Caneles
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 12 heures
Cooking time :
Total time :
Repos : 12 heures
For a dozen canelés :
- 1 tablespoon of brown rum
- 1 egg + 2 egg yolks
- 1/2 liter of milk
- 1 vanilla bean
- 220 g of caster sugar
- 130 g of sieved flour
- 20 g of butter pomades
- 1 tablespoon of oil (groundnut)
Progression
Mix eggs (2 yokes and a whole egg) in the caster sugar and whip. Add the milk.
In a pan, put the milk and to add the vanilla bean split lengthwise. Boil and remove from heat.
Place in a bowl and let cool. Incorporate then the sieved flour, the oil and the rum.
Prepare moulds for canelés by buttering them generously using a paintbrush. Place moulds in the refrigerator for a few minutes so butter can harden. Preheat the oven in 200°C. Fill moulds in canelés about 3/4 and place them in the oven between 45 minutes to one hour or as you wish them to be either soft or crisp.
Let them rest(base) 5 - 10 mintues before turning out on a tin. Ready to sample tepid or cold.
In a pan, put the milk and to add the vanilla bean split lengthwise. Boil and remove from heat.
Place in a bowl and let cool. Incorporate then the sieved flour, the oil and the rum.
Prepare moulds for canelés by buttering them generously using a paintbrush. Place moulds in the refrigerator for a few minutes so butter can harden. Preheat the oven in 200°C. Fill moulds in canelés about 3/4 and place them in the oven between 45 minutes to one hour or as you wish them to be either soft or crisp.
Let them rest(base) 5 - 10 mintues before turning out on a tin. Ready to sample tepid or cold.
credits photo : © Louis Renaud - Fotolia.com
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