I L-O-V-E French pastries and can’t walk by a patisserie in Paris without practically drooling at all the beautiful little works of art displayed in their windows. There is a reason the French phrase for window shopping “faire du leche-vitrines” translates to “licking the windows.” Seeing spectacular displays of luscious little sweets makes a person want to do just that!
Most of the French pastries on display are beyond successfully making at home (in my opinion, anyway) but there are several of the less decorated ones that I have tried in the past and will most definitely try to make in the near future. I started with macarons and after half a dozen attempts managed to produce (most of the time) lovely little domes with the required “feet” around the bottom. They turn out well often enough to keep me hooked on making them. They are tricky and, just when you think you have it all figured out, a batch bombs and there is nothing you can do but toss them. But when I get it right, I want to jump up and down for joy right there in my kitchen.
German Chocolate Cake Macarons
Peanut Butter & Jelly Macarons
Canelés de Bordeaux are French bakery confections, little fluted cakes with a soft, custardy, rich rum and vanilla interior enclosed by a thin caramelized shell. I’ve purchased many of them from Les Halles de Lyon Paul Bocuse to a little local patisserie close to where I live and they have become one of my favorite French pastries. I longingly looked at the little copper molds when I was in E. Dehillerin but decided they were way too expensive an investment for something that might not work in my own kitchen. I took a chance on a silicone mold and can honestly say that I’m thrilled with the results and don’t find the canelés baked in it lacking in any way. This recipe is for the little cakes baked in silicone and you will have to do some research if you have metal molds and want to use them. Having to brush the interior of the molds with beeswax was enough to push me in the direction of the silicone which doesn’t require any prep work at all.
You can find lots of blog posts about canelés if you Google it and almost all are basically the same: flour, sugar, milk, butter, eggs, vanilla and rum. They vary a little bit in baking techniques and in my experience this way works the best. Mix together the ingredients with a large spoon or spatula, don’t whisk. Refrigerate the batter for 24-48 hours, stirring occasionally, then pour the cold batter into the molds, filling to 1/4-inch from the top. Put the molds on a metal tray BEFORE you fill them.
Heat oven to 450F for about 30 minutes. Bake canelés for 15 minutes at 450F, then reduce heat and bake at 350F for 1 hour. They will develop a very dark mahogany color which is what they are supposed to do. The first several times I made canelés I was afraid they were burning and took them out of the oven too soon. They will collapse if they are under baked. Many recipes say to unmold the canelés while they are hot but I had better luck letting them cool in the molds. They won’t stick to the silicone and there is less chance that they will collapse if they are cool before removing them.
The caneles puff up while they are baking and settle back down into the molds as they cool. They keep well for several days if stored in an air tight container. If you have canelé molds that have worked their way to the back of the cupboard because you have never used them now is the time to get them out in the bright light and make these delectable little French cakes. They are easy to make and are so delicious they will have you jumping up and down in your kitchen too.
Baking tips:
1. Mix the ingredients together in the order given in the recipe. Don’t use a whisk to combine ingredients because it will incorporate unwanted air into the batter. This will cause the canelés to rise too much and slump over while they are baking…not what you want them to do.
2. Make the batter well ahead of time. It needs to rest in the refrigerator for 24-48 hours before baking. ( The longer the better) The rest helps to relax the gluten and to release any air bubbles that may have formed in the batter. This resting time also gives the flour a chance to expand and absorb the liquids in the batter. I refrigerate the batter in a large Pyrex measuring cup so I can pour it directly into the molds when I’m ready to bake.
3. Baking at high heat at the beginning helps form a protective coating that allows the canelés to rise and then settle back down into the mold. If you have any questions about your oven temperature this is a good time to check it.
4. Heat the baking sheet in the hot oven when you are ready to make the caneles. Place the silicone molds on top of the hot pan and fill to 1/4 inch of the top. DO NOT fill the molds and then try to move it onto the baking pan. It will collapse and you will have batter all over the everything. Yup, I did this and it was a mess.
