Le Stanze Bistrot Cafe – Canelé de Bordeaux is a classic French pastry known for its caramelized crust and soft custard-like interior. Originally from the Bordeaux region of France, this delicacy is made using a rich batter infused with vanilla and rum, then baked to perfection in special molds. At Le Stanze Bistrot Cafe, we bring you a refined and easy-to-follow recipe so you can enjoy the authentic taste of Canelé in your own kitchen. Follow this step-by-step guide and experience the magic of this exquisite pastry!
Canelé de Bordeaux Recipe
Ingredients
| Servings: 16 pcs | |
|---|---|
| 500 mL | Fresh Milk (e.g., Greenfield) |
| 250 g | Granulated Sugar |
| 100 g | Medium-Protein Flour (e.g., Segitiga Biru) |
| 50 g | Unsalted Butter (e.g., Anchor) |
| 2 pcs | Eggs |
| 60 mL | Rum (Optional) |
| 2 tsp | Vanilla Extract |
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Instructions
| Step | Description |
|---|---|
| 1. Preparing the Batter | Heat the milk, vanilla extract, and butter in a saucepan until it reaches a gentle boil. Set aside to cool slightly. |
| In a separate bowl, whisk together eggs and sugar until well combined. Add flour gradually and mix until smooth. | |
| Slowly pour the warm milk mixture into the egg mixture while stirring constantly to avoid lumps. The batter should be smooth and similar to pancake batter. | |
| Finally, add rum (optional) and mix well. | |
| 2. Resting the Batter | Cover the batter with aluminum foil and let it rest in the refrigerator for 24-48 hours. This allows the flavors to develop fully. (At Le Stanze Bistrot Cafe, we rest the batter for 24 hours.) |
| 3. Preparing for Baking | The next day, remove the batter from the refrigerator at least 1 hour before baking. Preheat the oven to 250°C (or the highest temperature available on your oven). |
| 4. Baking the Canelé | Grease the canelé molds with butter or a special baking release agent (such as Carlo). Pour the batter into the molds, filling them up to 3/4 full. |
| Bake at 250°C for 25 minutes. Then, reduce the temperature to 180°C and continue baking for another 1 hour. | |
| 5. Cooling the Canelé | Once baked, remove the canelé from the molds while still hot and let them cool naturally. |
| 6. Enjoy! | The exterior should be deep brown and crispy, while the inside remains soft and custard-like. If some pieces appear slightly lighter in color, do not worry; they are still fully cooked. Enjoy this delightful pastry with a cup of coffee or tea! |
Tips for Perfect Canelé de Bordeaux
- Resting the batter for at least 24 hours is essential to achieving the right texture.
- Using high-quality ingredients, especially butter and vanilla, enhances the flavor.
- The high initial baking temperature creates the caramelized crust, while the lower temperature ensures a creamy interior.
- Traditional copper molds provide the best results, but silicone molds can also be used.
Conclusion
Canelé de Bordeaux is a delightful pastry that perfectly balances crispiness and tenderness. By following this recipe, you can recreate the authentic taste of French patisserie right in your kitchen. At Le Stanze Bistrot Cafe, we take pride in bringing classic flavors to life, and we invite you to try this wonderful treat. Happy baking!
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