Canels De Bordeaux French Rum and Vanilla Cakes
Indulge in the classic allure of Canelés de Bordeaux, French rum and vanilla cakes that boast a caramelized, crisp shell paired with a lusciously tender, custard-like center. Infused with the rich flavors of dark rum and fresh vanilla bean, these traditional French pastries are a delight for the senses. The batter, rested for 24 hours, allows the flavors to meld beautifully, enhancing the depth of every bite. Baked to a gorgeous golden finish in their signature fluted molds, Canelés are perfect for elevating your dessert table or pairing with coffee for an elegant treat. With simple ingredients like whole milk, eggs, butter, and sugar, these divine mini cakes are a shining example of French culinary art. Whether served warm or cooled to showcase their irresistible texture, these Canelés promise a taste of Bordeaux in every bite.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 50 g Unsalted butter
- 1 Vanilla bean
- 100 g All-purpose flour
- 200 g Granulated sugar
- 2 g Salt
- 2 Egg yolks
- 2 Whole eggs
- 50 ml Dark rum
- 10 g Powdered sugar for dusting (optional)
Instructions
Heat the milk and butter in a saucepan over medium heat until the butter has melted. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds and pod to the milk mixture. Heat until steaming, then remove from heat and let cool to room temperature. Remove the vanilla pod.
In a large bowl, sift together the flour, sugar, and salt.
In a separate bowl, lightly beat the eggs and egg yolks. Gradually add the eggs to the dry ingredients and mix until fully combined.
Slowly pour the cooled milk mixture into the batter in batches, stirring well to ensure a smooth consistency.
Add the rum to the batter and stir until incorporated.
Cover the batter with plastic wrap and refrigerate for at least 24 hours for better flavor and texture.
Preheat your oven to 230°C (450°F).
Generously grease the canelé molds with melted butter, ensuring all sides are coated.
Stir the batter and fill the molds almost to the top, leaving a small gap for the cakes to rise.
Place the molds on a baking sheet and bake at 230°C (450°F) for 15 minutes. Then reduce the oven temperature to 180°C (350°F) and bake for an additional 45 minutes until the canelés are deeply golden and caramelized.
Remove the molds from the oven and allow the canelés to cool for 10 minutes before gently unmolding them by inverting onto a wire rack.
Serve warm, or let them cool completely to enjoy the contrast of the crisp crust and custardy center. Optionally, dust lightly with powdered sugar before serving.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 236.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 762 mg | 59% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
