Canelés de Bordeaux

Canelés de Bordeaux

By
From
Spring
Makes
12
Photographer
Andy Sewell

I’ve loved these little fluted pastries since I first came across them as a cookery student in Paris in the early 1980s. Small and perfectly formed, their dark bittersweet caramelised crust gives way to a soft custard filling, laced with rum and vanilla. Finding them irresistibly elegant, I was determined to serve them in the Salon at Spring. You will need canelé moulds – I use copper ones that I brought over from France, but these are available online and at good cook shops in this country.

Ingredients

Quantity Ingredient
470ml whole milk
50g unsalted butter
100g plain flour
pinch salt
150g caster sugar
4 organic free-range medium egg yolks
1 tablespoon dark rum
1 teaspoon vanilla extract
sunflower (or other flavourless) oil, to oil the moulds

Method

  1. Rinse out a heavy-based saucepan with cold water (this helps to prevent the milk from scalding and catching at the sides). Pour the milk into the pan and warm over a low heat to 85°C (below simmering).
  2. Put the butter, flour and salt into a food processor and pulse until just combined. Add the sugar and pulse for just a couple of seconds to mix. Now add the egg yolks and process until well combined.
  3. With the motor running, slowly pour in the warm milk through the funnel. Once it has all been added, strain the mixture through a fine sieve into a bowl. Stir in the rum and vanilla and allow to cool, then cover and leave in the fridge for 24 hours.
  4. A couple of hours before you intend to cook the canelés, brush the inside of the moulds generously with oil and place in the freezer.
  5. Preheat the oven to 200°C. Stand the canelé moulds on a baking tray and fill them almost to the top with the chilled mixture. Place on the bottom shelf of the oven and bake for 1¼ hours until they have formed a dark golden brown crust. Remove from the oven and unmould the canelés as quickly as possible onto a wire rack. Leave to cool before serving.
Tags:
Skye Gyngell
seasonal
Spring
London
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