- 2 cups milk
- 3 tablespoons butter
- 1 teaspoon vanilla paste or vanilla extract
- ½ teaspoon salt
- 2 eggs + 2 egg yolks
- 1 cup sugar
- 1 cup flour
- ½ teaspoon salt
- ¼ cup rum
- In a small saucepan warm the milk, butter, vanilla and salt on medium heat until the butter melts. Remove from heat and allow to cool for several minutes.
- Combine the flour and sugar in a mixing bowl. Lightly whip the eggs with a fork and pour on top of the flour mixture. Pour the warm milk on top and stir all the ingredients together until the batter is smooth. Stir in the rum.
- Let the batter rest in the refrigerator, covered for 24-48 hours.
- When you are ready to bake the caneles preheat the oven to 480F. You will need a baking sheet or wire rack to support the silicone mold when it is filled with batter. Put this in the oven as it heats up. When the oven is hot place the silicone mold on the baking pan and fill the cups to ¼ inch of the top of the mold. Bake for 15 minutes and then lower the oven temperature to 350F and bake for 1 hour.
- Let the canales cool in the mold before removing them.
Those are beautiful. I’d weigh a ton if I went to Paris.
I bet you wouldn’t, Ramona. We come close to walking our legs off when we visit so usually don’t have any problem with weight gain. Thank you for coming by to visit.
Cathy recently posted..Caneles de Bordeaux
Oh my gosh you have struck perfection.
I have the mood and have made some but never achieved your glorious color.
Plus..you have tried the real thing..I will certainly try these and thank you.
They really are so cute aren’t they?
Thanks, Monique. Do you have the copper molds? If you do, I would love to know what you think about them. There is something so special about these little cakes and they always get high praise when I serve them. And they are fun to make. Thank you for your comment.
Cathy recently posted..Caneles de Bordeaux
Silicone..I have silicone..my IPad tends to spell for me..that is why you saw mood..
Not sure yet about Ipads
Perfect caneles! I made larger versions in my mini Bundt pans—but would love to buy a silicone mold to get the traditional look 🙂
Liz recently posted..Homemade Reese’s Bars #TwoSweetiePies
Hi Lizzy – I hadn’t thought about making larger caneles and I think it’s an excellent idea. Thank you for your comment.
Cathy recently posted..Caneles de Bordeaux
I remember seeing them in the bakery in France and have regretted not tasting them.
They look sooooooooooo good.
Marilyn recently posted..Sunshine through the Window
Oh, they are good, Marilyn. I hope you try the recipe sometime. They would be lovely with a nice cup of tea.
Cathy recently posted..Caneles de Bordeaux
Perfect caneles Cathy. All of your French pastries are fantastic and you’ve really nailed them. I don’t have much of a sweet tooth, but it’s hard to turn down French desserts and treats. We recently found a French bakery not far from us and the Chef is from Lyon. Everything in his shop is very authentic and I’m beginning to get very spoiled. I may have to do as you do in Paris and walk my legs off just to be able to visit his store.
Sam
Sam @ My Carolina Kitchen recently posted..Chicken Braised in Wine and Rosemary
I don’t have much of a sweet tooth either, Sam. That’s one of the reasons why I enjoy this special treat so much. You are so lucky to have a good French bakery close by. I would have a difficult time staying away from it. The patisseries in Lyon were the best. Thank you for your comment.
Cathy recently posted..Caneles de Bordeaux
What a great tutorial. I like when you tell me what to do and how, but I really love when you tell me what not to do and why. I have a bakeware addiction so I guess I need a silicone canele pan.
Madonna/aka/Ms. Lemon recently posted..The Games We Play
I have a weakness for bakeware too, Madonna. This was my first experience with a silicone pan and I have to say I’m impressed. I love that nothing sticks. Thank you for stopping by for a visit.
