*Canelé,* also known as *cannelé or canelé bordelais,* is a delightful French pastry with a caramelized exterior and a soft, custardy interior. Originating from the Bordeaux region of France, this sweet treat has gained popularity all over the world for its unique flavor and texture.
This delectable dessert has a *crispy caramelized crust with a soft custard-like center,* infused with flavors of vanilla and rum. In this recipe, you will learn how to make these small, cylindrical treats with a step-by-step guide. Whether you're a seasoned pastry chef or a beginner, this *Canelé recipe* is a perfect way to indulge in the flavors of French cuisine.
*Canelè Recipe*
serv. 12 pieces
485g (2 Cup) Milk
25g (2 Tbsp) Butter
2 Yolks
1 Egg
210g (1 Cup) Sugar
½ teaspoon Salt
165g (1 Cup) Flour
1 tablespoon Vanilla
Orange Peel (1 Orange)
55g (¼ Cup) Dark Rum
Refrigerate for at least 24 hours before baking. Preheat oven to 475F (250C) and bake for 10 minutes. Then reduce oven to 350°F (180°C) and bake for 60 minutes. Enjoy!
I would like to recommend the canelè pan that I used in the recipe. I am very happy with my purchase. The pan is very sturdy and now I own 2 of them. I did not experience no warping or lifting when it gets hot.
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