Canelés de Bordeaux

Hi guys!

I’m super excited to share this post with you today!
Earlier this week, I posted this picture on my Facebook, Twitter and Instagram:

Rhum & Vanilla

You could guess what I was going to make with those two ingredients. I loved the ideas you guys had but no one guessed it!

So here it is. I made Canelés de Bordeaux!

Canelés de Bordeaux are an iconic pastry from, how could it be, Bordeaux in France! These little pieces of yummyness are perfect to serve with your afternoon tea or coffee :)

Canelés de Bordeaux 14Canelés de Bordeaux 13

I’m pretty stoked with the result because to me, Canelés de Bordeaux are some pretty hard things to make. Let me correct that: I always thought it was hard to make them. Oh well, it’s not something you make in an hour either. Making the dough is the easiest part, baking them is a bit more difficult. They take a lot of time in the oven and to get that perfect thin caramel shell isn’t a walk in the park at all. But with a little bit of patience and a lot of love for the pastry, you’ll do just fine 😀

Canelés de Bordeaux 7

Canelés de Bordeaux come from Bordeaux in France. The history of this iconic pastry is a bit of a mystery because no one really knows who created them or when. But we do know the Canelés de Bordeaux have been with us for many many years!

Canelés de Bordeaux 9

I absolutely LOVE Canelés de Bordeaux! The boyfriend thinks they’re too sweet but can a pastry ever be too sweet? Naaaaah!

Canelés de Bordeaux 10

The recipe I used was ment for 10 Canelés de Bordeaux…
I filled my 20 pieces mold three times! THREE! 😮 So I guess I have a little mold and the other a bigger one? :p I think I should have added a little more rhum to it because of the amount of Canelés I was able to make with the recipe.

Canelés de Bordeaux 11

Look how perfectly moist they are in the middle 🙂

What we need for +- 50 pieces:

  • 2 eggs
  • 2 egg yolks
  • 8 spoons rhum (I’ve calculated a bit extra because of the amount of Canelés)
  • 120 g all-purpose flour
  • 25 g butter
  • 200 g powder sugar
  • 50 cl milk
  • 2 vanilla-pods
  • Canelés de Bordeaux mold

Canelés de Bordeaux 3

How to:

  1. Preheat the oven at 200 degrees centigrade.
  2. Mix together the flour, sugar, eggs and egg yolks.
  3. Heat the milk with the butter and the split vanilla-pods.
    Scrape out the vanilla.
  4. Mix the heated vanilla-milk-mixture with the batter.
  5. Add the rhum.
  6. Butter your mold and sprinkle them with sugar.
  7. Bake the Canelés de Bordeaux for 10 minutes at 200 degrees centigrade. After that, bake them for about 35 minutes at 180 degrees centigrade. Use a sharp knife to check if they’re done. If the knife comes out clean, they’re ready.
  8. Get them out of the mold as soon as they’re baked.
  9. Share them with family and friends!

They make the perfect treat for your coffee or tea time 🙂

Canelés de Bordeaux 4

Enjoy these pretty little Canelés de Bordeaux!
Have a delicious day ❤
xxx Sarah

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I’ll be sharing this with my friends at Fiesta Friday and all the other awesome parties!
FF

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31 thoughts on “Canelés de Bordeaux

  1. Pingback: Your 9 Sarah’s Little Kitchen Favorites | Sarah's Little Kitchen

  2. Perfect canelés, Sarah! Look at the lacy interior! Unfortunately for me, the closest bakery selling these is in NY, like 2 hours away. Maybe I should just make them myself? Uhm,,,that’s a scary thought, lol. I suppose I need special molds, too.

    Liked by 1 person

  3. It’s been my dream to one day try caneles…and then try to make them! What a beautifully caramelized outer crust and perfect hole-y and custard-y centre!! I’m dreaming about how they taste right now…and I’m curious, what sort of molds do you use?

    Liked by 1 person

    • Thank you 🙂 It was my dream to make them for so long too. I always thought it would be way too difficult for me to handle but it turned out great 🙂 I use a big silicon mold from Secret de Gourmet. It has space for 24 little caneles. It was the first canele mold I could ever find here so I immediately bought it :p

      Liked by 1 person

  4. I kept thinking – let’s see the inside, let’s see the inside…and then BAM there they were and they looked glorious! Congrats! I left my authentic Bordelais caneles mouldes in China:( I felt so sad – my host mother gave them to me after I spent 3 weeks on the hunt for the perfect recipe. (Of course, I was often discouraged because the ones they brought home from the weekend market were probably the finest of Bordeaux;p)

    Liked by 1 person

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