I absolutely adore these small delicacies.
Hot cooked in beeswax these unique breakfast items have a really distinctive aroma.
The name canelé comes from the shape of the tin, and they originated in Bordeaux in France, this region was famed for its wine making and wine making in those days needed lots of egg white (for clarification). Canelés were said to have been invented to try and use up the excess egg yolks.
Ingredients
500 ml Milk
50 g Unsalted butter
1 Vanilla pod, seeds scraped
2 Eggs, lightly beaten
2 Egg yolks, lightly beaten
250 g Icing sugar, sieved
125 g Plain flour
capful Rum
1 Lemon, fine zest
Method
1. Bring the milk, butter and vanilla seeds to a boil in a saucepan, reserve warm.
2. Mix the eggs and egg yolks together.
3. Sieve the icing sugar and flour into a mixing bowl. Add the eggs and stir gently with a fork.
4. Pour in the warm liquid to the bowl and further mix with a fork or whisk to eradicate lumps. Try not to beat too much air into the batter at this stage.
5. Stir in the rum and strain this mixture into a bowl and rest in the fridge for a minimum of 24 hours and for up to 2 days.
6. Prepare your canelé moulds by heating them in an oven. Mix 200g of clarified butter with 200g of melted beeswax.
7. Pour the butter/wax mixture into each warmed canelé mould up to the lip. Pour the mix back out into the mixture and allow the moulds to cool naturally on a wire rack open side down to drip free.
8. Prepare 24 moulds and reserve.
9. Pour the rested batter halfway up the moulds and place them onto an oven tray. Preheat your oven to 200°C
10. Bake the Canelés for 30 minutes before turning the tray around and cooking for a further 15 minutes until dark brown.
11. Turn the Canelés out while they are warm and consume on the day.