Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups whole milk
- 2/3 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 teaspoons raspberry extract
- 2 tablespoons raspberry liqueur
- 2 tablespoons raspberry jam
- 2 tablespoons raspberry puree
- 1/4 cup fresh raspberries
Special Equipment Needed:
- 2 (6-cavity) canelé molds
- Whisk
- Saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a saucepan, combine the milk, sugar, butter, and vegetable oil. Heat over medium heat, stirring constantly, until the butter is melted and the mixture is hot but not boiling.
4. Remove from heat and add the raspberry extract, liqueur, jam, and puree. Stir to combine.
5. Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is smooth.
6. Grease the canelé molds with butter or oil.
7. Fill each cavity of the molds with the batter, about two-thirds full.
8. Place the molds on a baking sheet and bake for 25-30 minutes, or until the canelés are golden brown.
9. Let cool for 5 minutes before removing from the molds.
10. Serve warm, topped with fresh raspberries.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: Makes 12 canelés
Nutritional Information (per serving):
Calories: 140
Fat: 5 g
Carbohydrates: 19 g
Protein: 2 g
Substitutions for Ingredients
- Milk: almond milk, oat milk, or soy milk can be used instead of whole milk.
- Butter: coconut oil or vegan butter can be used instead of butter.
- Vegetable oil: canola oil or olive oil can be used instead of vegetable oil.
- Raspberry extract: vanilla extract can be used instead of raspberry extract.
- Raspberry liqueur: orange liqueur or brandy can be used instead of raspberry liqueur.
Variations:
- Substitute other fruits, such as blueberries or strawberries, for the raspberries.
- Add chopped nuts, such as almonds or walnuts, to the batter.
- Add a teaspoon of ground cinnamon or nutmeg to the batter.
Tips and Tricks:
- Make sure the batter is smooth and lump-free before pouring into the molds.
- Grease the molds generously to ensure the canelés don’t stick.
- Let the canelés cool for at least 5 minutes before removing from the molds.
Storage Instructions:
Canelés can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Canelés can be reheated in a preheated 350°F oven for 5-10 minutes.
Presentation Ideas:
Canelés can be served on a platter with fresh raspberries and a dusting of powdered sugar.
Garnishes:
Canelés can be garnished with fresh raspberries, a dollop of whipped cream, or a sprinkle of powdered sugar.
Pairings:
Canelés pair well with a cup of coffee or tea.
Suggested Side Dishes:
Canelés can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the canelés are sticking to the molds, try greasing the molds more generously.
- If the canelés are not golden brown after baking, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
Canelés should be consumed within 3 days of baking.
Food History:
Canelés are a traditional French pastry that originated in the city of Bordeaux.
Flavor Profiles:
Canelés have a sweet, custard-like flavor with hints of raspberry.
Serving Suggestions:
Canelés can be served as a dessert or as a snack.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Sweet, Tart, Fruity, Caramelized, Aromatic