Chewy and Moist Canelés: Effortlessly Delicious
Chewy and Moist Canelés: Effortlessly Delicious
Bake Classic Canelés with a Caramelized Flavor at Home
Create these irresistible classic canelés at home, known for their satisfyingly crisp exterior, moist interior, and alluring hint of caramelized flavor. This recipe is designed for simplicity; just mix the ingredients, let them rest for a day, and bake! The longer they rest, the chewier the crust and more tender the inside become, creating a truly delightful texture. This is an easy recipe to make. After adding ingredients and letting it rest for a day, put it in the mold and bake to complete. As time passes, the outside becomes chewy and the inside moist, with an attractive flavor.
Ingredients- 500g Milk
- 25g Unsalted Butter
- 250g Granulated Sugar
- 125g Cake Flour (low-gluten flour)
- 1 large Egg (room temperature)
- 2 large Egg Yolks (room temperature)
- 50g Rum (dark rum recommended)
Cooking Instructions
Step 1
In a saucepan, combine the milk (500g) and unsalted butter (25g). Gently heat over medium-low heat until the butter is completely melted. Be careful not to let it boil over.
Step 2
In a large bowl, whisk together the whole egg (1) and egg yolks (2). Add the granulated sugar (250g) and mix gently with a whisk or spatula until the sugar is mostly dissolved. No need to over-whisk.
Step 3
Gradually pour about half of the warmed milk mixture (approx. 250g) from step 1 into the egg and sugar mixture from step 2, whisking constantly. This helps to temper the eggs gently.
Step 4
Sift the cake flour (125g) into the bowl. Using a spatula, gently fold the flour into the wet ingredients until just combined. Avoid overmixing to prevent developing gluten.
Step 5
Add the remaining warmed milk mixture (approx. 250g) to the bowl. Stir gently until all ingredients are well incorporated and the batter has a smooth consistency. It should not be too thick or too thin.
Step 6
Finally, add the rum (50g) and stir until fully incorporated. The rum is key to the distinctive flavor of canelés.
Step 7
Strain the batter through a fine-mesh sieve to ensure a smooth texture, removing any lumps. Pour the batter into an airtight container and refrigerate for at least 12 hours, or ideally 24 hours, to rest. This resting period is crucial for developing the characteristic texture and flavor.
Step 8
Grease your canelé molds and fill them with the rested batter, only about 80% full. Filling them too much can cause overflow during baking. Tilting the mold slightly to let the batter coat the bottom is a good technique.
Step 9
Preheat your oven to 220°C (425°F). Bake the filled canelé molds for 15 minutes. Then, reduce the oven temperature to 180°C (350°F) and continue baking for another 50 minutes. Keep an eye on the color and adjust baking time as needed – a deep, dark brown exterior indicates they are perfectly baked.
