Give me a canele over a macaron any day… that’s what I say. To me, this is the ultimate French treat. I just love it. If you haven’t tried one yet, I suggest you hunt them down. In the absence of a bakery that sells authentic caneles, you can make them yourself!
The great cookbook author, Ms. Paula Wolfert, describes it as a cake with a custardy interior enclosed by a thin caramelized shell. If you want to read more about this fantastic treat, check out this site. Some claim that the canele is very difficult to make, I say, the hardest part is waiting the 48 hours (to allow the ingredients to fully incorporate) before you can actually eat them!
So what happens when the Canele de Bordeaux meets the Confiture de Lait? Why of course, you get a twinkie! If you haven’t heard of a twinkie, it is a popular cake in the United States with a creamy filling. This, of course, is the very posh version.
The recipe for the Canele de Bordeaux was taken from website of Paula Wolfert (see above) and the recipe I used for the Confiture de Lait can be found on the website of David Lebovitz.
For the Caneles the traditional method is to use a copper mold, which unfortunately, are very expensive. However, you can get silicone molds which work just fine.
- 2 cups whole milk
- 4 egg yolks
- 75 grams butter
- 100 grams sugar
- 100 grams flour
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- pinch of salt
- Rinse a heavy based saucepan with cold water. Then add the milk and heat the milk to 83 c.
- Place the butter, flour, sugar, and salt in the bowl of a food processor, pulse until combined.
- Add the egg yolks, and continue to process.
- With the motor running, steadily add the milk and then strain through a fine sieve into another container. Stir in the rum and the vanilla. Cool to room temperature and cover with a plastic wrap. Refrigerate between 48 to 72 hours.
- When ready to bake, pre-heat the over to 190c (fan forced). Stir the batter gently and then pour the canele mixture into the molds and bake for 1 hour and 15 minutes. The caneles should be a deep brown colour, almost black.
- When done, remove from the oven and unmold as quickly as possible and cool on cooling racks.
To stuff the canele with the confiture au lait, fill a piping bag with a small tip with the confiture au lait. Inject the mixture into the canele from the bottom, about 1 tablespoon each.