A sweet treat with a special story
Although the Canelé may not be as famous as other French pastries, it is still one of the most popular, with a passionate and flourishing fanbase all around the world. While Canelés are a delicious sweet treat for almost any occasion, there is also a fascinating story behind their origin and success. Each Canelé produced in the French confectionery industry comes contained with these special secrets. After learning more about the Canelé’s past, feel free to enjoy its present by whipping up your very own batch with our recipe for a sweet and mouth-watering delight.
Also, don’t forget to share pictures whenever you indulge in this iconic French delicacy on the Facebook groupFrench Food & Wine - Canada or the Instagram page @bestoffrance!
The Tale Behind the Iconic Canelé
Originally calledCanelé Bordelais, the Canelé is generally known as atime-consuming pastrythat requires excellent skills and patience to prepare. Due to the complicated nature of their recipe, they are becoming less popular in the US. Fortunately, they still have a lot of popularity in Europe, most notably in France. When prepared well, they are a compact andfabulous treat to have for dessert or with a cup of coffee on the go.And like most French pastries, this treat comes with its own legends and origins.
Its History
Its recipe has not changed much since its creation and isstrictly kept secret from the public. The more classicCanelésare always made in fluted copper molds, never silicone molds, which gives them their distinctive form. Relatedly, the wordCaneléoriginates from the French word for “fluted.” The Canelé is believed to date back between the 15th and 18th centuries. Most historians claim that the sweet custard pastry came from different places in Bordeaux or Southern France, regions known to be heavily inhabited by local winemakers.Winemakers typically used eggs, more specifically the egg whites, to clarify the wine they made. The excess egg yolks that were left were then allegedly given to local nuns to make a flour-based type of food for the poor. Over time, more ingredients were added to the recipe, and the Canelé was created. However, this is mainly just speculation. Countless wars and disruptions occurred in the region in this era, and most books with painstakingly recorded history were destroyed. Hence, the specifics of the Canelés’ origins are still unclear. Regardless, these pastries have come and gone numerous times in Bordeaux.
It wasnot until 1985that a group of bakers finally decided toclaim the recipes as an iconic part of French heritageand make them the official property of Bordeaux. They made it their responsibility to keep the traditional recipes secret and only pass them down to future bakers worthy of that knowledge.
Its Present
As mentioned before, the Canelé’s original recipes are heavily guarded as it is ofgreat importance for France to protect its culinary heritage.Indeed, the food industry regularly exploits these cultural foods for selfish profit andcreates fraudulent versions that can be easily mass-produced.The confectionery industry, even in France, is sometimes affected by passing culinary fads and trends, and the need to urgently propose something different often results in trading integrity for cheap cash grabs.
The only thing that should change in a Canelé is its color while baking! For instance, the Canelé can be baked till it appears to be black, resulting in a distinctive flavor and a crunchier consistency. While this may be perfectly normal in France, this kind of Canelé would be mistakenly seen as overcooked in the US. Most customers would think it is burnt or of an unknown flavor. Therefore, it is probablywiser for American bakers to avoid baking the Canelé till it is black,even if it means missing out on a different flavor and texture.
Tips and Tricks
Perhaps the most important thing that goes into the treat’s production isn’t an ingredient. Instead, what about theclassically copper mold that gives it its distinctive shape?Copper is a fantastic conductor of heat, thus giving the Canelés their perfect texture. A common alternative to the copper mold is the silicone mold, but beware! If you use very cheap silicone molds, the resulting Canelés pale in comparison; they are often soggy and flavorless. However, sincesilicone molds are much more affordable than copper molds,they are popular among those on a budget.
You can easily buy Canelé molds online. To grease the mold, whichever type is decided, use either nonstick spray, butter, or beeswax. According to the traditional method, butter and beeswax are preferable as they will give the Canelés a nice glossy finish.
Recipe for Canelé
Preparation Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12
Ingredients
- 1 cup all purpose flour
- 1 cup white sugar
- 4 egg yolks
- ¼ cup rum
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon unsalted butter
- 2 tablespoons beeswax
Directions
Step 1:Place theflour, egg yolks, sugar, rum, salt, and vanilla extract in a mixing bowl.Mix it allinto a smooth paste.
Step 2:Pour thebutter and milk into a saucepan. When the mixturestarts simmering while cookingon medium-high heat, remove it.Slowly add halfof the milk mixture to the flour mixture from step 1. Mix it all into a smooth paste. Slowly add the rest of the milk mixture and mix again till it’s a smooth batter.
Step 3:Preheat the oven to 230 degreescelsius.
Step 4: Go ahead andmelt2 tablespoons of butter and 1 teaspoon ofbeeswax in a pan on medium heat.Mix it, then remove it and coat the insides of the Canelé molds with it.
Step 5: Pour the batter from step 2 into the molds till it reaches75% of each mold.You don’t want them to be completely full as they will expand while baking. Place them into the oven and bake for10 minutes.
Step 6:Reduce theoven’s heat to 190 degrees Celsius, then bake for50 more minutestill the Canelés are nicely deep brown.
Step 7: Take them out andlet them cool down for 5 minutes. Use tongs to carefully turn over the molds and bang them onto a cooling wire rack, or use a blade to gently take out each Canelé from the molds and place them on the rack. Finally, allow them toget to room temperature in order to reachtheir signature crispy outer texture. Remember to be delicate; the iconic shape of the Canelé must be preserved for the best presentation!
What is Next?
The Canelés are thejewels of Bordeaux.As one of France's most famous pastries, it is important to know the rich history behind this delight and never let its confection secrets fade away. If you tried the recipe but didn't have much luck making your own batch,perhaps you could let professionals make you high-quality Canelés.
If you happen to be in Saint-Loubès, France, stop by atAquitaine Spécialités.They are the acclaimed world leaders in the production of Canelés, and they offer a colorful catalog. As a family-owned business, quality is at the absolute center of their values. Their highly innovative manufacturing techniques ensure the production of Canelés with no preservatives, additives, coloring, or GMOs.
Also,check out Best of France's other incredible articlessuch as'Tarte Tatin - the story behind the iconic pie and the recipe'and'The Boulangerie - a French exception'. Don't hesitate to tell us your experience while making Canelés in the comments below. Were your first batches not so great? Were they all delicious successes? We want to hear all about it!
