{"id":58823,"date":"2013-11-01T17:30:00","date_gmt":"2013-11-01T16:30:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/2013\/11\/caneles-from-bordeaux.html"},"modified":"2022-09-02T01:13:39","modified_gmt":"2022-09-01T23:13:39","slug":"caneles-from-bordeaux","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/caneles-from-bordeaux\/","title":{"rendered":"Canel\u00e9s from Bordeaux"},"content":{"rendered":"

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Here is the canel\u00e9s recipe (yes there is only one N!)  and everything you need to know to succeed perfectly! The recipe is a bit long to read but it is the result of many tests. All the difficulties I encountered have been resolved. Here is my recipe that I kept secret for a long time. But all my secrets are here!!<\/div>\n
Bordeaux canel\u00e9s are, as their name suggests, originally from Bordeaux. And if they are made in fluted molds, it is because of their original name (canaules) and not the other way around as everyone thinks! The canaule was a kind of bread with egg yolks, forgotten in the XIXth century and brought back to the taste of the day at the beginning of the XXth century by a pastry cook who added rum and vanilla. Given the name of the pastry, he bakes it in a mold  splines. It was not until 1985 that the second “N”  disappears from the word canel\u00e9 to become canel\u00e9!<\/div>\n
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[mv_video donotautoplaynoroptimizeplacement=”false” donotoptimizeplacement=”false” jsonld=”true” key=”jrsuorbku9xspwryw7nk” ratio=”16:9″ thumbnail=”https:\/\/mediavine-res.cloudinary.com\/v1653913592\/k2xzsqiiyjy2um7452g1.jpg” title=”Bordeaux canel\u00e9s” volume=”70″] <\/div>\n<\/div>\n
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Recipe for 22 large canel\u00e9s:<\/p>\n<\/div>\n<\/div>\n

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-1 liter of fresh whole milk<\/b><\/div>\n
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-2 whole eggs <\/b><\/div>\n<\/div>\n
-4 egg yolks<\/b><\/div>\n
-280g of flour<\/b><\/div>\n
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-475g of sugar<\/b><\/div>\n<\/div>\n
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-50g unsalted butter<\/b><\/div>\n<\/div>\n
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-10cl of dark rum<\/b><\/div>\n<\/div>\n
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-2 spoonfuls  liquid vanilla<\/b><\/div>\n<\/div>\n
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-2 vanilla pods<\/b><\/div>\n<\/div>\n
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Boil the milk with the butter, the rum, the liquid vanilla, and the pods split in half lengthwise.<\/i><\/p>\n

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 When boiling, turn off the heat and let steep for 15 minutes. <\/i><\/p>\n

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In another container, whisk the eggs and yolks with the sugar. <\/i><\/p>\n

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Remove the pods from the milk then add the inside of them  into the yolks\/sugar mixture, scraping with your thumb. Return the emptied pods to the milk.<\/i><\/div>\n
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Then, you have to heat the infused milk until it simmers again, turn off the heat then let it rest for 2 minutes and pour a small part of it  (plus at least a fifth) on the sugar+egg mixture. Mix well, then add all the flour, mix again, then finish by adding the rest of the milk. This way lumps are completely avoided. <\/i><\/p>\n

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Bernard’s advice<\/b> : you really have to pour the very hot (<\/i> but not boiling)<\/i> milk over the egg+sugar mixture, because this way the dough will slightly pre-cook (the eggs at least) and the consistency of the canel\u00e9 will be perfect.<\/i> <\/div>\n
Then let the dough rest for 24 hours. I don’t even put it in the fridge, I leave it at room temperature. You have to stir it from time to time to bring the foam back to the surface. <\/i><\/div>\n
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The next day, therefore, mix the dough well for 2 minutes with a whisk, to reintegrate the butter well!<\/i><\/div>\n
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Preheat the oven to 275\u00b0C (yes it’s very hot!). The cooking of the canel\u00e9 is done in two stages. A first very hot cooking which will freeze the dough in the mould, then a softer one which  will cook the dough inside (if the oven does not reach at least 250\u00b0C, the canel\u00e9 will cook when it comes out of the mold and it will look like an old cooked sock!). <\/i><\/div>\n
I explain to you why I really do not recommend soft molds: <\/i><\/div>\n
First reason: silicone does not conduct heat as well as copper or aluminum and<\/i> you will never get an authentic canel\u00e9, perfectly crispy on the outside and spongy on the inside (as it should be!).<\/i><\/div>\n
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Second reason: the silicone does not support the heat of the first very hot cooking, and after several uses, the silicone loses its non-stick qualities.<\/i><\/div>\n<\/div>\n
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I recommend using copper or Teflon lined aluminum molds.<\/i><\/div>\n
A final observation regarding the mussels (I know there are many observations, but it was by dint of having missed them at the beginning that I managed to make my canel\u00e9s): these must be perfectly clean <\/b>(really clean!) because if there are any remnants of use inside the mold, the canel\u00e9s will not be easy to unmold.<\/i><\/div>\n<\/div>\n
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Bernard’s tip:<\/span> <\/span><\/b><\/i>you have to forget the butter for greasing the molds!!! In fact the butter in no way prevents the adhesion of the dough to  canel\u00e9 at the end of cooking, and hello the nightmare to unmold them! But there is a simple (and in my opinion essential) way to make unmolding easier. You have to use the same product as the professionals: a grease bomb with release agents (waxy esters and soy lecithin). Just spray the inside of the mold then put them upside down on absorbent paper to remove the excess (I tap them a little upside down on the paper to burst the bubbles from the spray) . <\/i><\/p>\n

