Canelés using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Canelés are the delightful little pastries that hail from the Bordeaux region of France, boasting a crispy caramelized crust and a soft, custardy interior that dances with hints of vanilla and rum. Legend has it that these treats were originally made by nuns in the 18th century, who skillfully utilized leftover egg yolks from their wine-making processes. Today, they are a beloved indulgence, perfect for pairing with a cup of coffee or enjoying as an afternoon snack. The secret to their unique texture lies in the use of copper molds, which give them their iconic shape and help create that oh-so-perfect contrast between the tender center and the crunchy exterior. So, roll up your sleeves and let your inner French pastry chef shine as you whip up these charming little confections that are sure to impress any guest!
Ingredients
- 500 g Whole milk
- 50 g Butter
- 1 Teaspoon(s) Vanilla extract
- 125 g Flour t55
- 250 g Granulated sugar
- 2 Eggs
- 30 g Dark rum
Steps
Infusing Flavors
- Add 500 g of whole milk, 50 g of butter, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 10:00min / 75°C / Speed 2.
- Setaside the preparation content let cool.
Batter Mixing
- Add 125 g of flour t55, 250 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 2 eggs, 30 g of dark rum in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a container cover with plastic wrap.
- Setaside the preparation content in a fridge during 24h .
Baking
- Preheat the oven at 230°C.
- Grease your cannelé molds very well with butter
- Pour the batter into the prepared molds, filling them to about 1 cm (1/2 inch) from the top.
- Cook in the oven at 230°C during 15min.
- Cook in the oven at 180°C during 45min.
- Remove the cannelés from the oven and let them cool slightly before unmolding. They should release easily from the molds.
- Let the cannelés cool completely on a wire rack before serving. The crust will crisp up as they cool.
- Serve Immediately.
