe by David Auclair
Warning. This batter refuses to be rushed, plan on an overnight rest (12+ hours) plus time to come back to room temp.
The reward is classic canelés with a deep-mahogany, glossed crust that crackles, and a custardy heart scented. Copper molds on a ripping-hot stone drive that dramatic rise and caramelized shell, while the center stays plush and silky. Let them cool on a rack until the chew sets and the contrast peaks!
Crisp outside, creamy inside, the two bike cakes that are worth the effort.
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Ingredients
For 12 people
1 vanilla bean
500 g of milk 3.25% (whole)
90 g of butter
115 g of all-purpose flour
235 g of white sugar
1 egg
3 egg yolk
25 g of brandy
25 g of grand marnier
40 g of beeswax
Steps
Step 01
1
unit
of vanilla bean
500
g
of milk 3.25% (whole)
Scrape seeds out of vanilla beans and add them and the pods to a saucepan with the milk. Bring to a boil over medium heat, stirring occasionally. Use 2 if the vanilla pod if necessary
Step 02
30
g
of butter
Once boiled, remove from heat and add 30g of cold butter. Check temperature until it reaches 185°F.
Step 03
115
g
of all-purpose flour
235
g
of white sugar
While it is coming to a boil, mix flour and sugar in one bowl.
Step 04
1
unit
of egg
3
unit
of egg yolk
Beat eggs and egg yolks in another bowl.
Step 05
Once the vanilla-infused milk reaches 185°F, temper the egg mixture with the vanilla-infused milk, then combine.
Step 06
25
g
of brandy
25
g
of grand marnier
Gradually add the flour and sugar mixture, then add brandy and grand marnier. Whisk gently until just combined.
Step 07
Let the batter chill in the refrigerator for at least 12 hours.
Step 08
Before baking, let the batter sit at room temperature for at least 2 hours.
Step 09
Preheat oven to 450°F with a pizza stone. Position a pizza stone on the bottom rack of your oven. Place your molds onto a sheet pan and place them in the oven to preheat.
Step 10
40
g
of beeswax
60
g
of butter
In a sauce pan, combine your beeswax with butter. Melt over medium heat, then reduce the heat to low when it's done.
Step 11
Removing one mold from the oven at a time. Prepare molds by coating with beeswax mixture. Pour beeswax and butter mixture into molds, swirl to coat evenly, then pour the mixture back into the saucepan. Set that mold aside and continue with the coating
Step 12
Strain the batter, remove vanilla pods, and gently stir without whisking. Pour the batter into your prepared molds. Place the molds onto a baking sheet, and then directly onto the pizza stone.
Step 13
Bake at 480°F for 10 minutes, then reduce to 380°F and bake for 60 minutes. Make sure they're dark brown color on top.
If your canele are ballooning out of their molds (rising out vertically is fine, but ballooning out over the sides is what you want to avoid) you can take those out of the oven and let them settle back into the molds. If they settle at an angle, give them a gentle tap against the counter to get them back down into the mold properly. Return them to the oven.
Step 14
Let rest for 5 minutes. Hit the molds against the counter to release the canele. Let them rest on a wire rack for several hours so they don't get chewy.
Step 15
If you remove a canele and it is paler than you wanted, put it back into the mold and back into the oven at 425 for 10 minutes.
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