Canelés de Bordeaux
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In a bowl, beat eggs.
Cut the vanilla pod lengthwise and clean it well of seeds.
Boil the milk with the chopped vanilla pod, vanilla seeds, vanilla essence and butter. Make sure the butter is melted. Pour the hot milk over the eggs, stirring constantly.
In a bowl, mix the flour, ground almonds and sugar.
Gradually add the chilled milk (without the vanilla pod). Mix well.
Let it rest for 24 hours in the refrigerator.
Preheat the oven to 240 ° C. Grease the corrugated forms with butter.
I put berries in some of the forms - the fruits will rise and remain on the surface.
Remove the composition from the fridge, mix well.
Pour into molds, fill only three-quarters.
Put in the oven. After 10 minutes, we change the temperature to 190 ° C and they will bake for another 40 minutes, watching them from time to time.
Let them cool a bit and take them out of the mold when they are still hot.
These small and wonderful cakes can be enjoyed in principle with a coffee.
They are traditionally cooked in small copper or more recently silicone molds.
I also made some muffins .... we leave them in the oven for another 15 minutes, they are just as good, less attractive, but they are easier to remove.
Good appetite !!!
Diary of a Canelé Obsessive: The Decades-Long Quest to Bake the Perfect French Pastry
During the summer of 1993, a friend and I biked some 600 miles from Paris to the Dordogne river region of France. Riding through small villages with no advance reservations meant that our mealtimes were unpredictable, so we kept hunger at bay the French way: by picking up snacks at whatever boulangerie or patisserie crossed our paths. Our nylon bags, stuffed with baguettes and pain au chocolat, left a scent trail of butter and chocolate through the wind.
The farther south we went, the more rural the landscape became, and the more peculiar the pastries we encountered. In Poitou, for instance, we laid into cheesecake, a cake made from goat cheese with a blackened sugar top. And in Bordeaux, along with our usual staples, we picked up a couple of weird little sweets not much larger than eggs. They looked like miniature bundt cakes. My main impression at the time was that we should have bought more, because they were delicious, then gone in a bite or two.
It was 17 years before I saw the pastry again, in New York at Le Bernardin. After being dazzled by violet-hued sour cherry spheres and other works of science made by then-executive pastry chef Michael Laiskonis, some petit fours arrived. But the thimble-sized cake that appeared on the plate next to some macarons didn’t fully register. Like a long-time happily married couple who recall that their first two dates were just okay — that was me and canelé.
“Hold it in one hand and take a big bite out of it like an apple,” Dominique Ansel instructed me back in 2011, shortly before opening his Soho bakery. This, he said, was the best way to experience the sublime contrast between the deeply caramelized crust and soft custard-like interior of a canelé.
Ansel pointed to the tiny specks of Tahitian vanilla bean and urged me to inhale the sweet aroma, noting the hints of dark rum. I inhaled. I opened wide. I crunched. And I got it.
Canelés are textural masterpieces. The burnished crust — lacquered with butter and, traditionally, beeswax — crackles like the outer crumb of a fresh baguette, the torched sugar coating on crème brulee, or the burnt corner slice of brownie. The creamy insides are the most delicate custard, luxurious like pastry cream but with a fine porosity. The aromas of egg, vanilla, and rum are unmistakable.
Maybe I was also subconsciously transported back to my carefree 20s and that bucolic bike tour through France. All I knew for certain was that I felt a connection with this pastry.
“I love canelés,” said Laiskonis, now creative director at the Institute for Culinary Education, when I asked him about the pastry. He recounted some feedback he received from Le Bernardin co-founder Maguy Le Coze that helped him understand how such a simple pastry could be so special.
During a tasting, Laiskonis presented Le Coze with some forward-thinking petit fours, and she told him she liked them. But, she demurred, “the final bite the guest takes at the table should represent a reward after the meal, after the more complex dessert courses. We shouldn & # 8217t force them to think beyond pure enjoyment. ”
Laskonis explained that “adding the cinnamon to the repertoire fit that guidance, because you don’t need to think about it beyond how delicious it is. That was a huge insight and a lesson I still call upon. ”
This is the magic of canelé: dessert concentrated to its essence. And I had to know how to capture it.
Canelés are made with just a few simple ingredients: flour, sugar, milk, eggs, rum, and vanilla. But even more than most French food, virtually every aspect about how to make them is up for debate.
