Canneles -- Saveur with Notes

By CheeseDiva

Secrets To Making Perfect Canelés

1. Get the right mold Traditionally, the pastries are made in individual copper molds called Bordelais. "They're expensive, hard to find, and also hard use because the batter sticks to the sides," says Legros. "I found that you can get the same results with inexpensive non-stick silicone molds from JB Prince Company and New York Baking Company."

2. Buy the best ingredients possible There are only six ingredients in traditional canelés, so each one matters. Legros loves Vermont Creamery's butter and says that organic 2 percent milk makes the canelés extra light. She especially likes easy-to-find Bourbon Tahitian vanilla beans.

3. Get your technique down "Make sure that you mix the ingredients in order--otherwise they will definitely not work out--believe me I've tried," she says.

4. Know your oven "Every oven is different and will turn out different results when it comes to canelés," says Legos. Use an oven thermometer to make sure that the oven temperature reaches 475°F because the first 4 minutes are essential to create the crust.

5. Be patient "Making perfect canelés takes a lot of time because the dough is best when it rests overnight," says Legros. "It's an art and if you don't think that your canelés are good the first time, try to make them again and they will be better the second time around--I promise."

Ingredients

• Ingredients:
• Chef's Tip: I suggest preparing the dough one day before baking since the longer it rests overnight the better and smoother the dough will be.
• 1 1D4 cups 2% milk
• 1 tablespoon salted butter (French or European style), cut into small pieces
• 1 vanilla bean 1/2 cup white all-purpose unbleached flour, well-sifted
• 1/2 cup + 2 tablespoons granulated sugar
• 1 whole egg
• 1 egg yolk
• butter spray

Details

Adapted from epicurious.com

Preparation

Step 1

Heat the milk and butter together in a small saucepan over low heat. Split the vanilla bean in half lengthwise, scrape out the seeds, and add them to the saucepan with the butter and milk. Simmer for 5 minutes, stirring occasionally, until butter is completely melted. Remove from heat.

Meanwhile, place the flour and sugar in a medium bowl and stir well to combine with a large spatula. Add the egg and yolk and stir well to combine. Slowly pour in the hot milk mixture and gently stir until the mixture is completely smooth. Let the batter cool to room temperature (about 10 minutes) before covering and placing in the fridge for 24 hours.

Pre-heat oven to 475°F. Spray the canelé mold with butter spray, then freeze for 5 minutes to harden the butter. If you choose to flavor your canelés, add some lemon, orange, or lime zest to the batter. Place the mold on a sheet tray and fill each cavity with batter. Bake the canelés for 4 minutes at 475°F, then lower the oven to 360°F and bake for an additional 55 to 65 minutes, until golden brown.

Unmold the canelés onto a cooling rack. The canelés are done, but now, and this is the most "difficult" part, let them cool to room temperature (10 to 15 minutes) before tasting!