Cannelés bordelais
Hey there, foodies!
Today I'm on the train to Rimini! A pastry trade show is taking place in Italy and I'm taking the opportunity to update my tutorial on cannelés bordelais. Yeah!
I don't know if you've ever tasted these little bombs of sweetness, but if not, I strongly recommend you try them as soon as possible! They're crispy on the outside and soft on the inside! Personally I'm a big fan! And so is my husband! :o)
It's not complicated to make, but you really need the right molds, the right resting time and the right recipe, otherwise you'll end up with cannelés that are completely soft and not caramelized on the outside...
For about 20 cannelés, you will need:
- 500gr whole milk
- 1 tsp vanilla flavoring
- 50gr butter
- 2 egg yolks
- 2 whole eggs
- 250gr sugar
- 120gr plain flour
- 2 pinches of salt
- 50-60gr Rum
- 75gr beeswax
Cannelé batter
Start by pouring 500gr of whole milk and add 1 tsp of vanilla flavoring. Yes, my vanilla flavoring again! :o) I'm a fan and I find it 10x easier to use than vanilla pods.
Heat the vanilla milk until it boils and set it aside off the heat.
In a bowl, pour 50gr of butter, then place the bowl in the microwave for 20 seconds at 600Watt so the butter partially melts.
Add 2 egg yolks and 2 whole eggs and mix lightly.
Add 250gr of sugar and whisk until you get a smooth, homogeneous mixture.
Continue by adding 120gr of flour and 2 pinches of salt, then mix again.
The mixture will be fairly thick and that's normal.
Finish by adding 50-60gr of Rum to the mixture. Whisk for a few seconds.
If you don't want to put alcohol in your cannelés, you can use rum flavoring. But with real rum it's much better!
Finally, add the hot milk to your bowl and mix everything together until your cannelé batter is nice and smooth. Make sure to reach the edges and the middle with your whisk, to avoid any part being thicker than another.
Once everything is well mixed, place cling film directly on the surface and leave this mixture in the fridge for 8 to 12h.
The gluten needs to develop during this time. This is very important! If you bake your cannelés straight away, they won't rise properly and the inside won't be very airy… which would be a real shame!
So prepare your batter in the evening and bake your cannelés the next day! :o)
You have patiently waited for your cannelé batter to rest. WELL DONE!
Start by preheating your oven to 240°C fan-assisted.
Get yourself a perforated baking tray and cannelé molds. Here I'm working with semi-copper molds! They're great! Less expensive than real copper molds but honestly… my cannelés are superb and I can afford to have more molds for the same price as the real ones.
For those who don't know, there are 3 types of cannelé molds. Silicone ones, semi-copper ones (meaning the cannelé mold is made of metal and then coated with a layer of copper), or copper molds. The best of the best are definitely the copper molds! But the price really makes you think twice…
I don't recommend silicone because you won't be able to get a nice crispy exterior with this type of mold… Unfortunately they will remain a little soft. It's not bad by any means… but it won't give you a true cannelé bordelais!
So here I've used 16 semi-copper cannelé molds.
In my original recipe from a few years ago... I sprayed my molds with release spray so my cannelés would come out easily after baking. But we received quite a few comments from customers saying they had trouble unmolding them.
After some testing, we now recommend following a new technique, widely used by people from Bordeaux (cannelés are from Bordeaux for those who didn't know), which is beeswax. :o) This will make your cannelés shiny and allow for easier unmolding than with release spray.
Get 75gr of beeswax and melt it, either in the microwave or in a small chocolate melting device like here.
At the same time, place your cannelé molds in the oven at 50-60°C to preheat them a little.
Once your wax is completely melted and your molds are preheated, it's time to move on to the next step.
Discover our tips in video!
Fill each mold with wax (one at a time), then gently swirl the wax around in the mold. Once the wax has coated the entire mold, pour the excess back into the wax pot.
The goal is to apply a very thin layer of wax. This is why we preheated our molds. Because if they were cold, the wax would set too quickly and the wax layer would be too thick.
You can see in my second photo the difference between the unwaxed mold and the waxed one on the right. The waxed one has lost its shine. :o)
Let the wax set for a few minutes in the molds at room temperature.
Place your molds on a perforated baking tray for even baking.
Then fill your molds according to the resting time you gave your batter:
0h resting time = fill to the brim
8h to 15h resting time = fill to ¾
More than 15h resting time = fill halfway
As you can see, the longer you let your batter rest, the more airy your cannelés will be and therefore… they will rise more!