What people disagree about: The mixing order, integration method, and temperature of the ingredients whether to use egg yolks or half yolks and half complete eggs the proper granularity of the sugar how long to rest the batter how hot and for how long to bake them the best mold material whether to use butter, Pam, beeswax, or some combination of these to coat the molds and whether to unmold immediately or wait until the baked pastry has cooled.
What people agree about: Use rum, vanilla and whole milk.
The molds are a particular sticking point. The caramelized-sugar crust of the best canelés comes from the heat conductivity of copper molds, and purists say you simply must commit to the expense of copper. Third-generation pastry chef Francois Payard puts it bluntly: “You can & # 8217t make a true grooved in a silicone mold. Itâ & # x20AC; & # x2122; s a fluted bastard. ”
Enabling my burgeoning canelé obsession, my wife bought me a couple of Matfer copper tin-lined canelé molds as an anniversary present, and after buying some beeswax on Amazon, I was anxious to dive in and start baking.
I began with a recipe by Pim Techamuanvivit of Chez Pim. Pim, who now runs a popular Thai restaurant in San Francisco, published in 2011 one of the earliest and most thorough treatises on the myriad pitfalls of canelé baking: nearly 5,000 words of pastry exegesis in pursuit of perfection.
My first attempts with Pim’s recipe resulted in just enough success — perfectly infused vanilla and rum flavors and an apartment scented with cooked sugar — to keep my canelé compulsion alive. But there were issues. During baking, my canelés didn’t just rise a little out of their molds like they were supposed to they ballooned like soufflés beyond the point of recovery. And although the crust was a pleasing deep mahogany color, it tasted slightly burnt or bitter.
It was a start. But I had work to do.
By this time I was writing regularly about dessert and pastry in New York, and had a network of pastry chefs that were delighted — perhaps with a hint of Schadenfreude — to learn that I was undertaking the canelé, and happy to offer crumbs of advice to a struggling baker.
Bosie Tea Parlor’s Damien Herrgott bakes one of the best cinnamon in New York, so I approached him about my unwieldy, swelling batter. "I don't know why so many recipes call for sugar confectioners!" he exclaimed, noting that the cornstarch in the mix can exaggerate a batter’s puff. “Use standard granulated instead.” I did, and the canelé began to behave.
I asked Shawn Gawle, the three-Michelin-starred pastry chef now at Quince in San Francisco, about the displeasing burnt taste. Gawle, who served me an outstanding canelé as part of the petit fours at Corton in New York, suggested using clarified instead of standard butter with my beeswax, because it has a much higher burning point (400 degrees Fahrenheit versus regular butter’s 250). Not only did the bitterness disappear, but my canelés took on a perfect sheen as if they were dunked in shellac.
After overcoming these hurdles, my canelé looked and tasted pretty pro. But there was one more test I needed to pass. Early on, when I expressed my desire to bake the perfect cinnamon to Dominique Ansel, he smiled and said, “bring it to me when you’re done.” So, against my wife’s advice, and after nearly two years and dozens of batches later, I presented the chef with the fruits of my labor. Ansel did a quick examination, took a bite, and nodded.
I’ve since cut back on the sugar a hair and the resulting grooves are, if I do say so myself, pretty close to the standard Bordeaux.
Triumph is sweet. And the botched batches along the way weren’t half bad either.
A Word About Molds
If you & # 8217re beginning a canelé journey of your own, start with silicone molds. To be clear, they won't yield pastries with the deeply caramelized copper crust, but will also only cost around $ 15, versus the $ 230 or so for eight copper ones. If you find yourself bitten by the canelé bug, go ahead and treat yourself. Matfer and Mauviel are both made in France, are well regarded, and will last for generations. Matfer offers a slightly smaller mold that holds about 62 grams of batter. The slightly more industrial strength Mauviel holds about 72 grams of batter and yields a larger canele.
And another budget option: In the last few months, an American mold manufacturer has appeared on Amazon selling four copper molds for a total of $ 50, a big discount over the French ones. I haven & # 8217t personally used them, but the initial reviews seem promising.
Wear a Coat — But a Thin One
Whether you’re using copper or silicone molds, a swipe of softened butter or even some cooking spray will make for perfectly fine grooves. But for the glossiest finish and best flavor, coat the interiors with a 50/50 mix of beeswax (which incidentally adds a nice honeyed note) and clarified butter.
