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Canele de Bordeaux (classic)

Name: Canele de Bordeaux (classic)
Total time: 1560 min
Ingredients: 500 ml whole milk; 125 gr bread flour; 1 free range egg

by bengingi ⏱ 26 hr 18 ingredients 17 steps

Listen up my people! If you never had a fresh french Canelé in your life, that's the time to order a Canelé pan and bake them. Dark thick caramelized crust with soft and tender custard center. It is seriously one of the best pastries I've ever put in my mouth. It is so quick to make- less than 5 min. Mixing the ingredients and set it in the fridge for 24-120 hours. Yes! 120 hours!! You can even leave it in the fridge for more, but I think it is a little too pushy after five days. The traditional french mold for Canelés is made of copper. The major downside to copper Canelé molds is how expensive they can be, and the effort is required to maintain them through regular wax seasoning and cleaning. The alternatives are silicon molds- which are not conducting heat that well and result in a pale Canelé. Another option, which I found the best choice, is the aluminum pan. The pan is inexpensive, conducting heat properly, easy to clean and maintain, and produces 12 at a time. The Canelés will be great also after a day or two, but there is nothing like eating them when they're coming fresh out of the oven. YASSS.

Ingredients

500 ml whole milk

125 gr bread flour

1 free range egg

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Method

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Canele de Bordeaux (classic)

Ingredients

Method

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