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This bomb can be found at G.Detou (Rue Tiquetonne, in Paris) or at Mora (next door). You can also find it on the internet.<\/i><\/div>\n
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She  is essential to make this recipe a success!! The best pastry chefs in Bordeaux use the same product (but spraying with a culinary gun.)<\/i>
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Remove and squeeze the vanilla pods well. Then fill the molds with the dough up to 1mm from the edge<\/b> (there are recipes that recommend filling the molds only 2\/3; but I do not recommend it, because the canel\u00e9, once cooked, makes the same size as the poured batter before baking.)<\/i><\/p>\n

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I expand a little on the subject but the canel\u00e9 is too often sloppy, missed, or impossible to unmold. With all these recommendations you should normally achieve a perfect result!<\/i><\/div>\n<\/div>\n
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Next comes the baking! <\/i><\/div>\n<\/div>\n
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Put all the molds on a baking sheet and put it on a rack in the middle of the oven. <\/i><\/p>\n

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The first cooking (for my oven in any case!) is 15 minutes at 275\u00b0C<\/b> , then without stopping the oven, lower it to 200\u00b0C for an additional 35 minutes<\/b> (<\/i> of course each oven has its own power, so you have to find the cooking that will suit yours).<\/i><\/p>\n<\/div>\n<\/div>\n

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Immediately turn out onto a rack upside down and leave to cool. <\/i><\/p>\n

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September 2011: <\/i><\/div>\n
Today I am adding a more traditional method with the same recipe. This time I use my copper molds. <\/i><\/div>\n
To grease the molds, you can use edible beeswax: <\/i><\/div>\n
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We melt 120g of butter for 80g of beeswax. <\/i><\/div>\n

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Here are the molds to be brushed: <\/i><\/div>\n

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Apply a layer of wax butter with a brush. Be careful, because the mixture cools quickly. <\/i><\/div>\n

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When all the molds are ready, pour the batter. With a  funnel  piston, it is  so much  more practical! <\/i><\/div>\n

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Bake as directed in the recipe above. As always, the secret to cooking is high heat for the first 10 minutes. I cooked at 290\u00b0C for 8-10 minutes and you can clearly see the canel\u00e9s do not swell!<\/i><\/div>\n

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The canel\u00e9s unmould themselves! We see that with this method, we get even closer to the professional visual! <\/i><\/div>\n
Note from Bernard<\/span><\/b> : wax may be more traditional, but cleaning it is a nightmare! So I stick with my release grease spray. It works just as well with copper molds as with aluminum molds and the result is almost identical. But above all, no silicone molds, please!!!! They are practical for certain recipes, but not for canel\u00e9s!<\/i><\/div>\n

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You can clearly see the difference with the canel\u00e9s made with copper moulds…<\/div>\n
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…and  those baked in an aluminum mold! Yet it is the same recipe.<\/div>\n
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The canel\u00e9 is eaten at least 2 hours after cooking, because when it comes out of the oven the dough is still compact, it will air out as it cools.<\/i>
\nBelow, my cooking with copper molds! <\/i><\/p>\n<\/div>\n<\/div>\n

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Canel\u00e9s from Bordeaux<\/h2>\n
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Here is the recipe for canel\u00e9s (yes there is only one N!) and everything you need to know to make them a perfect success! The recipe is a bit long to read but it is the result of many tests. All the difficulties I encountered have been resolved. Here is my recipe that I kept secret for a long time. But all my secrets are here!!Bordeaux canel\u00e9s are, as their name suggests, from Bordeaux. And if they are made in fluted molds, it is because of their original name (canaules) and not the other way around as everyone thinks! The canaule was a kind of bread made with egg yolks, which fell into oblivion in the 19th century and was brought up to date in the early 20th century by a pastry chef who added rum and vanilla. Given the name of the pastry, he bakes it in a fluted mold. It was not until 1985 that the second \u201cN\u201d disappeared from the word canel\u00e9 to become canel\u00e9!<\/span><\/div>\n
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