But the coating should be thin so the batter keeps in contact with the molds. To help this along, heat the molds until hot to the touch and cool them open-end-down so the excess can drain way.
Get Your Rest
After mixing your ingredients but before filling your molds and baking your canelé, you must rest the batter for at least 24 hours. This allows the flour to properly hydrate and for the gluten to develop, ensuring that your canele keep their shape when they rise out of the molds during baking. The rest also allows the rum and vanilla to fully permeate the batter. I recommend 48 to 72 hours, because the longer the rest, the stronger the rum and vanilla flavor in the cinnamon.
Get the recipe for Canelés de Bordeaux » Matt Taylor-Gross
Canelés (Cannelés) from Bordeaux
Canel & eacutes (Cannel & eacutes) de Bordeaux are delicious French pastries that have a crispy caramelized crust and a soft custard interior. Not everybody is familiar with them and definitely they are not as popular as macarons but still very impressive and once you & rsquove discovered them you keep wanting for more. Even though they are made using simple basic ingredients caneles are simply out of this world.
I & rsquove discovered caneles for quite some time now, and ever since I & rsquove been eager to give them a try. They are one of my daughter & rsquos favorite whenever we go to french pastry stores. So for a while now I & rsquove been testing them and I got the best results with this recipe that I want to share with you.
First I & rsquove been trying them in silicone molds, even though they were delicious the outer crust was not evenly caramelized. So I bought these canele molds which are less expensive than the copper individual ones and the results are simply amazing. Let me know if you give them a try and enjoy!
On a recent trip to New York, I had the delightful opportunity to visit Dominique Ansel's bakery. Ansel, who created the Cronut (a croissant-donut hybrid), is one of the world & # 8217s most acclaimed pastry chefs. The French-trained Ansel holds numerous awards, including a James Beard Award for Outstanding Pastry Chef. In 2017, he was named the World & # 8217s Best Pastry Chef by the World & # 8217s 50 Best Restaurants awards. The Daily Mail calls him “the most celebrated pastry chef in the world.” Clearly, Ansel knows pastry.
While the Cronut brought him fame in 2013 (TIME magazine even named the Cronut one of the & # 822025 best inventions of 2013 & # 8221), the employees I spoke to at Ansel & # 8217s eponymous pastries were not particularly enthusiastic about the treat. & # 8220We get lines around the block, before we open, to this day, & # 8221 one staff member sighed, & # 8220but really I find them a bit too sweet for my liking. & # 8221 Instead, I was pointed toward Ansel & # 8217s unassuming grooved. There, sitting between the cookies in a small glass display, beckoned the most complicated pastry made in France.
Canelés (or, sometimes, cannelés) [can-eh-LAYs] are like a crème brûlée in pastry form. Outside, a thin, honey-flavored, and surprisingly crunchy shell. Inside, a custardy center with notes of dark rum and Tahitian vanilla.
Born in Bordeaux, France in the 1700s as the & # 8220cannelé de Bordeaux & # 8221, the delicate pastry came back into fashion during the 1980s. As bastardized chocolate and orange iterations spread around the world, a coterie of Bordelaise bakers decided to distinguish their & # 8220true & # 8221 version from those of imposters by dropping the unnecessary & # 8220n & # 8221 in the pastry & # 8217s name. Henceforth, true can (n) elés became & # 8220canelés & # 8221 while all others became burdened with the label & # 8220cannelé & # 8221.
What fuels the argument that canelés are France & # 8217s, and perhaps even the world & # 8217s, most complicated pastry? First, the ingredients. To make a perfect cinnamon, one must procure food-grade beeswax. While honey, and even honeycomb, are relatively easy to find in large cities, food-grade (non-cosmetic) beeswax can prove difficult. Second, the tools. A canelé must be baked in copper, tin-lined molds for optimal results. Not only are these hard to find, but they can also be quite expensive. Home bakers are often pointed to a silicone alternative, which is prone to yield rather unsatisfactory results. Finally, the technique itself requires precision and care. In a humorous section of his cookbook called & # 8220the canelé test & # 8221, Ansel lists ways to & # 8220cheat & # 8221 while making a canelé. Each shortcut apparently leads to failure. In all, chasing the perfect groove is believed to be a masochistic endeavor akin to a quest to refine one & # 8217s macarons, croissants, or éclairs.
