Canelé — Bordeaux, France
Bordeaux, France
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The canelé is from Bordeaux and claims it through its very shape: the fluted copper mould, waxed with beeswax, which gives it its dark, crackling crust. Its history is lost somewhere between the 18th-century convents, where egg yolks left over from fining wine were used — the whites served to clarify it — and its revival in the 1980s, when a guild restored its reputation.
The batter is like a thick crêpe batter, with milk, vanilla and rum, left to rest for at least twenty-four hours. Baking is fierce, then long: very hot at first to sear the crust, then gentler to cook the inside, which must stay soft, almost creamy.
Preparation
- 01
Heat the milk with the split vanilla pod and the butter. Mix the sugar, flour and salt, add the eggs and yolks, then the warm milk in a thin stream, then the rum. Rest for 24 hours in the fridge.
- 02
Coat the moulds with a melted mixture of wax and butter, and put them in the freezer for 10 minutes.
- 03
Fill three-quarters full. Bake for 15 minutes at 240°C (465°F) then 45 minutes at 180°C (350°F).
- 04
Turn out while hot. The crust should be brown, almost black, and the inside soft.
Where this version sits
A single, final coordinate: Bordeaux, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Rhododendrites — CC BY-SA 4.0
