Recipes of canelés (or cannelés)

Although the origins of cannelé are uncertain, the story goes that the nuns of the Annonciades convent in Bordeaux They made them for the poor. They used as ingredients the wheat that they found on the docks, fallen from the holds of the ships or from broken sacks, and the yolks of the 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.

With the closure of the convent, the recipe fell into disuse until, in the 1980s, some pastry chefs from the city reviewed and corrected it, making these delicious biscuits with a caramelized and crunchy exterior and a soft and aromatic interior . a culinary emblem of Bordeaux. They even came to have their own brotherhood, which was the one that decided to suppress in 1985 one of the "n" of the cannelé. It is for this reason that we find his name written in both ways. And whether we bite into a canelé or if we do the same with a cannelé, we will touch the sky!

This little cake gets its name from its cylindrical shape with fluted or fluted edges, like a canelet (or cannelloni in its original language, Gascon). Traditionally they were baked in copper molds to which a layer of beeswax was applied to achieve 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 surprising and delicious canelé recipes, 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 canelé mold, in this post I bring you :

• three cannelé recipes : chocolate canelé, the traditional canelé and a delicious pink almond drink.
• the recommendations so 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 prefer salty snacks, you can't stop making them. Let's go with them!

1) Chocolate canelé recipe

Ingredients for 12 canelés

For the canelé dough:

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

To decorate:

• 30g cocoa powder

Non-stick mold for Canelés from Le Creuset

Elaboration

1. Put the milk in a saucepan and bring it to a 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 add the milk, stirring to mix well.
3. Add the egg yolks and, with a spatula, stir until fully integrated.
4. Cover the bowl and reserve it in the fridge between 12 and 24 hours. This step is important and one of the secrets of the canelés.
5. After 12 or 24 hours, take the mixture out of the fridge 60 minutes before baking and distribute it in your non-stick Le Creuset canelé mold .
6. Preheat the oven to 220º C.
7. When the oven is at 220º C, insert the mold and bake for 10 minutes at 220º C and for 50 minutes at 180º C.
8. After that time, check the color of the canelés and if you see that the dough is still light in color, bake for 5 more minutes.
9. Remove pan from oven and allow to cool on your Le Creuset baking rack and cool for about 10 minutes.
10. Unmold the canelés and place them on the rack to give them the final touch.
11. Sprinkle cocoa powder generously over them.
12. Arrange them on a tray and enjoy their delicious flavor.

Non-stick mold for Canelés from Le Creuset

2) Traditional Canelé recipe from Bordeaux

Ingredients for 12 canelés

For the canelé dough:

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

Elaboration

1. Boil the milk with the seeds of the vanilla pod. To extract them, cut the pod lengthwise with the tip of a knife (without actually going through it). With the edge of the dull knife, scrape the pods from top to bottom and immediately add them to the milk.
2. Cover the saucepan and let it cool to room temperature.
3. In a bowl, add the flour and sugar and add the milk, stirring constantly so that it mixes well.
4. Add the egg yolks and rum and, with a spatula, stir until fully integrated.
5. Cover the bowl and reserve it in the fridge between 12 and 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 the canelés.
6. Take the mixture out of the fridge 60 minutes before baking and distribute it in your non-stick Le Creuset canelé mold .
7. Preheat the oven to 220º C.
8. When the oven is at 220º C, insert the mold and bake for 10 minutes at 220º C and for 50 minutes at 180º C.
9. After that time, check the color of the canelés and if you see that the dough is still light in color, bake for 5 more minutes.
10. Take the mold out of the oven, place it on your Le Creuset baking and cooling rack and let the canelés cool inside,
    
11. Once they have cooled, you can unmold. Remove the canelés, and enjoy this wonderful pastry!

Non-stick mold for Canelés from Le Creuset

3) Pink Canelé almond drink recipe

Ingredients for 12 canelés

For the canelé dough:

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

To decorate:

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

Elaboration

1. Put the almond drink in a saucepan and boil it 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 the almond drink, stirring to mix it well.
3. Add the egg yolks and, with a spatula, stir until fully integrated.
4. Cover the bowl and reserve it in the fridge between 12 and 24 hours. This step is important and one of the secrets of the canelés.
5. After 12 or 24 hours, take the mixture out of the fridge 60 minutes before baking and distribute it in your non-stick Le Creuset canelé mold .
6. Preheat the oven to 220º C.
7. When the oven is at 220º C, insert the mold and bake for 10 minutes at 220º C and for 50 minutes at 180º C.
8. After that time, check the color of the canelés and if you see that the dough is still light in color, bake for 5 more minutes.
9. Remove pan from oven and allow to cool on your Le Creuset baking rack and cool for about 10 minutes.
10. Unmold the canelés and place them on the rack.
11. Melt the white chocolate in a water bath and add the drops of red food coloring, stirring until the chocolate has a homogeneous pink color.
    
12. Distribute the melted chocolate in the 12 cavities of the mold to glaze them.
13. Put the 12 canelés back into the mold and put the mold in the fridge for 60 minutes.
14. Take the mold out of the fridge and remove the canelés.
15. Decorate them to your liking with strawberries or raspberries and enjoy!

Non-stick mold for Canelés from Le Creuset

Recommendations to prepare the canelés

• When we prepare sweet canelés, it is important that the dough rest for at least 12 to 24 hours in a cool place so that it settles. Ideally, prepare the mixture, leave it in the fridge and bake the canelés the next day.
• Once the dough has rested, we have to take it out of the fridge for at least an hour before baking it, so that it enters the oven at room temperature. This way we will achieve the most perfect cooking possible.
• When mixing the ingredients we do not have to do it by beating the mixture, so as not to incorporate air into the dough. If we beat it, when baking the canelés the dough would grow and overflow from the molds.

If, like me, these sweets have captivated you, 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 is one more thing you need to know: the Le Creuset canelé pan is still a non-stick pan for biscuits, with a special shape for those precious preparations, but a non-stick pan as well. So you can take advantage of it to bake your muffin or biscuit recipes, or make flans, puddings or panna cottas in it. Do you dare to try it for a thousand and one things that will be beautiful with the delicate shape of the canelés?