Pastry:
- 50g French butter
- 485g whole milk
- 1 vanilla bean
- 100g all-purpose flour
- 200g granulated sugar
- Small pinch fine sea salt
- 2 eggs
- 2 egg yolks
- 50g rum (single cask is ideal to amplify it's original flavor)
Coating:
- 50g beeswax
- 100g butter
Baking & Desserts
How To Make The Perfect French Pastry At Home: The Canelè
Ah yes, the coveted french pastry known as Canelè De Bordeaux. Almost enigmatic in its delicious qualities. If you know, you know. If not... well then learn how to make these bad boys at home, so you can try them for yourself.
Prep
48 hours
Cook
1 hour
Total
49 hours
Serves
8
people
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Ingredients
Directions
- Start by seasoning the canele molds.
- In a small saucepan, combine the butter and milk and the beans from the vanilla bean pod (can toss the whole bean pod in as well). Set the stove over medium heat and bring to a simmer.
- Immediately take off the heat. Steep for 10 minutes.
- In a separate bowl, add and combine dry ingredients. Whisk to combine.
- In another separate bowl, combine the eggs and egg yolks. Beat together.
- While whisking egg mixture, stream in hot milk mixture in small splashes until all is gone.
- Add in good rum once combined.
- Remove vanilla bean then pour wet ingredients into dry ingredients. Whisk to combine.
- Pass batter through a fine mesh sieve and add vanilla bean back in. Cover and chill for 48 hours.
- Preheat the oven to 500℉.
- In a heat proof container, combine traditional beeswax and butter then place into a simmering pot of water until melted.
- Pour coating into molds all the way to the top and immediately pour out. Turn molds upside down on a wire rack. Rinse and repeat then place in the freezer for 15 minutes.
- Fill no more than 60 - 70 grams of batter into molds.
- Once filled, place into the oven and bake for 10 minutes. Lower to 375℉ after 10 minutes and bake for an additional 45 - 50 minutes.
- Turn mold upside down to remove pastry onto a wire rack to cool.
