When I visit family and friends in Bordeaux, canelés are often offered and served with dark coffee or desert wine. I’m actually not leaving town without a box of those little pastry treats. I love everything about them: their little squat fluted column shapes, their caramelised crusts and their delicious custardy interior with vanilla and rum! The ingredients are very similar to those of a crêpe, but the preparation and cooking is very different. I never thought baking it myself, thinking it was too difficult and only professional could perfect it, until I come across this recipe from my favorite food blogger Mimi Thorisson‘s recipe book, “A Kitchen in France”. My first batch was just perfect and it is since my favourite to bake when I want to impress some special guests!
There are many recipes around and I leave most to professional or perfectionists. Some “patissiers” even line the copper mould with bee-wax to obtain the perfect canelé. I’m not a fan of silicone mould and couldn’t find a cooper one in Sydney, so I used this great heavy steel mould from Masterclass that I find at Accoutrement in Mosman. But leave the mould in the cupboard for today, as you won’t need it. Today, you are only making the batter. So, if you are planning to offer those little treats for tea, remember to plan ahead. Most recipes leave the batter 24h in the fridge, but some recommend even to leave it 48h for an even better result! At the end, your canelés should be almost black, dark brown with a dense custard inside.
Best addresses in France:
Balllardran – 263 rue Judaïque, 33000, Bordeaux, France
La Toque Cuivrée – 126 Boulevard Jean Jacques Bosc, 33800 Bègles, France
As for here, in Sydney, I still haven’t find any French patisserie with canelés. I wish I lived in Melbourne where some cafes served the delicious cakes supplied by Gracious and delicious in the Melbourne region! Happy to hear your feedback if you already had the pleasure to taste some.
Happy baking!
Isabelle
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