Canele

Replies to This Discussion

Permalink Reply by Milo on September 25, 2009 at 1:24pm

Thank you for the information!!!! I will definately do it!!! I will share the results =0)

Permalink Reply by Ek@Culinartz on September 26, 2009 at 12:01am

Actually,I'm really tempted to try it out myself as well ! I was planning to buy some silicone molds for my new shop anyway,so once I have it - will try to play with the idea of producing my own line of canele' as well,and see if it can be applyed to this kind of molds.
Be aware ,though,that in case you don't have silicone molds -you will have to apply some butter instead! (otherwise you'll be facing a disaster...).
Anyway,you will need lots of patience ,as the results might not come on the first try...actually,you will probably need to make some adjustments (especially with the baking time) in order to get it just right.
And most important...don't forget to share about your progress!

Permalink Reply by Ek@Culinartz on October 7, 2009 at 10:05am

Ek@GoodieZ said:

Hi Milo,

Well,you really picked one of the trickiest things to start with.... Canele',as is written in French,is a kind of simple looking pastry ,but in order to "get it right" you would need a bit of experience and some elementary equipment as well.

First ,for those of us who are not really familiar with the name- canele' is a small traditional French pastry ,usually baked in a traditional copper mold,with a soft and tender custard center and a dark, thick caramelized crust.

The trickiest part of it is to get the right consistency - and more specifically - getting this unique golden brown crust on the outside.
While I was still working as a pastry apprentice in Paris,I was lucky enough to have the opportunity to work in one of these unique traditional Patisserie shops ,still to exist,and there ,the canele' was baked everyday with lots of attention ,and had just the perfect seducing appearance and taste.

Since then,frankly,I haven't had the opportunity to try again and bake it on my own,but I have found some very good links,that I would like to share here:

-This link includes great pics ,while providing the recipe of Lenotre school (leading school for French pastry in Paris)

http://fxcuisine.com/default.asp?language=2&Display=54&reso...

This recipe is referring to the professional methods ,thus - one needs to apply real beewax and use the traditional molds.

- The other link is in French

http://www.linternaute.com/femmes/cuisine/recette/307200/1325753627...


The translation of the recipe is as follows:

# 1/2 liter of milk
# 2 whole eggs +2 egg yolks
# 100 g flour
# 250 g sugar
# 50 g butter


# 1 pinch of salt
# 1 table spoon rum
# 1 Table spoon vanilla extract

Basically you need to boil the milk with the vanilla extract and butter .Separately,you need to whisk together the eggs,flour and sugar.Once the milk is boiling ,add it to the flour eggs sugar mix ,and whisk it together to get a fluid consistency.
You will need to leave this batter to rest for 1 hour and then add the rum ,and pour it into silicon molds (best is to use the traditional shape ones).
Again,the trickiest part lies in the baking method- you have to put it to the oven at a very high temperature(300 celsius) for 5 minutes and then lower the temperature to 180 and keep baking for another hour .The baking time will greatly depend on the size of your molds as well.

That's about it for now.I do hope some of you will actually take the challenge and try it for themselves ,so that we can share some experience together !