Topic: If I Knew You Were Comin' I'D 'VE Baked a Cake
+Anonymous A — 1.2 year ago #65,061
+Anonymous B — 1.2 year ago, 5 days later[T] [B] #653,201
Cool
+Anonymous C — 1.2 year ago, 2 hours later, 5 days after the original post[T] [B] #653,203
@previous (B)
I dunno, maybe. But I know a guy that listens to this stuff as 'a joke' but the joke's been stale for months (and whose spotify playlist is all clogged up with this stuff now?). Same with the Disney tunes.
I dunno, maybe. But I know a guy that listens to this stuff as 'a joke' but the joke's been stale for months (and whose spotify playlist is all clogged up with this stuff now?). Same with the Disney tunes.
+Anonymous D — 1.2 year ago, 4 hours later, 5 days after the original post[T] [B] #653,211
I don't eat junk food besides a Frito here and there.
·Anonymous A (OP) — 1 year ago, 2 months later, 2 months after the original post[T] [B] #656,263
Makes about 18 medium-sized cannelés
CANNELÉS
500 grams whole milk (17.6 ounces, 2 cups)
50 grams butter (1.7 ounces, 3.5 tablespoons)
185 grams white granulated sugar (6.5 ounces, 3/4 cup)
150 grams bread flour (5.3 ounces, ~1 cup)
3 egg yolks (100 grams, 3.5 ounces)
3 grams salt (0.1 ounce, 1 large pinch)
1 vanilla bean or 1 teaspoon vanilla extract
50 grams cognac or dark rum (1.7 ounces, ~1/4 cup)
I personally prefer cognac for cannelés, though rum is the traditional liquor. It has a unique aroma and taste which give the cannelés more character. Rum tends to be a little more bland in the final product. You want to use a medium quality liquor for cannelés as a cheap one will come through and the nuances of a very premium liquor will be lost in baking anyway. This is true of most pastries.
For lining the molds, you will also need to melt a mixture of:
50 grams butter (1.7 ounces)
50 grams beeswax (1.7 ounces)
Special Equipment CANNELÉS MOLDS
You will need some special molds in order to make cannelés. Copper molds will yield the best result, but they come at a high cost ($20 - $30 a piece) for French brands. Copper is a highly conductive metal, which will transfer the oven heat to the batter quickly and consistently to form a dark brown crust. The most affordable molds I've found are these copper Darware molds made in India for a set of 4 (roughly $8 each).
Other metals will have a similar effect, though neither aluminum nor steel come even remotely close to the conductivity in copper. The inexpensive alternative is silicone. Silicone molds work well enough, but will never yield a perfect canelé. They also require some extra time in the oven for an uneven result; the middle of the sides will always be less cooked than the top or bottom. If you can afford them, spring for the copper.
Mauviel M'Passion Cannelés Copper Mold
Mauviel M'Passion Cannelés Copper Mold
Darwar Affordable Copper Mold
Darwar Affordable Copper Mold
Ibili Individual Cannelés Molds
Ibili Individual Cannelés Molds
Silicone Cannelés molds
Silicone Cannelés molds
ADDITIONAL EQUIPMENT
Beeswax
Beeswax
Grade A vanilla beans (optional)
Grade A vanilla beans (optional)
Pastry brush for brushing the molds
Pastry brush for brushing the molds
Kitchen scale to measure ingredients
Kitchen scale to measure ingredients
Whisk for the batter
Whisk for the batter
You can skip the beeswax in favor of butter or even nonstick spray, but it's not recommended. Beeswax seals the cannelés for a longer shelf life and forms a crust for a crisp shell. And while there is no added flavor, it does give a nice mouthfeel.
Preparation
Heat the milk, butter, and vanilla to a rolling boil then turn off the heat. Allow the vanilla to steep while you prepare the other steps.
Melt the butter and the beeswax together
Brush the insides of the molds with the beeswax and butter
Whisk the yolks together with the sugar, salt, and sifted flour
Temper the egg yolks by whisking in 1/3 of the milk, then the another 1/3, then the last 1/3 of the mixture
At this point, the batter will be very liquid. Finally, whisk in the cognac.
Pour the batter 4/5 up the mold
Bake the cannelés for 10 minutes at 450°F (232°C) then lower the temperature to 375°F (190°C) and continue to bake for 45 minutes to 1 hour
The cannelés will rise in their molds like a soufflé before collapsing back into their molds, so be sure there is a pan below to catch the excess butter that will drip out. You might have to take the cannelés out to slightly cool if they rise too high over the top. This quick-rise period at high heat will help to start the browning process for the crunchy outer shell. It will continue to crisp at the lower heat while forming a custard inside.
You want a very dark brown color. When they look brown ready to come out, let them bake for 10 minutes longer. Cannelés bake to a very deep brown, much more than you are used to with other pastries. If you are worried they are starting to burn, you can always unmold one to check. You might be surprised by a blonde interior, especially if using silicone molds.
Unmold the cannelés using tongs or a towel to slam the molds upside-down on a wire rack
It's extremely important to unmold the cannelés while they are still hot from the oven. The heat will drive out steam and keep the exterior nice and crisp.
