Since I'm writing this in real time, I have to tell you my first batch came out way too brown…I'd say burnt. I followed the baking directions exactly…I think it had to be the amount of bees wax in the mold. I have another batch baking now and hope this batch comes out better. Considering I only have 4 molds…and they take almost two hours to bake, the baking process can be a bit daunting. I have 6 more molds coming in the mail, they are on backorder…I'm so glad I didn't bake 10 at once. I think I wouldn't love my little molds anymore!
Well my second batch just came out of the oven and they are beautiful. I realize now that the bees wax film you paint on to these molds has to be very thin. I accomplished this by putting the molds in the oven for a few minutes, taking them out and then brushing on the bees wax and turning crown to top then placing them in the freezer for 20 minutes. Then take out and fill. You should get very good results. I'm lovin my molds again!
2 cups whole milk
2 Tablespoons unsalted butter, chilled
3/4 cup cake flour
pinch of salt
1 cup minus 2 Tablespoons fine sugar
4 extra large egg yolks
1 Tablespoon dark rum
1 vanilla bean split
Pour milk into saucepan with vanilla bean and set over low heat; heat to 183 degrees F.
Place butter, flour, and salt in the bowl of a processor; pulse until combined. Scatter sugar on top;
pulse once or twice to mix. Add egg yolks; process until mixture begins to tighten.
With motor running, quickly and steadily pour hot milk into batter; stop motor; strain through
very fine sieve into clean container; press any congealed yolk through; stir in rum. Cool to room
temperature; cover; refrigerate 24 to 48 hours.
Grease molds either with cooking spray (as per Martha Stewart) and then freeze for 20 minutes. Or click on Paula Wolfert and try the white oil.
Heat oven to 400°
Place chilled molds 1 1/2" apart on baking sheet; gently stir batter; fill each mold almost to the top;
place on lower oven rack; bake 1 3/4 to 2 hours, or until canelés are deep, deep brown in color.
Remove the molds from the oven. Unmold as quickly as possible. To unmold, use an oven mitt to grasp a hot mold; firmly tap the crown side against a hard surface to loosen the canelé. Cool to room temperature before serving.
This recipe is from Paula Wolfert, she goes into much more detail on her post. Click on her name above.
|Milk and vanilla heating to 184˚|
|Flour, sugar, butter, egg yolks, salt and rum.|
|My very cute Canelé molds|
|This was my first batch…note the very thick crust…much too hard|
|molds filled with batter|
|This is not a great picture, it was taken through my oven door, I wanted to show how high they rise.|
|My second batch….oh so good!|