Canelés are so unlike any other pastry I have eaten. The contrast between crunchy, mahogany crust and smooth, custardy center is unexpected. My first canelé, Ansel & # 8217s version, was magical. (Not surprising, of course, given that Serious Eats once rated Ansel & # 8217s canelés one of the best in New York.) I decided, with my first bite, that I would give this legendary pastry a try and seek to make one as good. as Ansel & # 8217s. Little did I know, later that day, I would have an even better groove at Eric Ripert & # 8217s three-Michelin starred Le Bernardin. The recipe that follows, an amalgamation of work done by Pierre Hermé and Paula Wolfert, makes canelés just as good.
Copper Molds, Not Silicone
The best canelés are baked in copper, tin-lined molds. The heat conducting properties of copper and tin are key. The metals best caramelize the sugars in the batter and yield a smooth and shiny mahogany crust like no other mold can. Unfortunately, given how niche of a product canelé molds are, manufacturers charge exorbitant prices for them. On Amazon, these palm-sized molds sell for up to $ 35 USD a piece. Such pricing is hilariously high.
The most common solution to this problem is silicone molds. These, priced around 98% less, do not produce great cinnamon. A perfect cinnamon needs to be uniformly dark, almost but not quite burnt. Pierre Hermé notes, & # 8220When it & # 8217s black, it & # 8217s cooked. I sometimes see bakers cook them only to golden, and that & # 8217s is no good. A canelé has to be black. & # 8221 With silicone, canelés are prone to discolouration. Canelés baked in silicone will end up with lighter spots or, worse yet, totally pale. A Google search for & # 8220canelés & # 8221 presents mostly disappointing results: grossly underbaked. Totally so. Made of silicone. Only a couple of properly made grooves are pictured.
Sure, you can bake in silicone until everything is uniformly colored. By then, however, your canelé is truly carbonized-black. Certainly not Pierre Hermé & # 8217s & # 8220black & # 8221.
Silicone molds present additional problems too. According to Molly Wizenberg, Franz Gilbertson of Honoré Artisan Bakery in Seattle says that silicone molds are & # 8220so slippery that canelés tend to & # 8216jump up out of them & # 8217 during baking. & # 8221 In his cookbook, Ansel writes, & # 8222 8220If you try & # 8230 a nonstick silicone mold, you will lose that crunchy, caramelized exterior, and instead the result will be spongy and soft. Don & # 8217t do it - stay the course. & # 8221 If you want a good canelé, the consensus is that you need copper.
Luckily, with determination, one can find standard (55mm, 2 & # 8221 in diameter) grooved molds for far less than $ 35 USD each. Searching eBay for used ones works well. I ended up buying mine online, and new, from Labo & ampGato, a bakeware store in Bordeaux for about $ 7.50 USD each. The more you buy, the lower the price. They also sell smaller sizes for less. My plan is to bake grooves a few times and then sell half of the molds online. I am also considering keeping them and baking mini-entremet cakes / pastries in them. They would also make for some good lava cake molds.
Once you get your hands on some copper canelés molds, you'll need to prepare them for use (like you would a cast iron pan). This part is easy. Wash with warm, soapy water and dry with a clean cloth. Then, with a brush, apply vegetable oil to the insides and bake for twenty minutes at 400 ° F (200 ° C). Once cool, dry the insides with a paper towel. Your grooved molds are ready! If you ever wash them (which you shouldn & # 8217t), you'll need to repeat this step before using them again. In general, you should just wipe them clean after each use.
Making the Batter & Waiting
Canelés only have a few ingredients and are baked with a batter (not dough) very similar to what one would use for crêpes. Since there are so few ingredients, and no strong flavors to hide behind, it is important to use high quality products.
The first step is to simmer whole milk, butter, and a split & scraped vanilla bean. Traditionally, Tahitian vanilla is used in cinnamon. Luckily, I had previously purchased Tahitian vanilla beans in bulk online. But, really, the origin of the vanilla bean is not paramount. In a pinch, some good vanilla extract works as well. Letting the milk mixture sit, covered and off of the stove, for twenty minutes helps the vanilla flavors diffuse into the milk fat.
