Storified by Lucette Delacroix· Tue, Mar 26 2013 00:03:20
A specialty of Bordeaux (the world’s wine capital), canelé, also spelled as cannele, is a small French pastry with a thin or thick caramelized crust the color of mahogany and soft and tender custard in the center. A special canele mold or pan is used to give it its distinctive vertical grooves and its cylinder shape that is approximately two inches in height. They are also available in smaller or bigger versions, however and are usually sold in pastry shops in sets of six or eight.
The smaller versions are well suited for serving as cocktails while the bigger versions are ideal for gourmet dessert, served with tea. It also makes a pleasurable breakfast served with coffee. Syrupy wines go very well with the creamy custard and crisp exterior. For a special or romantic evening, enjoy canele with champagne.
Chef Xavier Mathieu of the elegant five star Hostellerie de Phébus in Luberon created this recipe for canele. Following the basic and traditional recipe for cannele he mixes eggs, sugar, butter, milk and flour, and flavors it with rum and vanilla. He also adds lemon peel and bitter almond for a zesty and more complex taste.
Bittersweet at first bite, you might think the nearly black pastry is burnt. That’s because the sugary shell is caramelized to the point that it is about to be burnt but isn’t. It is just the right contrast to the smooth, sweet and luxurious filling inside. The fragrant smell of vanilla and rum, and the intoxicating orange zest and bitter almond all combine to create exciting sensations and a new experience that is close to a symphony.
Canelés are small enough to be eaten out of hand. They look like little cakes and make a gorgeous birthday present. A fine break from the more popular crème brûlée, canele will stir the interest of your family, friends, and guests.
In a saucepan, combine the milk, butter, bitter almonds, chopped orange peel, and vanilla pod (split and seeded). Bring to a boil and simmer. Cover and let it cool.
In a bowl, mix the eggs and sugar. Add flour, rum, and orange peel. Allow to rest for 1 hour.
When both mixtures are at room temperature, combine the milk and the egg mixture and stir to make a smooth dough. Cover and refrigerate for at least 24 hours.
Preheat the oven to 338 degree F.
Coat the canele mold with butter. Stir the batter if it has separated until it is well blended again. Pour the dough in the prepared molds.
Bake in the oven for 30 minutes to obtain a dark brown color.
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