Canele De Bordeaux Recipe

Baking Canele

1. 1

   Prepare the Mold

   Preheat your oven to 375°F (190°C). If you have copper canele molds, grease them generously with melted butter. If using silicone molds, they may not need greasing.

2. 2

   Heat the Milk

   In a saucepan, heat the milk and butter together over medium heat until the butter is melted and the mixture is warm but not boiling. Remove from heat and let it cool slightly.

3. 3

   Mix the Dry Ingredients

   In a mixing bowl, whisk together the flour, sugar, and salt until well combined.

4. 4

   Combine Mixtures

   In another bowl, whisk the eggs, vanilla extract, and dark rum. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. Then, add the liquid mixture to the dry ingredients and whisk until smooth.

5. 5

   Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 24 hours, or up to 48 hours for best results.

6. 6

   Bake the Canele

   Fill each mold about 2/3 full with the batter. Bake in the preheated oven for 45-60 minutes, or until the caneles are dark brown and have a slightly caramelized crust.

7. 7

   Cool and Serve

   Remove the canele from the oven and let them cool in the molds for about 10 minutes. Then, gently remove them from the molds and let them cool on a wire rack. Serve at room temperature.