My batter rested for about 8h-9h in the fridge. So I filled my molds to 3/4.
Once the molds are filled, bake your cannelés at 240°C fan-assisted for 5 minutes! Your oven must be nice and hot! This is super important.
Then lower the temperature to 175°C fan-assisted for 45-50 minutes.
After 45 minutes of baking at 175°C, check the color of your cannelés. Unmold one and if it's nicely golden all over, they're ready. If not, bake for a few more minutes.
Your cannelés should look like this. They may seem dark, that's normal. On the inside they will be perfect once cooled.
Unmold your cannelés from the molds immediately. I even recommend not taking them all out at the same time for optimal unmolding. It's easier to unmold them right out of the oven than after a few minutes. :o)
Let them cool completely on a wire rack! Yes, it's a long wait, I agree, but I promise they're much better when cooled!
The outside will be crispy and caramelized and the inside will be melt-in-your-mouth soft!
There you go, I hope you enjoyed this tutorial and that you'll try this amazing recipe soon!
Have a great Sunday, my little foodies!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Alessandra
By: Alessandra H. On 2023-04-04bonjour
j aimerai savoir si éventuellement vous aviez une recette de cannelés sans gluten?? merci pour l astuce de la cire d'abeille, j ai testé pour mes moules à madeleine, résultat super!
Replied by: Karin On 2023-04-04
Question de Virginie
By: Virginie B. On 2023-01-12Bonsoir Karine, après 2 tentative ou mon copain en jurer parce que tous rester coller avec le spray de démoulage. La troisième fut la bonne avec la cire d'abeille il me dis ça me paraît beaucoup trop simple. Merci beaucoup pour l'astuce ?
Replied by: Laura On 2023-01-13
Question de Nicole
By: Nicole D. On 2022-07-31Bonjour, j’ai testé la cire d’abeille top pour le démoulage ??. Mais alors bonjour la galère pour nettoyer… j’avais mis la cire dans une petite casserole pour fondre, mais alors pour la nettoyer et la ravoir propre sans résidu après même en mettant de l’eau chaude, plein la patte et éponge et en avoir aussi dans tout le lavabo, sans oublié les moules que je sais pas si je vais pouvoir les ravoir propre ?. De plus ça a coulé au fond de mon four de la cire partout ???. Je crains même en avoir eu dans mes conduites et si ça durci ça va peut faire des plaques ainsi faire bouchon. Peut-être faudrait-il aussi une astuce (un tuto) pour le nettoyage?!
Replied by: Nicole D. On 2022-07-31
Replied by: Nicole D. On 2022-07-31
Question de Anne
By: Anne V. On 2022-04-03Alors moi je viens de tester la cire
Une galère pour un essai
Pour appliquer la cire meme
En suivant votre tuto je n ai pas le coup de main
Ensuite ca se demoule super facile oui mais la cire reste un peu dans les moules et pour l enlever galere et je trouve que ca donne clairement un gout et j ai meme eu de la cire au palais
Bref je ne dois pas être doué mais je préfère nettement les moules en silicones
Replied by: Anne V. On 2022-04-03
Replied by: Laura On 2022-04-03
Replied by: Anne V. On 2022-04-03
Replied by: Laura On 2022-04-03
Question de Fabienne
By: Fabienne D. On 2022-01-11Bonjour Karin, 65% de taux de démoulage réussi. Après avoir lu les commentaires, j'ai cherché une autre méthode pour les moules: sprayé, égoutté, 10min. au congélateur re-spayé et égoutté. Je vais les laver à la main et testé le culottage indiqué sur meilleur du chef. Par contre, ils ont l'air délicieux, les deux heures d'attente vont être longues.... Sinon je n'ai pas trouvé l'astuce de la cire d'abeille que tu décris plus haut.
Replied by: Karin On 2022-01-12
Replied by: Karin On 2022-02-03
Question de Jeanne
By: Jeanne A. On 2021-02-14Personnellement avec un moule en silicone ils sont quand-même très croustillants et caramélisés :-) Je les mets 5 minutes à 300°C puis une heure à 180°C. Après avoir refroidi, ils se démoulent sans souci sans ajout de matière grasse. Et les moules vont au lave-vaisselle!
Replied by: Karin On 2021-02-15
Replied by: Jeanne A. On 2021-02-16
Question de Nadine
By: Nadine B. On 2020-11-05Impossible à démouler avec ces moules en semi cuivre malgré le spray.... je me suis donc rabattue sur les moules silicone.
Replied by: Karin On 2020-11-06
Replied by: Nadine B. On 2020-11-06