CLASSIC CANELÉS –RECIPE
Following from last week's matcha twist, here's my recipe for classic canelés using silicone moulds. Again no beeswax, no mess.
Again, here's the silicone mould I use. It's lasted me a couple of years now, I love it.
Ready? Let's go.
Ingredients:
250ml milk
25g unsalted butter
1 large egg
1 tsp vanilla bean paste
2 tbsp dark or golden rum
125g caster sugar
80g plain flour
Pinch of salt
Melted unsalted butter for greasing the moulds
Method:
1. Heat the milk and butter over a low heat in a pan until the butter has melted, and remove from the heat. Let it cool a little, and lightly whisk in the egg, vanilla and rum.
2. Sift the flour, salt and sugar in a bowl, and gradually pour in the liquid, stirring constantly to avoid lumps. Push through a sieve into a jug to remove any last lumps, and chill the batter in the fridge for at least 24–48 hours to get rid of air bubbles and let it rest.
3. Preheat the oven to 220°C, and brush the insides of the moulds with butter, turning the moulds upside-down to let them drain of excess butter.. Give the batter a gentle stir, pour evenly between the moulds until 3/4 full, and bake for 30 minutes. Now reduce the heat to 180°C and bake for a further 30 minutes, until the tops are a very dark brown and crisp.
4. Let them cool for 10 minutes in the moulds before turning out onto a wire rack to cool completely.
Enjoy, and have fun!
Again, here's the silicone mould I use. It's lasted me a couple of years now, I love it.
Ready? Let's go.
Ingredients:
250ml milk
25g unsalted butter
1 large egg
1 tsp vanilla bean paste
2 tbsp dark or golden rum
125g caster sugar
80g plain flour
Pinch of salt
Melted unsalted butter for greasing the moulds
Method:
1. Heat the milk and butter over a low heat in a pan until the butter has melted, and remove from the heat. Let it cool a little, and lightly whisk in the egg, vanilla and rum.
2. Sift the flour, salt and sugar in a bowl, and gradually pour in the liquid, stirring constantly to avoid lumps. Push through a sieve into a jug to remove any last lumps, and chill the batter in the fridge for at least 24–48 hours to get rid of air bubbles and let it rest.
3. Preheat the oven to 220°C, and brush the insides of the moulds with butter, turning the moulds upside-down to let them drain of excess butter.. Give the batter a gentle stir, pour evenly between the moulds until 3/4 full, and bake for 30 minutes. Now reduce the heat to 180°C and bake for a further 30 minutes, until the tops are a very dark brown and crisp.
4. Let them cool for 10 minutes in the moulds before turning out onto a wire rack to cool completely.
Enjoy, and have fun!
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