CANNELÉ FROM BORDEAUX
This winter, looking in Trader Joe's freezer I saw something new to me-Cannele-I liked the look of the little cakes on the box, the intriguing description of a dark firm exterior and a custardy interior. I also liked the calories-only about 120 per small cake-lovely with coffee or tea. We brought them home and Papa and I loved them-a good and lightish dessert.
But alas, sometimes Trader Joe's was out of them for a long time. Then as I was looking through a favorite baking book by Dorie Greenspan, "Cooking Chez Moi" I noticed a Cannele recipe. I found out they are from Bordeaux but are available in Paris and other parts of France. Traditionally they were baked in copper molds brushed with beeswax. Today most bakers use silicone molds and no beeswax. Papa and I went online and ordered a silicone mold(about $20) which were the exact size and shape of the Trader Joe product. Easy recipe, no mixer needed-just an overnight refrigeration of the batter between baking. The recipe was wonderful-even better than the Trader Joe's version if I must say so myself.
2 cups milk(Greenspan calls for whole milk-but 2% is just fine)
Sugar divided:3/4 Cup and 1/2 cup
2 Tablespoons unsalted butter(one ounce)
1 cup flour(I use unbleached-whatever)
2 large eggs
1 large egg yolk
3 Tablespoons dark rum
1 teaspoon pure vanilla extract -optional
- Bring milk, 3/4 cup sugar, and the butter to a boil in a medium saucepan. Bring the mixture to a boil in a medium saucepan, occasionally stirring. Remove from heat, let cool for 10 to 15 minutes-will still feel hot to touch.
- Sift the flour and remaining 1/2 cup sugar onto a piece of wax paper. Have a strainer ready.
- In a large bowl, beat eggs and egg yolk together with a whisk until blended. Keep whisking while adding the hot milk-slowly at first. Add the flour mixture and whisk with energy. When the batter is pretty smooth(a few lumps won't be a problem) strain it into a large bowl. Discard the lumps that remain in the strainer.
- Whisk in rum and vanilla. I often omit the vanilla, but the rum, never!
- Refrigerate the batter overnight -at least 12 hours.
- Brush the Cannele molds with melted butter and put mold in the freezer. With the silicone molds, I ordered I only had to do the butter thing once-after that they come out like a dream. I put the molds in the freezer when I put the batter in the fridge -so I won't forget and need to wait for the molds.
- Baking: Preheat oven to 400 degrees. Take pan from freezer, pour batter into molds about 3/4 full. Place mold on rack with a cookie sheet covered with parchment underneath. Bake at 400 degrees for ten minutes then turn down the heat to 375 degrees. I usually bake them for another hour-you want the canneles pretty dark-so you will need to play with the time a bit -all ovens are different.
- Let cool in pan for 10 minutes so they will hold their shape. Then turn them out on a cooling rack. (I just use the rack they were baked on.)
- They are delicious warm or at room temperature. These canneles freeze beautifully.
Yield-16 little cakes-my pan makes 8 canneles -since I have only one pan, I just put the pan back in the freezer and bakes the remaining 8 the next day, or even the day after.
Information about the Cannele pan I ordered: the brand I found online is called-LEKUE(with accents over each "e" and they seem to be from Spain. The quality seems excellent. My pans are the 8 cup(as in 8 cakes-not measuring 8 cups)CANNELE BORDELAIS(REF. 0621108)
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