Meanwhile, powdered sugar, eggs, and egg yolks are gently combined. One of the most important parts of this process is letting as little air into the batter as possible. This means always avoiding whisking and, instead, stirring as carefully as possible.
As an interesting aside, canelés were originally created by a group tasked with using up unused egg yolks (the egg whites were used as fining agents in local wine production).
After stirring in some dark rum (the secondary flavor in canelés after vanilla), all-purpose flour and salt are sifted in.
A few notes here. First, different recipes recommend different types of flour. Paula Wolfert & # 8217s opts for cake / pastry flour (which has low protein content), Pierre Hermé uses all-purpose flour (which has a medium protein content), and others use bread flour (which has high protein content). Differences in protein content impact the texture and mouthfeel of the grooves. Using lower protein flour yields a groove with a more cake-like texture inside, which isn't ideal. Using bread flour results in a center that, while sometimes properly custardy, seems off to me. I prefer Pierre Hermé & # 8217s all-purpose flour.
More important than the type of flour, however, is the act of sifting it in. Canelé recipes all require a rest period after the batter is mixed to allow the vanilla flavor to diffuse and, critically, the liquids to fully hydrate the flour. The smaller the minuscule clumps of flour, the more surface area each particle has and the faster it absorbs the surrounding moisture. Thus, sifting the flour in allows one to make canelés quicker.
The batter is mixed gently such that air is not incorporated. Next, the milk, butter, and vanilla mixture is poured in. More stirring follows.
After straining the batter to remove any residual clumps (and putting the vanilla bean back), the mixture must rest in the fridge. In my research, I have found different recommendations as far as wait times go. Yet, in my experiments, I have found that, if the flour and salt are sifted in, there is a negligible difference in cinnamon quality for wait times over 24 hours. In fact, I think the later batches turn out just very slightly worse. & # 8220White ass & # 8221 is the technical term for a discolored canelé that has a spot of white on its crown. The more I wait, the more frequent white tops seem to be. I sift and bake after 24 hours, but later if the timing is inconvenient for me.
Canelés: & # 8220White Oil & # 8221, Butter, and The Mess that is Beeswax
Before baking, canelé molds need to be coated with a mixture of butter and edible beeswax called, together, & # 8220white oil & # 8221. (While you only need to apply the coating of vegetable oil described above once when you buy the molds, you have to coat the copper with white oil each time you bake canelés.)
Beeswax is an incredibly important ingredient in cinnamon and is critical to a shiny, uniformly-colored mahogany (or darker) crust. Additionally, using beeswax imparts a light, honey flavor to the pastry. The problem, of course, is that beeswax is not a standard ingredient and can be difficult to find. While much cosmetic-grade beeswax comes up on Google, the pure, food-grade alternative is a bit tougher to track down.
How do you find edible beeswax near you? Here & # 8217s some advice. First, check your local farmers & # 8217 market. Often, those selling honey products will have food-grade beeswax that they can sell to you. Generally, however, you must ask for it. Beeswax is rarely on display since few buy it.
Another option is to find beekeepers near you, by searching online, and then contacting them. Here, I suggest looking at both commercial beekeepers (who have websites) and amateur, urban beekeepers. Facebook groups are popular with the latter crowd. Try seeing if there is a group of amateur beekeepers near you. Just make sure to ask if their beeswax is safe to eat before buying it.
Consider buying beeswax from a bee-themed store (these aren & # 8217t super common, but I ended up buying my beeswax at one I found in Toronto).
For most, the easiest solution will probably be buying beeswax online (here & # 8217s a link to an e-commerce store based out of Indiana in the US, a link to Amazon, and I believe the store I visited in Toronto and linked to above ships throughout Canada). Many small stores sell beeswax online but do not specify whether it is safe to eat. Since beeswax is an uncommon ingredient, the applications usually listed are for the likes of candle making. Contact the store and ask. Usually the beeswax is in fact safe to eat, even if that isn't the main selling point.
After melting the beeswax over low heat, an equal amount of butter (by mass) is stirred in until it melts. Meanwhile, the copper molds are heated to ensure that the beeswax doesn & # 8217t solidify instantly upon contact.
Once they & # 8217re hot, the white oil (which is actually yellow) is poured into the molds, almost to the top.
