My Personal Canelé Rabbit Hole

[JeffGC]

INGREDIENTS
375g whole milk
37.5g unsalted butter
3/4 vanilla bean
30g dark rum
60g egg yolks (About 4)
90g all purpose flour
154g granulated white sugar
5.25g corn starch
0.75g kosher salt
DIRECTIONS
Prep (48 hours):
minutes.
Heat milk and butter in a saucepan to 185°F. Add vanilla bean. Whisk gently to combine and turn off heat. Cool for 15
In mid-size SS bowl, combine flour, sugar, corn starch and salt. Whisk well.
Place 4 egg yolks into a large glass mixing bowl and whisk to combine well.
Temper with 10% of warmed liquid mixture . Continue whisking while adding the rest of the hot liquid mixture.
Add rum.
Add the dry mixed ingredients and gently whisk together.
Strain into plastic container.
Mold Prep:
Warm molds at 170° on 1/8 sheet pans. Max of 4 or 5 per pan. Remove as needed.
Melt 50/50 mixture at setting #2 (160°) Butter must be clarified. 80g total needed to coat 13 molds.
Coat molds.
Remove dimples and excess with wood knife.
Freeze
Bake:
Preheat oven to 500° convection with steel on center rack. Heat for one hour after temperature reached.
Mix well with spoon or spatula and strain into large measuring. Try not to incorporate any air into the batter.
10 minutes at 500° convection
Rotate 180°
15 minutes at 325° convection. Check and continue as needed.

[gulfporter]

@JeffGC  I used your recipe though I also made a few changes based on my experience with my Viking oven and its convection settings.  I also did not use beeswax, instead I saw a hack for that by making my own ghee to increase the smoking point of regular butter.

 

Here are pics.

 

In oven at point where I turned it down from 525 to 375. 

 

 

In pan after baking was done (I hope!). 

 

 

Cooling rack.  

 

Edited November 16 by gulfporter (log)

[ElsieD]

@gulfporter. Those look great.  Is there anything special you do when making ghee?

[gulfporter]

Finished product.  Oh so good!  Maybe could have been darker???  Beginner's luck.  

@ElsieD To make ghee just melt butter in micro.  Set aside and wait 30 minutes or more.  Skim off butter fat on top, then pour the rest carefully and leave the watery part behind. 

 

 

[Shelby]

I still have my brand new molds up on a shelf.  Looks delicious @gulfporter

[JeffGC]

Looks good!

[gulfporter]

43 minutes ago, JeffGC said:

Looks good!

 

I appreciate that coming from the Expert.  Your comments, recipe and instructions were very helpful.  

 

They are bit light colored, but the sides and top have a crunch and the right chew while the inside is custardy even after fully cooled.

 

I doubt I'll get as lucky next time!   

[ElsieD]

On 11/11/2024 at 1:39 PM, JeffGC said:

If you are interested, my latest recipe is attached. 

Canelé.pdf 68.09 kB · 22 downloads

Well, dang it all, I'm keen to make these again.  Do you happen to have the unscaled recipe at hand?

[JeffGC]

Sorry about that! Unscaled recipe here. 

Canelé.pdf

[ElsieD]

Thank you.  I assume the 48 hours refers to resting time in the fridge?

[JeffGC]

Correct. 

[ElsieD]

I made these a couple of weeks ago and I forgot to post a picture.  I made ghee and coated the molds with it.  Very yummy.  I have noticed that the lining in my copper moulds seem to be coming off.  Should I look at getting them re-lined?  Or switch to silicone?  @gulfporter. What make is your pan?  

[gulfporter]

Those are beauties! 

 

This is the pan I used,  (eG-friendly Amazon.com link)