A canelé ( French: [kan.le]) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France, today it is widely available.
Pastry brush for brushing the molds. Kitchen scale to measure ingredients. Whisk for the batter. You can skip the beeswax in favor of butter or even nonstick spray, but it's not recommended. Beeswax seals the cannelés for a longer shelf life and forms a crust for a crisp shell.
Press the egg mixture through the strainer with a rubber spatula, then add the rum to the bowl. Gently mix the batter with a spatula; avoid incorporating air. Wash and dry the strainer, then push the batter through the strainer with a rubber spatula. Cover the batter and allow it to rest in the refrigerator for 48 hours.
Preheat the oven to 200°C/gas mark 6. 4. Brush the insides of the moulds or tray with the softened butter and pour in the chilled mixture almost to the top. butter for greasing, softened. 5. Bake the canelés for 15 minutes, then turn the temperature down to 190°C/gas mark 5. Bake for another 30 minutes or until the cakes are crisp on the.
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