You & # 8217ll notice in the picture below that there are some solidified pieces in my white oil. Indeed, it hardens quite quickly. No worries if it does. Simply reheat. You can keep extra white oil in a glass container and reheat in the microwave for a future batch of canelés.
In the case of the photo, however, the floating bits are actually the milk solids from the butter. You can scrape those off the top with a spoon, if you & # 8217d like, but it & # 8217s not necessary unless they are making pouring the white oil difficult or if you & # 8217re planning to keep the white oil for a while (to make multiple batches of canelés).
The molds are then flipped over, so as to pour the white oil back into the saucepan. They are then placed upside down onto a wire rack with a sheet of parchment paper underneath. Flipping the molds over allows extra white oil to drip out.
The goal here is a very thin coating. Otherwise, one is left with a waxy pastry that is less than appetizing. If too much white oil sticks, likely because the white oil or the copper was too cold, simply invert the copper molds onto a baking tray and bake at a high temperature until the oil melts and drips off. Then just try again.
You might see some recipes suggest to brush the white oil mixture into the molds with a pastry brush. This is a bad idea. Applying the white oil with a brush results in a very thick, waxy, and unpleasant exterior. Use the wire rack method for best results.
After coating, you & # 8217ll need to put the copper molds into the freezer for at least thirty minutes. This is a good time to remove the solidified beeswax that has inevitably coated every corner of your kitchen.
Canelés: Baking & Eating
Baking instructions differ based on how good your oven is. The key to a great canelé is a shock of high heat to aid in the caramelization of the crust. If you are using a commercial oven, you can probably make two with a constant baking temperature. Indeed, that is what both Paula Wolfert and Pierre Hermé recommend. With less powerful home ovens, starting at a higher temperature is necessary since, when the freezer-chilled copper molds are placed inside, the temperature will rapidly drop. I am providing the temperature and times below that work best for my oven, but you may have to experiment to find what works best for you.
First, I place a thick sheet pan in the oven and preheat, on the non-convection setting, to 475 ° F (245 ° C).
Once the oven gets to the right temperature, I take the grooved molds out of the freezer and pour about 70g of well-mixed batter into each one. (Again, mixing thoroughly but slowly enough to avoid incorporating air.) If using a smaller-than-traditional canelé mold (so less than 55mm or about 2 & # 8221 in diameter), you would need to pour in less. You would like about 1cm (0.4 & # 8221) of space above the batter to allow it to expand while baking.
Quickly after filling, I remove the warmed up sheet pan from the oven, evenly space the molds out on it, and then slide the tray back in. Immediately after doing so, I lower the temperature to 450 ° F (230 ° C) and bake for 15 minutes. This is the initial shock of heat that helps the exterior sugars caramelize in the coating of white oil.
Next, I lower the temperature to 350 ° F (180 ° C) and bake for an additional 60 minutes to get a dark mahogany color. For an even darker shade of brown, the likes of which Pierre Hermé advocates for, bake 70-75 minutes instead of 60.
The base of the canelé (which is the only part visible while baking) will be lighter in color than the rest of the pastry do not bake until the base is fully dark.
While baking, you may see the grooves start rising up above the edge of your copper molds. In all of my test batches this happened, but eventually they settled back down. If yours start going too far up (watch closely in the first twenty minutes of baking until you know your oven well), take the sheet pan out of the oven for a couple of moments so that the canelés settle down. Once they do, slide the pan back in. Make sure to still bake for the proper amount of time.
If your oven doesn & # 8217t heat very evenly, you may need to rotate the sheet pan of canelés every 15-20 minutes. Just don & # 8217t rotate it in the first 15 minutes. Opening the oven door will stem the necessary dose of heat that helps start the caramelization of the sugars.
Once baked, promptly (while still hot) flip the molds over with a pair of kitchen tongs and bang on the counter until the canelés fall out. Let cool on a wire rack. If a canelé does not come out, bake for a few more minutes and try loosening it with a toothpick around the rim of the mold.
Removing the grooves from the molds instantly is critical for the crust to harden properly. Baking the canelés until they harden in the oven would result in truly burnt pastries. Instead, the rapid transition from hot to cool as a result of a swift de-molding is what you need. In fact, this is a good baking tip in general: If you want a crunchier crust on a baked good, de-mold it right away. If you & # 8217d like a softer crust, let it cool to room temperature in the pan and, in the extreme, cover it with a towel.
