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Beth's Canelé Recipe



– Hey guys, today we are making a delicious, French treat known as a canele Now caneles originate from the city of Bordeaux in southwestern France and they are one delectable morsel

They are known for their crunchy exterior and the delicate, custardy interior It's quite a taste sensation A canele is a tricky dessert to master but not to worry, I'm gonna share with you all of my tips and tricks so that you too, can master this French delicacy in your own kitchen Okay so first up, let's tackle the mold So across the Internet, there is lots of lively debate on which mold is best to use for a canele

So I figured I owe you my opinion and I'm gonna weigh in on the subject So if you're gonna go the traditional route and use a copper mold, which is most traditional, you'll find a few things One, they're super expensive You get four molds for about $50, so you have to really be invested in making a canele to spend that kind of money, I think However, they are charming and they are the traditional thing that is used in France

But I find them to be very inconsistent and here's why Sometimes you get a nice, crusty exterior and sometimes not They're difficult to clean So if you go in there with a sponge, you scrub too hard, you'll start to wear away the protective coating inside the copper and then if you bake with them, that will lead to really splotchy caneles so not such a big fan of the copper Okay next up, the silicone mold

Now these would be the most affordable You can usually get one of these molds for anywhere from nine to $15 online but I find that you are not gonna get that crusty exterior with these molds, no matter how long you leave them in the oven If you don't really care about the crusty exterior, and you just want the custardy interior, then these are a good one to try, if you just want to have fun with it They do taste delicious, I will give them that And then the third one, which in my opinion is the clear winner is the non-stick carbon steel pan

I look at it as like a hybrid You get the nice, conductive heat of the metal, like you would get with the copper but then you also get the convenience of a mold, so you have 12 wells in this mold, so you can make a whole batch at one time I love it because it consistently creates that hard exterior, that caramelized, crunchy exterior, which is so hard to get but not with this pan I found that this one was just consistently great, super easy to clean because of it's non-stick finish and you can pick one up for under $30 So these were my findings

I'll leave links in the description to all of these pans if you want to try them yourselves and see what you think I would love to know what your results are so definitely leave me a comment and let me know how you do Okay, now that that's all out of the way, let's make the batter So in a large sauce pan, you're going to add two cups of milk, one vanilla bean, that you have scraped of it's seeds and you can go ahead and add the paste and the pods Three tablespoons of butter

Now if you live in the states, I say to use salted butter but if you live outside of the states, I would use unsalted and just increase the salt quantity to another quarter teaspoon I say that because here in the states, our butter isn't actually that salty, it's more flavorful but outside the states, I know salty butter is pretty salty And you're also gonna add half a cup of white sugar So you're gonna whisk that all up until combined and once that butter starts to melt, you'll also see all of those vanilla seeds start to rise to the surface, that's when you know it's done And then you can go ahead and fish out the vanilla bean and you want to let your milk mixture cool down a bit and then meanwhile, in a large bowl, you're gonna use three egg yokes, half a teaspoon of salt, which you would increase to three quarters teaspoon of salt if you're using the unsalted butter

Now, in a traditional canele, you would use rum for the flavoring But I have found that I really don't like that alcoholic after taste in baked goods like this so I found that the rum extract is so much better You actually, ironically, get more run flavor with the extract than the actual rum and the extract is much cheaper, it's a few dollars verses a $25 bottle of rum that you may use once a year So I say go for the extract Now for any of you that don't drink and would be concerned about alcohol, the rum extract does actually have a little bit of alcohol in it, so it is something to note

Then, you're gonna go back to your milk mixture and you're going to temper your egg yokes, just slowly pouring it in, whisking all the while Then we are going to add a cup of all purpose flour Now the secret with the flour is just to add a little bit at a time, cause if you dump the whole thing in there, you end up with a really thick, almost pasty-like mixture because this mixture is hot It starts to activate the thickening agent of the flour and you end up with a bit of a paste So easy does it and you'll still end up with a smooth, thin mixture

Then we want to strain this mixture into a four cup Pyrex pitcher, and then that way it'll be really easy to pour this batter into our mold when it's time to bake Okay, so now this leads us to my next tip Resting the batter So if you notice, most canele recipes out there will say to let the batter rest in the refrigerator for anywhere from 24 to 48 hours I have to say, this is exactly true

If you try to bake this right away, and I have tried it, because I'm an impatient cook, I really wanted to get to the bottom of it and see what would happen This is what happens, you end up with a pop-over, so that the batter rises up, all the batter balloons out and you end up with these really, misshapen, strange looking caneles It's a disaster so don't do that Now, if you go the full 48 hours, if you can wait and do the 48 hours, it's even better cause what that does, it creates an even shinier exterior, which prevents the need from having to use the beeswax So there's lots of discussion online whether you need the beeswax or don't need the beeswax, which is something that you would melt and actually line the pans with

Personally, I found it really difficult to find food grade beeswax and sometimes it can be deceiving whether it's cosmetic grade, food grade, so I didn't want you guys to have to go through all of that so I have another tip for you We are gonna be using baking spray So I found that baking spray over butter, creates a nice, shiny exterior And then you can go in with a pastry brush and make sure you're getting into all those nooks and crannies Okay, then you need to decide how big you want your caneles

So if you fill them up, just a little bit past three quarters of the way, you'll end up with a nice, tall canele If you go halfway, they'll still be good and delicious and you'll end up with a shorter one So this recipe will make 12 small caneles but if you want them a little bit bigger, then do six or eight Then we are going to put these in a 450 degree Fahrenheit oven to begin, for exactly 10 minutes At that point, you want to reduce the oven to 375 degrees Fahrenheit and you're gonna let that go for about 30 to 35 minutes, just until those tops become nice and golden brown

And this is what I really love about this pan, once the tops are golden brown, you know that the sides are I found with the other molds, the top could be really gorgeously golden brown but then the exterior was not So what you see is what you get with this pan And I say wait 30 to 40 minutes before actually serving them This will give the center, which is pretty custardy, a chance to set up

If you serve them right away, that custard can kind of ooze out and you'll think they're not done but they actually set up, the longer you sit Now if you'd like to learn how to make a fool proof madeleine, you can click this video here and I'll see you over there All right you guys, I'll see you back here next week Hope you enjoy, until then, bye

Source: Youtube

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