Caneles: these mini cakes are worth the effort!!

March 27, 2016 § Leave a comment

Get ready for a decadent treat and soon-to-be-favorite little cake!  SWEETTABLESCAPES made caneles a while back but at the time we used silicone molds… Every recipe you read will highly recommend copper molds for their heat conductivity. Indeed, they produce the ultimate caneles, super crispy and caramelized on the outside and soft and moist on the inside. Unfortunately, copper is very expensive and the caneles molds are no exception (here and here) so you can use non-stick aluminum molds (here ) and they will produce some very satisfying results. (We bought ours at “Sur la Table”). Every recipe you read will offer tricks and special tips to achieve perfection. I found this recipe in the silicone mold package I used originally with less than perfect results (here and here) and applied it to my renewed attempt in metal molds. The caneles were much, much better and received high marks from our friends and family…

 

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You’ll need:

750ml milk

3 eggs and 3 egg yolks

50 butter

150g flour

300g powdered sugar

1 TBsp vanilla extract

1 vanilla pod

6 TBsp rum

Directions:

Bring milk to a boil, add butter and vanilla pod. Turn off the heat and let it infuse for 15 minutes.IMG_0007

In a medium bowl, beat eggs and yolks with sugar until foamy.     IMG_0008

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To prevent lumps, add about 1/5 of the hot milk to egg mixture and mix. IMG_0014IMG_0015Add flour and mix. IMG_0016Add rest of the milk and mix. Finally, add rum.IMG_0017

Refrigerate batter for at least 24 hours and up to 48. Mix it again when you take it out of the refrigerator.

Preheat oven to 500F.

Spray inside of molds with anti-stick spray and drain excess oil. Fill molds almost to the top and place in preheated oven.

Bake at 500F for 15 minutes. This will start caramelizing the outside of the caneles.

Reduce temperature to 400F and bake for another 35 minutes. (The caneles which are at the back of the oven will brown better than in the front).

Tap them gently out of the molds. Let them cool and eat within the hour.  (The caneles won’t always rise very evenly and some bakers recommend watching the baking process carefully and removing caneles from the oven every time they rise too much, to allow them to deflate and re-rise to finally achieve a more even top…  Way to much work, if you ask me. This first batch was quite delicious if not visually perfect…)      IMG_0032These were at the front of the oven…

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These, at the back… obviously, a big difference in browning….(word to the wise!)

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If all else fails, visit our friend Celine in NYC. Her store “Caneles by Celine” will satisfy all your cravings!!

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