CANNELÉS
500 grams whole milk (17.6 ounces, 2 cups)
50 grams butter (1.7 ounces, 3.5 tablespoons)
185 grams white granulated sugar (6.5 ounces, 3/4 cup)
150 grams bread flour (5.3 ounces, ~1 cup)
3 egg yolks (100 grams, 3.5 ounces)
3 grams salt (0.1 ounce, 1 large pinch)
1 vanilla bean or 1 teaspoon vanilla extract
50 grams cognac or dark rum (1.7 ounces, ~1/4 cup)
I personally prefer cognac for cannelés, though rum is the traditional liquor. It has a unique aroma and taste which give the cannelés more character. Rum tends to be a little more bland in the final product. You want to use a medium quality liquor for cannelés as a cheap one will come through and the nuances of a very premium liquor will be lost in baking anyway. This is true of most pastries.
For lining the molds, you will also need to melt a mixture of:
50 grams butter (1.7 ounces)
50 grams beeswax (1.7 ounces)
Special Equipment CANNELÉS MOLDS
You will need some special molds in order to make cannelés. Copper molds will yield the best result, but they come at a high cost ($20 - $30 a piece) for French brands. Copper is a highly conductive metal, which will transfer the oven heat to the batter quickly and consistently to form a dark brown crust. The most affordable molds I've found are these copper Darware molds made in India for a set of 4 (roughly $8 each).
Other metals will have a similar effect, though neither aluminum nor steel come even remotely close to the conductivity in copper. The inexpensive alternative is silicone. Silicone molds work well enough, but will never yield a perfect canelé. They also require some extra time in the oven for an uneven result; the middle of the sides will always be less cooked than the top or bottom. If you can afford them, spring for the copper.
Mauviel M'Passion Cannelés Copper Mold
Mauviel M'Passion Cannelés Copper Mold
Darwar Affordable Copper Mold
Darwar Affordable Copper Mold
Ibili Individual Cannelés Molds
Ibili Individual Cannelés Molds
Silicone Cannelés molds
Silicone Cannelés molds
ADDITIONAL EQUIPMENT
Beeswax
Beeswax
Grade A vanilla beans (optional)
Grade A vanilla beans (optional)
Pastry brush for brushing the molds
Pastry brush for brushing the molds
Kitchen scale to measure ingredients
Kitchen scale to measure ingredients
Whisk for the batter
Whisk for the batter
You can skip the beeswax in favor of butter or even nonstick spray, but it's not recommended. Beeswax seals the cannelés for a longer shelf life and forms a crust for a crisp shell. And while there is no added flavor, it does give a nice mouthfeel.
Preparation
Heat the milk, butter, and vanilla to a rolling boil then turn off the heat. Allow the vanilla to steep while you prepare the other steps.
Melt the butter and the beeswax together
Brush the insides of the molds with the beeswax and butter
Whisk the yolks together with the sugar, salt, and sifted flour
Temper the egg yolks by whisking in 1/3 of the milk, then the another 1/3, then the last 1/3 of the mixture
At this point, the batter will be very liquid. Finally, whisk in the cognac.
Pour the batter 4/5 up the mold
Bake the cannelés for 10 minutes at 450°F (232°C) then lower the temperature to 375°F (190°C) and continue to bake for 45 minutes to 1 hour
The cannelés will rise in their molds like a soufflé before collapsing back into their molds, so be sure there is a pan below to catch the excess butter that will drip out. You might have to take the cannelés out to slightly cool if they rise too high over the top. This quick-rise period at high heat will help to start the browning process for the crunchy outer shell. It will continue to crisp at the lower heat while forming a custard inside.
You want a very dark brown color. When they look brown ready to come out, let them bake for 10 minutes longer. Cannelés bake to a very deep brown, much more than you are used to with other pastries. If you are worried they are starting to burn, you can always unmold one to check. You might be surprised by a blonde interior, especially if using silicone molds.
Unmold the cannelés using tongs or a towel to slam the molds upside-down on a wire rack
It's extremely important to unmold the cannelés while they are still hot from the oven. The heat will drive out steam and keep the exterior nice and crisp.
+Anonymous E — 11 months ago, 1 week later, 2 months after the original post[T] [B] #656,747
+Anonymous F — 11 months ago, 5 days later, 2 months after the original post[T] [B] #656,890
I <3 canneles
·Anonymous A (OP) — 10 months ago, 2 weeks later, 3 months after the original post[T] [B] #657,413
Sweet music for the mind...
·Anonymous A (OP) — 10 months ago, 5 days later, 3 months after the original post[T] [B] #657,736
Yo, sweetness. You're my weakness.·Anonymous A (OP) — 10 months ago, 2 days later, 3 months after the original post[T] [B] #657,897
Cake with a sloth.·Anonymous A (OP) — 10 months ago, 2 hours later, 3 months after the original post[T] [B] #657,900
For the Emperor·Anonymous A (OP) — 10 months ago, 20 hours later, 3 months after the original post[T] [B] #657,962
·Anonymous A (OP) — 8 months ago, 1 month later, 5 months after the original post[T] [B] #661,366
Cake is a lie....
·Anonymous A (OP) — 5 months ago, 3 months later, 8 months after the original post[T] [B] #672,733
Sweet dreams are made of this...