Recipes
Canelé de Bordeaux
Canelé de Bordeaux
Recipe Details
Canelé de Bordeaux is a French dessert created by the nuns. It has crispy skin but have texture inside, just like the softness on the pudding. Today, through this classic French dessert to introduce copper mold for the meaning and significance of this dessert.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 230°C.
Step 2
Mix together the flour, sugar and salt.
Step 3
Beat together the egg and egg yolks.
Step 4
Slightly cut the vanilla bean and. scrap out the seeds. Heat a pot with medium heat. Add vanilla seeds, milk, butter and bring it to boil. Turn off the heat and set aside.
Step 5
Whisk together the milk and the flour mixture. Divided several time and pour it in the egg and mix well. Add the rum and mix together.
Step 6
Run the mixture through the sieve and refrigerate for 48 hours. Stir every 12 hours.
Step 7
Chill the mold for 10 minutes before bake, spray some oil onthe baking spray and pour in the batter.
Step 8
Place in the oven and bake it for 15 minutes. Reduce the heat to 175°C and bake it for another 45 minutes until caramel brown.
Step 9
Flip it upside down and place it on the cooling rack. Ready to serve.
Ingredients
General Ingredients
Canelé de Bordeaux is a French dessert created by the nuns. It has crispy skin but have texture inside, just like the softness on the pudding. Today, through this classic French dessert to introduce copper mold for the meaning and significance of this dessert.
Step by Step Instructions
Step 1
Preheat the oven to 230°C.
Step 2
Mix together the flour, sugar and salt.
Step 3
Beat together the egg and egg yolks.
Step 4
Slightly cut the vanilla bean and. scrap out the seeds. Heat a pot with medium heat. Add vanilla seeds, milk, butter and bring it to boil. Turn off the heat and set aside.
Step 5
Whisk together the milk and the flour mixture. Divided several time and pour it in the egg and mix well. Add the rum and mix together.
Step 6
Run the mixture through the sieve and refrigerate for 48 hours. Stir every 12 hours.
Step 7
Chill the mold for 10 minutes before bake, spray some oil onthe baking spray and pour in the batter.
Step 8
Place in the oven and bake it for 15 minutes. Reduce the heat to 175°C and bake it for another 45 minutes until caramel brown.
Step 9
Flip it upside down and place it on the cooling rack. Ready to serve.