July 03, 2013
How to Make: Canelés
At Monday evening's French Your Day party, I jokingly asked Canelé by Celine founder Celine Legros for her canelé recipe. Of course, it's a secret!
Canelé or cannele originated in Bordeaux and it can be difficult to prepare. There are five essential elements, according to Pim of Chez Pim: (1) the molds (the traditional material is copper); (2) the beexwax (for shine and crispness - you wax the interior of the molds); (3) air (stir, dont whisk); (4) temperature (hope you have a precise oven); and (5) the rest period (this is not a spontaneous pastry - best results if you rest the batter for 48 hours).
Pim referenced Paula Wolfert's recipe, a shortened version of which is available here. An adaptation of Paula Wolfert's recipe was published on The Kitchn.
It is no surprise that Chocolate & Zucchini has a canelé recipe. The Bon Appétit canelé recipe is based on the Chocolate & Zucchini recipe.
And finally, what is better than a video of how to make a canelé? An actual baking course. In the meantime, however, Chow has produced The Perfect Canelé video.
Will you make a batch of canelés?