It will become quite clear that this recipe negates my previous post about healthy holiday food. However, this is a recipe that I bring out for any special occasion, not just the winter holidays… and it’s worth any extra calories it may carry!
It was about three years ago when I was first introduced to the canalé. A coworker had brought in a box of them from a local bakery, and it was in general agreement around the office that these were quite possibly some of the tastiest treats around.
So tasty that I decided that these culinary treats needed to be re-created in my own kitchen. So with some research a bunch of trial and error and some help from my brother, this recipe was born.
Do note that you will need to buy a canalé mold to make this recipe. Traditionally, canalés are made in copper molds lined with beeswax. This is not very economical for the average kitchen. Plus, where does one even buy such a thing? France? Instead, there are silicone molds available, which are affordable and easy to use/clean.
Molds in hand, you can whip up this soupy crêpe-like batter and bake it until you have a treat with a chewy, caramelized outside and a moist and creamy inside.
Do note the difference between a regular size mold and the mini size; the large give you more of the creamy middle, and the small give you more of the chewy exterior… also they are dangerously one-bite sized.
Put a bowl of them out at a party and watch how fast they disappear. People will be impressed with you for introducing them to something new and delicious.
Canelés Makes 2 dz standard sized or 4 dz mini
- 2 cups Sugar
- 2 ½ cups (Soy) Milk
- ½ cup Heavy Cream
- ¼ cup Butter
- 4 tbs Dark Rum
- 1 Vanilla Bean
- Pinch of Salt
- 1 tbs Vanilla Extract
- 3 Eggs
- 1 ½ cups Whole Wheat Pastry Flour
- Preheat oven to 425°.
- In a medium saucepan, mix together the sugar, milk, cream, butter, rum and salt. Slice open the vanilla bean, scrape out the seeds and add them to the milk mixture, then add the pod. Heat the mixture over medium heat, stirring frequently, until the butter has melted completely. Remove from heat, transfer to a large bowl and let cool to room temperature.
- In a separate bowl whisk together the eggs until the yolks and whites are emulsified. Whisk the eggs into the cooled milk mixture until completely incorporated.
- Add in the flour and mix until no dry flour is visible, however some clumps will still exist. Pour the mixture through a sieve to remove the clumps, gently pushing it through with a utensil. Place the now smooth mixture into the refrigerator and let sit for at least 20 minutes.
- Place the silicone mold on a baking sheet. Remove the batter from the fridge and give it a quick stir to insure that everything is evenly distributed. Ladle the batter into the mold, filling each cup a mere 80% full at most. Bake for about one hour. The tops will start to get very dark brown when done.
- Remove from oven and let cool in the molds for about ten minutes. To remove, simply press gently on the middle of the bottom of the mold to eject the canele. They are undoubtedly best eaten the same day, and I don’t recommend storing in a container, as they quickly start to get soggy.