If you’re going to make canelés, those chewy custardy treats found in French coffee shops, you may as well learn from the experts! Manon Lagrève’s recipe is a three step process and is far less complicated than you’d think.
Manon says: “This mini canelés recipe comes from my uncle’s grandma in Bordeaux. Winemakers used to use egg whites to clarify the wine in the barrels, leaving a lot of spare egg yolks to use up! It’s a simple batter, flavoured with vanilla and rum, which caramelises during baking but still stays soft and chewy inside.”
Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.
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Ingredients
- 500ml whole milk
- 1 tsp vanilla bean paste
- 2 medium free-range eggs
- 2 medium free-range egg yolks
- 250g icing sugar
- 3 tbsp rum
- 110g plain flour
- 50g salted butter, melted, plus extra to grease
Specialist kit
- Large or mini silicon canelé moulds
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Method
- Pour the milk into a saucepan and bring to the boil over a high heat. Once boiling, remove from the heat, leave to cool slightly, then add the vanilla.
- Mix the eggs, egg yolks and icing sugar in a large bowl, then add the rum, 1 tbsp at a time. Stir in the flour before adding the melted butter and milk. Cover and leave to rest in the fridge overnight.
- Heat the oven to 220°C fan/gas 9. Grease the canelé moulds and put on a baking tray in the oven to heat up. Once hot, fill the moulds three quarters full. If using mini moulds, bake for 30 minutes, then reduce the temperature to 200°C fan/gas 7 and bake for another 15 minutes, then reduce again to 180°C fan/gas 6 and bake for a final 45 minutes. If using regular-sized moulds, bake at 220°C fan/gas 9 for 20 minutes, followed by 180°C fan/gas 6 for 1 hour.
Nutrition
- 62kcals Calories
- 2.1g (1.1g saturated) Fat
- 1.2g Protein
- 8.9g (6.8g sugars) Carbs
- 0g Fibre
- 0.1g Salt
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