N25 Kaluga Caviar Canelé Recipe
Make N25 Kaluga Caviar Canelé Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Canelé Batter
Finishing & Baking
Assembly & Garnish
Method
Canelé Batter
- 1
Scald milk and butter
In a small saucepan, combine 1 cup whole milk and 2 tablespoons unsalted butter. Heat over medium until just below boiling (small bubbles at the edge). Remove from heat, cover and let cool to warm (about 10 minutes).
- 2
Mix dry ingredients
In a medium bowl, whisk together 1 cup granulated sugar, 1/2 cup all-purpose flour and 1 teaspoon fine salt until evenly combined.
- 3
- 4
- 5
Flavor and rest
Add 1 tablespoon dark rum and 1 teaspoon vanilla (scraped vanilla bean or extract). Whisk to combine. Strain the batter through a fine-mesh sieve into a clean container to ensure smoothness. Cover and refrigerate at least 24 hours (preferably 24–48 hours) to develop flavor and produce the classic canelé texture. Batter will thicken; if too thick after chilling, whisk in a tablespoon of milk to loosen slightly.
Finishing & Baking
- 6
Prepare molds
Preheat oven to 450°F (230°C) with a rack in the lower third. Warm 2 tablespoons beeswax (or neutral oil) with 1 tablespoon unsalted butter until melted. Brush the interior of each canelé mold thoroughly with the wax-butter mixture (or use a neutral oil) to create a glossy, caramelized crust. If using silicone molds, brush lightly but still apply fat.
- 7
Fill molds
Remove batter from refrigerator and whisk lightly. Fill each mold about 3/4 full, leaving room for expansion. If desired, sprinkle 1 teaspoon sugar evenly over the tops of all filled molds to encourage an extra caramelized exterior.
- 8
Bake high then low
Bake at 450°F (230°C) for 15 minutes to set the crust. Without opening the oven, reduce temperature to 375°F (190°C) and continue baking for an additional 35–45 minutes for small canelés (total bake time ~50–60 minutes) or until the exterior is a deep mahogany color and the interior is custardy but set. Rotate the tray once midway for even color.
- 9
Cool in molds briefly
Remove canelés from oven and allow to cool in molds 10–15 minutes. Run a small palette knife around the edge if needed, then unmold onto a wire rack to cool to warm (canelés are best served slightly warm).
Assembly & Garnish
- 10
Prepare crème fraîche
In a small bowl combine 1/4 cup crème fraîche with 1/2 teaspoon finely grated lemon zest and 1 tablespoon finely snipped chives. Stir gently and season very lightly with salt (remember the caviar is salty).
- 11
Portion caviar
Keep the 30 g of Kaluga caviar chilled in its tin or bowl. Use a mother-of-pearl or plastic spoon to portion to avoid metallic taste. Plan about 3–4 g caviar per canelé if making 8 canelés (adjust to serving size).
- 12
Plate and finish
Place each warm canelé on a serving plate. Top each canelé with a small quenelle or dollop (about 1/2 teaspoon) of the crème fraîche mixture. Gently spoon 3–4 g (approximately 1/2 teaspoon) of Kaluga caviar on top of the crème fraîche. Garnish with a few snipped chives and a couple microgreens if using. Serve immediately so the canelé is slightly warm under the chilled crème fraîche and caviar.