Caneles

These little cakes originally come from the region of Bordeaux. The making of Caneles is regarded with great seriousness; there is even a Brotherhood of the Canele!

The origin of the name is the verb ‘canneler’ which means to channel or to groove, referring to the shape of the original copper moulds used, though of course today a non stick mould will work just as well.

Ingredients
(makes approx 10)

375ml milk
190g caster sugar
115g plain flour
a pinch of salt
30g of unsalted butter, melted

4 large egg yolks
3 tbsp whipping cream
3 tsp of rum or eau de vie
1 tsp vanilla paste

Directions

Step 1

Bring the milk almost to the boil in a saucepan. While doing this combine the sugar, flour and salt in the kitchen aid bowl. Add the melted butter on top and mix briefly.

Step 2

In a separate bowl, lightly whisk the egg yolks with the cream. Add this mixture to the flour mix and process briefly. The batter should not form a ball.

Step 3

With the motor running, quickly add the hot milk. When mixed in, pour the mixture immediately through a sieve set over a bowl. Stir in the rum and vanilla and allow to cool. Cover and refrigerate for at least 24 hours.

Step 4

When you are ready to cook, preheat a non-fanforced oven to 200 degrees. Brush the inside of the moulds with melted butter.

Give the batter a gentle mix, but do not agitate it as it will create air bubbles. Pour the mix into the moulds.

Step 5

Bake the caneles for ½ hour. After ½ hour, turn the tray at 180 degres and bake another ½ hour. Then cover the tray with a baking sheet and bake for another 10 minutes.

Out of the oven, leave the tray for about 5 then turn out the caneles to cool on a wire rack.

Tip: It is best to prepare the batter 1-2 days in advance of baking. The caneles are best served slightly warm.