The very unique, distinctive (and quite cute!) shape of Cannelés de Bourdeaux is well recognized in Parisian patisseries and boulangeries, wine cellars, and the world over. A wonderful article by Paula Wolfert describes in great detail the history of this artisan pastry, here.
Cannelés is a soft French pastry, from the Bordeaux region, with a caramelized crust. The shape is a triated cylinder, relatively small.
Made from egg, sugar, milk, flour and vanilla, flavored with rum (although I did not add rum to my version), the custard batter is baked in copper molds, which gives cannelés a caramelized crust and custard-like inside.
Cannelé Silicon Flex mold is a decent substitute for the copper molds, however, I love to preserve the use of the traditional molds. It is eaten for breakfast, for goûter (snack), and as dessert. It is notably appreciated during tastings of dessert wines. Such Oporto.
While the batter was chilling in the fridge (as well as the copper molds) which the traditional recipe calls for, we decided to go out for a walk this past Sunday morning. I was gladly surprised by a white hydrangea tree in perfect bloom. The light was beautiful. So Subtle. Diffused.
My family was walking a few steps ahead of me, and waiting, while I took a few photographs of this special moment. I was completely taken by its beauty and the light of that very instant.
Cannelés of Bordeaux goes equally well with champagne as with tea. I love that.
I made a petit version for my young daughter (and us!), and while she enjoyed them with a fresh glass of milk, my husband and I each had one with our favorite Tawny port.
- - 50 cl of milk
- - 1 pinch of salt
- 2 whole eggs
- 2 egg yolks
- ½ vanilla bean
- 1 tablespoon rum
- 100 g flour
- 250 g caster sugar
- 50 g butter (+ 50 g butter molds)
- 1 tsp pure vanilla extract
- The night before, boil the milk with the vanilla. Then add the butter to the milk.
- In a bowl, beat the eggs with the sugar, add the flour.
- Add the hot milk and whisk to make a smooth paste. Add the rum. Put the liquid in a bottle using a funnel and cool 24 hours in the fridge.
- The next day, fill the molds fluted ¾. Bake at 200 ° C or 50 min. When they became "black" (actually dark brown: the caramelized crust) is cooked.
- Turn out right out of the oven. Enjoy once cooled ... They are so soft inside and caramelized on the outside. A treat!
- If you take small molds cooking is shorter.