Canelés are a cork-shaped pastry from the French region of Bordeaux, the inventor of this french pastry is not originally known but who cares when something so delightful has survived over the centuries, disappearing briefly after the 18th century and making a reappearance in the 20th century. So the canelés in a way had suffered the fate of a forgotten bake making its way back. Since its return, the canelé has been a much loved companion to an early morning tea or coffee, but can be consumed any time of the day.
The best canelés are made in copper moulds first baked at high temperatures and lowered for the remaining time that it is in the oven. However, there are silicon moulds that can be used for the same purpose, but requires baking after unmoulding. Soon, I’ll be creating a gluten free canelés to make sure this delight is not enjoyed by only those who have a tolerance to gluten.
So what should the texture of a canelé look like? The outside has a crispy and chewy crust with a deep dark brown colour as a result of caramelization, while the inside resembles a thick pastry or custard cream with small bubbles. On the other hand the wrong texture will be a canelé with huge holes or is cakey as this indicates excess use of egg white, baking at wrong temperature or batter that has not rested overnight or long enough.
A key ingredient of this pastry is rum, and as you may know rum and coconut are great compliments. So here is my take on the canelé made with three coconut ingredients in this recipe. Enjoy!
Tip: Canelés copper moulds should only be washed once before first use, but before that you need to flash heat with butter or beeswax for 20 minutes. Once this is done just wipe down with a kitchen towel after each use. This is not a problem if you are using silicon moulds.
Ingredients for 8 canelés
- 340g full fat milk
- 1 egg yolk
- 1 medium egg
- 1 teaspoon coconut extract paste
- 65g plain flour
- 20g coconut flour
- 160g caster sugar
- A pinch of salt
- 25g melted butter
- 10g melted coconut oil
- 15g dark rum
Recipe for 8 canelés
- Whisk the flour, sugar and salt together in a bowl
- Add the egg and yolk to the flour without mixing
- Warm the milk slightly and add a part of it to the flour mixture combining it into a paste.
- Add the coconut extract paste.
- Add the melted butter and remaining milk.
- Finally add the rum.
- Cover the bowl with a cling film and refrigerate overnight for at least 12 hours.
- The next day heat the preheat the oven at 220 degrees C.
- Grease the canelé copper moulds using oil spray and place on a baking tray
- Take the mix out of the fridge and gently mix together and distribute into the moulds.
- Transfer to oven and bake at 220 degrees C for 14 minutes.
- Turn the heating down to 180 degrees C for 30 minutes.
- Take out of the oven and turn out immediately onto a cooling rack