How to Make Perfect Canelés

Canelé can truly be described as an unremarkable-looking dessert that astonishes with its first bite. The Chinese translation also refers to it as Canule, and it seems both names are acceptable. The exterior of the canelé is a hard, crispy caramel shell with an enticing aroma, while the interior features a honeycomb structure that is soft and moist, with a rich vanilla and rum flavor. Freshly baked and cooled canelé offers an unparalleled texture and flavor experience, making it a dessert unlike any other and definitely worth trying.
For detailed ingredients, steps, and tips, please refer to my personal blog PhD Cafe: [PhD Cafe Canelé Recipe](phd.cafe/en/re...)
Ingredients (for 12 standard-sized canelés):
550 grams whole milk
150 grams granulated sugar
140 grams low-gluten flour
30 grams unsalted butter
60 grams rum
2 grams salt
1 egg
2 egg yolks
1 vanilla pod (can be substituted with 1 tablespoon vanilla extract)
Instructions:
1. **Preparation**:
Split the vanilla pod with a knife, scrape out the seeds, and add them to a pot. Add the remaining vanilla pod as well.
Add all the granulated sugar and whole milk. Heat over medium-high heat, stirring constantly, and turn off the heat once it comes to a boil.
While hot, add all the unsalted butter and stir until it melts. Cover and set aside for 1-2 hours until the milk temperature drops below 60°C.
2. **Mixing the Batter**:
In a mixing bowl, add the egg and egg yolks. Beat evenly with a manual whisk, then add an equal amount of milk and stir until smooth.
Add all the low-gluten flour and salt, and stir to form a thick, smooth batter. Gradually add the remaining milk, stirring constantly until the batter is smooth and consistent.
Strain the batter through a fine sieve to remove any lumps. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
3. **Baking**:
The next day, take the batter out of the fridge 1-2 hours in advance to warm up. Preheat the oven to 230°C (450°F) and adjust the oven rack to the lower-middle position. Use a fine brush to coat the canelé mold with a thin layer of softened butter.
Fill the molds 80-90% full with the batter. Place the molds in the preheated oven and bake for 25 minutes. Then, reduce the temperature to 180°C (350°F) and bake for another 50 minutes.
After baking, let the canelés sit in the mold for 5 minutes before unmolding. Place on a wire rack to cool, and then enjoy.
Tips:
Freshly baked canelés are best enjoyed within 8-12 hours when their crispy exterior and moist interior are at their peak.
If the shell softens over time, reheat in a 200°C (400°F) oven for 8-10 minutes to restore some of the crispiness, but freshly baked is always the best.
#cooking #dessert #desertrecipe #recipe #canele #baking #bakingrecipe #烘焙 #甜品 #烘焙食谱 #可露丽 #可丽露

[@nancywang5922]

請問烤箱用bake或convection bake，兩者會有什麼差別。謝謝！

[@minix8967]

convection是热风模式，会强制烤箱一直使用风扇，增加烤箱内部空气流动，使得烤箱内部温度更加均匀。不用烤箱效果也有差异，以我的烤箱为例，一般热风模式的话，同样烘烤温度会熟得更快，或者可以降低大约10-20度来烘烤

[@oooopppp2]

Many thanks for the great sharing.

[@minix8967]

You’re welcome. ☺️