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?

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