The canelés are ready to eat once they are at room temperature, about 45 minutes after baking. They are best eaten within 6 hours since, as time passes, the crust becomes softer and the textural contrast is lost. Paula Wolfert recommends heating them up (without molds) in a 450 ° F (230 ° C) oven for 5 minutes, and letting them come to room temperature once more, if eating after that point. I & # 8217ve tried this and can confirm that they are far better fresh. With reheating, the crust just doesn't get as crunchy again.
This recipe isn't too hard. The trick is really in the shopping: finding inexpensive copper molds and edible beeswax. The actual techniques just consist of stirring and waiting. The only somewhat tricky part is the baking itself, but that is more so a test of how well you know your oven. If you & # 8217re looking for more of a challenge, I would point you to my tutorial for macarons or, better yet, croissants.
In fact, I am a bit disappointed that these were not harder to make. They are very, very tasty, and the surprising crunch followed by a creamy center is fun, but the hype regarding how hard they are to make was, at least for me, the most alluring part. I echo John F. Kennedy & # 8217s speech about going to the Moon: & # 8220 [We do things] not because they are easy, but because they are hard. & # 8221 Croissants were definitely harder.
Bordeaux Recipe Canes
TRADITIONAL FRENCH RECIPE: The canelé de Bordeaux (a.k.a cannelé bordelais) is a magical bakery confection, a cake with a rich custardy interior (or plain) enclosed by a thin caramelized shell.
This is a brillian recipe, just like the brilliant construction developed long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements.
The modern word "canelé" originates in Gascon, which was spoken in Bordeaux and a large area of southwestern France until the 19th century, and in Limoges, there was a food called canole, a bread made with flour and egg yolks, which may be the same item as that sold in Bordeaux since the 18th century under the name of canaule, also written canaulé or canaulet.
Artisans known as canauliers who specialized in baking them registered a Corporation (or guild) with the Parliament of Bordeaux in 1663, which allowed only them to produce several specific foods: Blessed bread, canaules, and Retortillons. Since they were not a part of the Pastry Corporation (Guild), which had a monopoly over baking with milk and sugar or mixtionnée dough, they were prohibited from using those ingredients.
The canauliers disputed the Pastry Chefs' privileges and on 3 March 1755 the council of State in Versailles ruled for the canauliers and ended the Pastry Chefs' monopoly. An edict of 1767 limited the number of authorized canaulier shops in a city to eight. It created very strict requirements for joining the profession.
Nevertheless, in 1785 there were at least 39 canaulier shops in Bordeaux, at least ten of which were in the district of Saint-Seurin. The French Revolution abolished all the Corporations, but later census rolls continue to show shops of Canauliers and bakers of "blessed bread".
How to make the best Canelés?
I highly recommend using whole milk and 100% butter in this Canelé recipe as the fat content in the milk really helps to keep these pastries most during lengthy baking. Pour your milk into a pan, add the butter and vanilla paste (I use Neilsen Massey)/ split vanilla pod and heat gently just until the butter melts. Do not let it boil.
In the meantime, whisk an egg and an egg yolk together with caster sugar. Caster sugar has smaller finer grains compared to granulated sugar and, therefore, dissolves easier and makes your Canelés de Bordeaux lighter. Once your eggs and sugar are pale and fluffy, sift in the flour and beat together.
For this Canelé recipe, I tend to do everything in a measuring jug, because it then allows me to pour the mixture into the moulds easier (and saves washing up).
The next step is important. Before you pour your buttery milk into the eggs, make sure it’s not too hot. Otherwise your egg mixture will scramble. Have a whisk handy and as soon as you pour your milk in, whisk vigorously to avoid scrambling or any lumps forming. The mix will be quite thin – it’s supposed to be that way.
Cover your bowl (or measuring jug with cling film and put it in the fridge for at least 24 hours (up to 56 hours). Without giving the Canelé mix this time, the texture will not be the same, so patience pays off here.
Canelés De Bordeaux - French Rum and Vanilla Cakes
Canel&eacutes de Bordeaux, also know as cannel&eacute Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canel&eacute-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of cr&egraveme br&ucircl&eacutee in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canel&eacutes, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds.
