Recipes of canelés (or cannelés)

Although the origins of the cannelé are uncertain, the story goes that the nuns of the convent of the Annonciades in Bordeaux They made them for the poor. They used as ingredients the wheat they found on the docks, fallen from the holds of ships or from broken sacks, and the yolks of eggs that were discarded to clarify the wine, since only the whites were used for this in the cellars. Thanks to the ships that arrived at Puerto de la Luna, they obtained vanilla and rum to enrich their recipe.

When the convent closed, the recipe fell into disuse until, in the 1980s, some of the city's pastry chefs revised and corrected it, making these delicious little biscuits with a caramelised and crunchy exterior and a soft and aromatic interior , a culinary emblem of Bordeaux. They even had their own brotherhood, which was the one that decided to remove one of the "n"s from the cannelé in 1985. This is why we find their name written in both ways. And whether we bite into a cannelé or into a cannelé, we will touch the sky!

This pastry gets its name from its cylindrical shape with ridged or fluted edges, like a canelet (or cannelloni in its original language, Gascon). Traditionally, they were baked in copper moulds to which a layer of beeswax was applied to obtain that delicious outer layer. Its ingredients, in addition to flour, egg yolks, rum and vanilla, are white sugar and butter.

Today we can find a multitude of recipes for surprising and delicious canelés, baked in molds that, without being made of copper, allow us to obtain the same wonderful result, such as the Le Creuset non-stick canelé mold .

And so that you can enjoy your Le Creuset canelés mold, in this post I bring you :

• three cannelé recipes : chocolate canelé, traditional canelé and a delicious pink canelé made with almond drink.
• Recommendations to ensure that the result is almost so perfect that each bite transports you to Bordeaux (you will see them at the end of this post)
• A reminder about the mold that will surely interest you

Whether you like sweets or savoury snacks, you can't miss out on making these. Let's get to it!

1) Chocolate Canelé Recipe

Ingredients for 12 canelés

For the canelés dough:

• 500 ml of whole milk
• 125 g of flour
• 250 g white sugar
• 3 egg yolks
• 1 vanilla pod
• 20 g of bitter cocoa powder

To decorate:

• 30 g cocoa powder

Le Creuset Non-Stick Canelés Mold

Elaboration

1. Put the milk in a saucepan and bring it to the boil with the vanilla pod. Cover the saucepan and let it cool to room temperature.
2. In a bowl, add the flour, sugar and cocoa powder and pour in the milk, stirring to mix well.
3. Add the egg yolks and, using a spatula, stir until completely incorporated.
4. Cover the bowl and place it in the fridge for 12 to 24 hours. This step is important and one of the secrets of canelés.
5. After 12 to 24 hours, remove the mixture from the refrigerator 60 minutes before baking and pour it into your Le Creuset non-stick canelés mold .
6. Preheat the oven to 220º C.
7. When the oven is at 220º C, put the mold in and bake for 10 minutes at 220º C and for 50 minutes at 180º C.
8. After this time, check the colour of the canelés and if you see that the dough still has a light colour, bake for 5 more minutes.
9. Remove the pan from the oven and allow to cool on your Le Creuset baking and cooling rack for about 10 minutes.
10. Unmold the canelés and place them on the rack to give them the finishing touch.
11. Sprinkle cocoa powder generously over them.
12. Arrange them on a tray and enjoy their delicious flavor.

