Canele

Yield: 12 servings

Category: Tea Cakes

Cuisine: French

Reference: Taste of Artisan

Canelés

Ingredients

• 500ml Milk, cold
• 200g Cane sugar
• 100g All-purpose flour
• 50g Butter, melted
• 2 Eggs
• 2 Egg yolks
• 4 tsp Vanilla extract
• 8 tsp Water
• 40g Beeswax, for mold coating
• 60g Butter (for coating), for mold coating

Steps

1. Put the 4 tsp vanilla extract and 500ml milk in a saucepan, bring them to a gentle simmer, and then turn off the heat and let sit for two minutes.
2. In a separate bowl, whisk 200g cane sugar, 2 eggs, and 2 egg yolks. Add melted 50g butter and whisk more until combined.
3. Add 1/4 of the hot milk mixture into the egg mixture and mix well. Add 100g all-purpose flour and continue mixing until combined. Then slowly add the remaining milk mixture while continuing to mix until all ingredients are mixed well. Add 8 tsp water and mix.
4. Refrigerate for 24 to 48 hours. The texture and flavor improve dramatically by the second day and third day. The batter may be kept in a fridge for up to 4 days. Each time you use the batter, stir it well and work it for at least 2 minutes with a whisk.
5. For a smooth, shiny surface that accentuates the dark brown color of the caneles, coat the molds with a mix of 40g beeswax and 60g butter (for coating) melted together. For this, melt the beeswax and butter together, quickly pour the mix into a mold, and then back into the original container. Turn upside down on a cooling rack with a paper towel underneath to catch drippings. Once cooled down, chill in a freezer or a refrigerator until ready to bake.
6. Preheat oven to 288°C (550°F). Fill the molds with batter to 1 cm from the top. Place them on a foil-lined baking sheet and bake them at 288°C (550°F) for 10 minutes. Without opening the oven, drop the temperature to 190°C (374°F) and continue baking for another 45-50 minutes.
7. Remove caneles from the oven. Quickly unmold them and place them on a cooling rack upside down. Caneles usually slide right out of their molds, but if they don't, turn the mold upside down and knock on a hard surface, such as a cutting board.
8. Let cool for 2 hours at room temperature. Caneles must be eaten on the day they are baked.