Cathy recently posted..Caneles de Bordeaux
Now, don’t those look absolutely scrumptious! You made me want to order dessert right now!!!
xo
Sheila 🙂
Oh Cathy – they’re perfect! I love French pastries too. I recently made Kouigns Amann and absolutely fell in love. Glad to see how nicely the silicone cannele mold worked for you. I’ll definitely be picking one up. If you get a chance, I’d love if you’d visit my Kouigns Amann post.
Take care,
Patricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2014/11/6/tbb-kouigns-amann-queen-ya-mahn
Hi Patricia – I have always wanted to make kouigns amann but the recipe looks daunting and I haven’t mustered up the courage to try it. I read your blog post and your tutorial is so good that I’m going to take the plunge and give it a try. It’s such a great feeling when a difficult recipe turns out well. Thank you so much for your comment and link.
Cathy recently posted..Caneles de Bordeaux
What an interesting item….I’d never heard of “caneles” but they certainly look yummy! Thanks for the detailed explanation of how to create them at home, Cathy.
I’ve been watching “Martha Bakes” on our PBS station & she has been doing lots of French items. Very educational!!
Rettabug recently posted..Fun with Food on a Snowy Day
You have me totally convinced that I can do this. I’m heading out to find a pan.
Karen Harris recently posted..How to Mend a Broken Heart: Chili Mac
I know you can do this, Karen. Please let me know after you try the recipe. Thanks for stopping by to visit.
Cathy recently posted..Caneles de Bordeaux
Ah yes, I spent so much time in Paris staring in those patisserie windows! Drool. And then, teatime. (It’s a lucky thing we don’t have teatime here as I’d be fat as a pig.) Is there anything more divine when in Paris though? When my daughter lived there, she’d go out in the morning and come back with a sack full of fabulous pastries. I got so spoiled. I’d sit and eat them looking out her window at everyone walking by, click click…high heels on those uneven streets!
There is a fabulous authentic French bakery about 45 minutes from me. I must say I’m relieved it’s not any closer! 🙂 They have divine caneles. And their almond croissants are diet killers.
These look wonderful, Cathy. I have the mold too. If I had milk in the fridge, I’d be making these right now.
Barbara recently posted..Super Bowl Eats: Cheeseburger Egg Rolls
They are gorgeous, Cathy! Beautifully caramelized on the outside yet so tender and soft on the inside. I would love to try these and will look for the silicone mold now they I have all of your wonderful tips on making them. Congratulations 🙂
Susan recently posted..Four-Hour Baguettes – Worth Every Minute
Thanks, Susan. It’s nice to have a French pastry recipe that actually works in a home kitchen. Thank you for your comment.
Cathy recently posted..Caneles de Bordeaux
So that’s what those high muffin-like tins are for! The pastries look delicious and sound like the sort of thing that I like – I’m more of a cake than chocolate person.
Couldn’t you just come up here and bake a batch!?
Pondside recently posted..Inspiration
Besides French treats always tasting so delicious, I love the size, there perfect. Love that these are caramelized on the outside. These look beautiful Cathy!
cheri recently posted..Wild Mushroom Veggie and Farro Soup
I am utterly smitten by these, and yes, I want to lick my screen! I love that pan, I have got to track one down and give these a try.
sue|theviewfromgreatisland recently posted..Dark Chocolate Detox Bites
Ooh la la, Cathy, your little cakes look so delectable!! I don’t have any silicone bakeware, but I’m happy to know that you were impressed with your purchase.
Thank you for your visit to my blog. I appreciate your comments on my post!
Kitty recently posted..Oatmeal Chocolate Chip Cookies
I made these today they are fantastic and so easy to make well done am really impressed
Hi Cathy ,
Your caneles looks awesome. I would really love to try baking some.
How do u measure the flour ?
1) scoop the cup into flour bag , then level off.
Or
2) scoop the flour into the measuring cup
Thanks,
Susanna