- April 2017
- Makes 16
- Hands-on 20 min, oven 65 minutes, plus chilling and cooling
Traditional French canelés are golden-brown with a crisp, shiny exterior and soft, custardy centre. Use Philippe Moulin’s recipe for perfect results and enjoy heavenly canelés for breakfast or dessert.
- 7.7g (4.4g saturated)
- 21.8g (17.1g sugars)
The mixture is best made 12 or up to 48 hours ahead. If you’re short of time, you can use the mixture after chilling for at least an hour. If you have 2 canelé moulds, bake all 16 canelés at the same time (heat 2 baking sheets in step 5 and swap them round in the oven halfway through). If you have one mould, wait until the first batch cools before turning them out and baking the next.
The unbaked mixture will keep, covered in the fridge, for up to 3 days. Cooked, cooled canelés freeze well in a sealed container. Heat from frozen in the oven (200°C/180°C fan/gas 6) for 4-5 minutes. Let them cool to room temperature, then put in the fridge for 5 minutes to re-set the crust before eating.
A canelé is a rich, sweet little cake from France’s Bordeaux region, flavoured with rum and vanilla, then baked in fluted moulds (cannelé, the original spelling of the cake, means ‘fluted’). The cakes’ origin is linked to the region’s wine industry – egg whites were used to clarify wine and the leftover egg yolks were used to make these celebrated delicacies.
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