Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 cups whole milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons dark rum
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Special Equipment Needed:
- 8-10 4-inch canelé molds
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease the canelé molds with butter and set aside.
2. In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
3. In a separate bowl, whisk together the milk, butter, eggs, and vanilla extract until combined.
4. Slowly add the wet ingredients to the dry ingredients and whisk until combined.
5. In a small bowl, mix together the rum, brown sugar, honey, cinnamon, nutmeg, and cloves.
6. Pour the batter into the prepared canelé molds, filling each one about halfway.
7. Drizzle the rum mixture over the top of the batter in each mold.
8. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the canelés to cool in the molds for 10 minutes before carefully removing them and transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10 canelés
Nutritional Information (per serving):
Calories: 250
Fat: 8g
Carbohydrates: 35g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Granulated sugar: can be substituted with coconut sugar
- Whole milk: can be substituted with almond milk
- Unsalted butter: can be substituted with coconut oil
- Dark rum: can be substituted with brandy
- Dark brown sugar: can be substituted with light brown sugar
- Honey: can be substituted with maple syrup
Variations:
- Add 1/2 cup of chopped dark chocolate to the batter
- Substitute the rum mixture with a mixture of 1/4 cup of melted butter, 1/4 cup of honey, and 1 teaspoon of ground cinnamon
- Add 1/4 cup of chopped nuts to the batter
Tips and Tricks:
- Make sure the butter is completely cooled before adding it to the batter
- Use a pastry brush to evenly distribute the rum mixture over the top of the batter
- Be sure to grease the canelé molds before adding the batter
Storage Instructions:
Canelés can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Canelés can be reheated in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation Ideas:
Canelés can be served on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
Canelés can be garnished with a sprinkle of powdered sugar or a drizzle of melted chocolate.
Pairings:
Canelés pair well with coffee, tea, or a glass of sparkling wine.
Suggested Side Dishes:
Canelés can be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the canelés are not browning, increase the oven temperature to 400°F.
- If the canelés are too brown, reduce the oven temperature to 350°F.
Food Safety Advice:
Canelés should be stored in an airtight container and consumed within 5 days.
Food History:
Canelés are a traditional French pastry that originated in the Bordeaux region of France.
Flavor Profiles:
Canelés have a rich, caramelized flavor with hints of rum, cinnamon, nutmeg, and cloves.
Serving Suggestions:
Canelés can be served as a dessert or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Sweet, Caramelized, Rich, Vanilla, Nutty