Canele stuffed with Confiture au Lait
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.
"Unbeatable combination!
Recipe
- 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
The perfect tea time treat!
- 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.
Caneles de Bordeaux
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.
Trissalicious 
Why dumb down a classic? I’m not a fan of the twinkelé.
http://phillymarketcafe.blogspot.com/2009/10/market-day-canele.html
I would like some of these please…
You’ve just one-upped one of my favorite desserts. I’ve tried dipping Canneles in chocolate before, but this sounds like a much better idea!
trader joe’s has these in their frozen section, they were pretty tasty
Wow. I’ve never seen these before! So cute and perfect looking. Very interesting… I want to try!
yummy trissa!
we get to buy canelles at trader joe’s. it really is a treat to have one but also a big sacrifice to have just one!
one day, i’ll try your recipe!
Wow! I hate twinkies (tried a couple a few years ago and I think my teeth are still aching from the experience) but I get the feeling I would like these pretty little creatures.
I love how your recipe refers to “eff yolks”. It’s like “add the effing yolks” hehe 😉
I am in AWE! I’ve never had a canelle … have always drooled over them on other ppl’s blogs … but now that I’ve seen the new filling you’ve incorporated into it … this version has got to be my utter favorite!! And they’re SO gorgeous *gasp*!
Hi, Trissa,
those caneles look so yummy, I love dulce de leche and I would love to try this ,I’ve never heard of caneles though..until now, so thanks so much for sharing 🙂
So pretty! I have tried canelles a couple times and just find a strange taste to them. 😦 I would like to like them…
For silicone moulds, they turned out REALLY GREAT!!! Superb cannelles and the confiture de lait is just to die for!
Just delicious. How great is the canelé? I actually have these on my list to make this month (French month, after all!). I love your idea of including confiture de lait. That would be so rich?!! How long did these last? What did you think of the silicon moulds?
Hi Trissa, I have given you an award. Stop by my blog to pick it up!
OMG! Your caneles look so GREAT! I’ve never thought of making them, but you’ve inspired me to undertake a canele project. Now .. to find the molds.
I’m looking forward to exploring more of your blog.
GORGEOUS!
Wow! Wow! Wow! Where do I find a canele mold? This looks amazing and I would absolutely love to try making them. Can I use canned dulce la leche to fill? We have many types of canned Dulce here in Texas. Great pics too.
Mmm… That looks amazing! Love the flavours and photos =D.
Cute cute cute! That’s the neatest “Twinkie” I’ve ever laid eyes on!
They look so rustic. I like the first shot with one split in half.