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Try SavoraAuthentic Cannelés de Bordeaux
Embark on a culinary journey to Bordeaux with these classic cannelés. Achieving the perfect balance of a dark, caramelized crust and a tender, rum-infused custard center requires patience and precision, but the result is well worth the effort. Using traditional copper molds coated in beeswax and butter is key to that signature texture and flavor.
Ingredients
- Whole milk500 ml
- Unsalted butter50 g
- All-purpose flour125 g
- Granulated sugar250 g
- Egg yolks2
- Whole eggs1
- Dark rum2 tablespoons
- Vanilla extract1 teaspoon
- Beeswax25 g
- Salt1/4 teaspoon
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Learn MoreMethod
Melt the butter in a saucepan over low heat. Add the beeswax and stir until completely melted and combined. Remove from heat and set aside to cool slightly.
In a separate saucepan, bring the milk to a simmer. Remove from heat.
In a large bowl, whisk together the flour, sugar, and salt.
In another bowl, whisk together the egg yolks and whole egg.
Gradually whisk the warm milk into the flour mixture until smooth. Then, whisk in the egg mixture until well combined.
Stir in the rum and vanilla extract.
Strain the batter through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the batter. Refrigerate for at least 24 hours, or up to 48 hours.
Preheat oven to 450°F (232°C).
Brush the inside of each copper cannelé mold with the beeswax-butter mixture, ensuring every surface is coated. Place the molds on a baking sheet.
Remove the batter from the refrigerator and whisk gently to recombine.
Pour the batter into the prepared molds, filling them about ¾ full.
Bake for 15 minutes at 450°F (232°C), then reduce the oven temperature to 350°F (175°C) and bake for another 45-50 minutes, or until the cannelés are a deep, dark brown color and the crust is firm.
Remove from the oven and let cool in the molds for a few minutes before inverting them onto a wire rack to cool completely.
Serve immediately for the best texture.
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