Some authors suggest watching caneles closely for the first 30 minutes and taking them out of the oven as soon as they start to rise of the molds and keeping them out until they would sink back in. Hm… I tried that, but it’s too complicated and laborious for my liking. Frankly, it did not work too well either. As soon as you put them back in, they would start rising again. You need to repeat this step multiple times to get them finally not to mushroom, and that was just not for me. I wanted a perfect canelé without all that nonsense and trouble.
Another ‘trick’ I tried was to do with the temperature. Some canele recipes suggested starting the bake at a higher temperature for the caneles to form a hard surface which would prevent mushrooming. Some start at 450F, some at 500F. I tried both and it did not work for me. Still mushrooming like crazy and never sink back in. Using convection function kind of worked, but tops turned out too burnt.
The canelé is believed to originate from the Couvent des Annonciades, Bordeaux in either the 15th or the 18th century.   (Though the article about this same pastry in the French Wikipedia Canelé says "Différentes théories tentent de construire une histoire plus ancienne mais manquent totalement de fondement." "Different theories attempt to construct a more ancient history but lack any foundation whatever.") The modern word "canelé" originates in Gascon, which was spoken in Bordeaux and a large area of southwestern France until the 19th century. 
In Limoges, there was a food called canole, a bread made with flour and egg yolks, which may be the same item as that sold in Bordeaux since the 18th century under the name of canaule, also written canaulé or canaulet. Artisans known as canauliers who specialized in baking them registered a Corporation (or guild) with the Parliament of Bordeaux in 1663, which allowed only them to produce several specific foods: Blessed bread, canaules, and Retortillons. Since they were not a part of the Pastry Corporation (Guild), which had a monopoly over baking with milk and sugar or mixtionnée dough, they were prohibited from using those ingredients. The canauliers disputed the Pastry Chefs' privileges and on 3 March 1755 the council of State in Versailles ruled for the canauliers and ended the Pastry Chefs' monopoly. An edict of 1767 limited the number of authorized canaulier shops in a city to eight. It created very strict requirements for joining the profession. Nevertheless, in 1785 there were at least 39 canaulier shops in Bordeaux, at least ten of which were in the district (faubourg) of Saint-Seurin. The French Revolution abolished all the Corporations, but later census rolls continue to show shops of Canauliers and bakers of "blessed bread".
In the first quarter of the 20th century the canelé reappeared, even if it is difficult to date exactly when. An unknown pastry chef re-popularised the antique recipe of canauliers. He added rum and vanilla to his dough. It is likely that its current shape comes from the similarity (in French) of the word wave with the word "cannelure" (fluting, corrugation, striations).
The modern name "canelé" is of recent origin. The Guide Gourmand de la France  does not mention it. Only in 1985, after the pastry's popularity had begun to explode, was the Brotherhood of the Canelé of Bordeaux (Confrérie du Canelé de Bordeaux)  created and the second "n" of its name removed. The name canelé became a collective brand,   registered with the National Institute of Industrial Property of France by the Brotherhood. Ten years after the registration of the brand, there were at least 800 manufacturers in Aquitaine and 600 in the Gironde. In 1992, Gironde alone consumed an estimated 4.5 million canelés.
The canelé is traditionally baked in a small cylindrical fluted mold.   Traditionally the molds were brushed with beeswax, but today butter is used.  Produced in numerous sizes, they can be consumed for breakfast, for snacks, and as a dessert depending in some measure on size.  Canelés can be paired with red wine  and many other beverages.
Traditionally, "canelés" or "cannelés of Bordeaux"  are generally sold in bunches of 8 or 16. In Paris, most of the famous shops such as Ladurée and Pierre Hermé still spell it as "cannelé of Bordeaux" with double 'n'. [ citation needed ]
1. In a medium saucepan over medium heat, heat the milk and butter until the butter is melted and the mixture comes up to a gentle simmer. Add the scraped vanilla bean and its seeds, then remove the pan from the heat and set aside to cool to room temperature.
2. In a medium bowl, add the sugar, flour and salt. stir with a fork to combine. Add the eggs and yolks and use the fork (not a whisk) to gently combine.
3. Remove the vanilla bean pod from the cooled milk mixture and set it aside. Pour the milk mixture into the flour mixture, then use a wooden spoon to gently combine (smooth out as many lumps as possible). Add the rum and return the vanilla bean pod to the batter, cover, and refrigerate for at least 2 days.