Le Creuset Non-Stick Canelés Mold

2) Traditional Bordeaux Canelé Recipe

Ingredients for 12 canelés

For the canelés dough:

• 500 ml of whole milk
• 125 g of flour
• 250 g white sugar
• 3 egg yolks
• 1 vanilla pod
  
• 60 g dark rum

Elaboration

1. Bring the milk to a boil with the vanilla pod seeds. To extract them, use the tip of a knife to cut the pod lengthwise (without going through). Using the edge of the blunt knife, scrape the pod from top to bottom and immediately add them to the milk.
2. Cover the saucepan and allow it to cool to room temperature.
3. In a bowl, add the flour and sugar and pour in the milk, stirring constantly to mix well.
4. Add the egg yolks and rum and, using a spatula, stir until completely combined.
5. Cover the bowl and place it in the fridge for 12 to 24 hours. Ideally, you should prepare the dough one day and leave it in the fridge until the next day. This step is important and one of the secrets of canelés.
6. Remove the mixture from the refrigerator 60 minutes before baking and pour it into your Le Creuset non-stick canelés mold .
7. Preheat the oven to 220º C.
8. When the oven is at 220º C, put the mold in and bake for 10 minutes at 220º C and for 50 minutes at 180º C.
9. After this time, check the colour of the canelés and if you see that the dough still has a light colour, bake for 5 more minutes.
10. Remove the mould from the oven, place it on your Le Creuset baking and cooling rack and allow the canelés to cool inside,
    
11. Once they have cooled, you can unmold them. Remove the canelés and enjoy this wonderful little cake!

Le Creuset Non-Stick Canelés Mold

3) Pink almond drink canelé recipe

Ingredients for 12 canelés

For the canelés dough:

• 500 ml of almond drink
• 125 g of flour
• 250 g white sugar
• 3 egg yolks
• 1/2 grated tonka bean
  

To decorate:

• 100 g white chocolate
• 5 drops red food coloring
  
• Strawberries or raspberries

Elaboration

1. Put the almond milk in a saucepan and bring it to the boil with the half grated tonka bean. Cover the saucepan and let it cool to room temperature.
2. In a bowl, add the flour and sugar and pour in the almond drink, stirring to mix well.
3. Add the egg yolks and, using a spatula, stir until completely incorporated.
4. Cover the bowl and place it in the fridge for 12 to 24 hours. This step is important and one of the secrets of canelés.
5. After 12 to 24 hours, remove the mixture from the refrigerator 60 minutes before baking and pour it into your Le Creuset non-stick canelés mold .
6. Preheat the oven to 220º C.
7. When the oven is at 220º C, put the mold in and bake for 10 minutes at 220º C and for 50 minutes at 180º C.
8. After this time, check the colour of the canelés and if you see that the dough still has a light colour, bake for 5 more minutes.
9. Remove the pan from the oven and allow to cool on your Le Creuset baking and cooling rack for about 10 minutes.
10. Unmold the canelés and place them on the rack.
11. Melt the white chocolate in a bain-marie and add the drops of red food colouring, stirring until the chocolate has a uniform pink colour.
    
12. Distribute the melted chocolate into the 12 cavities of the mold to glaze them.
13. Put the 12 canelés back into the mold and place the mold in the refrigerator for 60 minutes.
14. Remove the mold from the refrigerator and remove the canelés.
15. Decorate them to your liking with strawberries or raspberries and enjoy!

Le Creuset Non-Stick Canelés Mold

Recommendations for preparing canelés

• When preparing sweet canelés, it is important that the dough rests for at least 12 to 24 hours in a cool place so that it sets. Ideally, prepare the mixture, leave it in the refrigerator and bake the canelés the next day.
• Once the dough has rested, we have to take it out of the refrigerator at least one hour before baking it, so that it goes into the oven at room temperature. This way we will achieve the most perfect baking possible.
• When mixing the ingredients, we must not beat the mixture so as not to incorporate air into the dough. If we beat it, when baking the canelés the dough would rise and overflow the moulds.

If, like me, you have been captivated by these sweets, you cannot miss this other delicious recipe for traditional canelés that we have on the blog. Do you dare to prepare it?

Final note

There's one more thing you need to know: the Le Creuset canelés mould is not just a non-stick cake mould, with a special shape for those beautiful creations, but it's also a non-stick mould. So you can use it to bake your muffins or cakes, or make flans, puddings or panna cottas in it. Do you dare to try it for a thousand and one things that will look beautiful with the delicate shape of the canelés?