Artisan canelés don’t just look incredible. Crunchy, gooey and delicious, they have a crispy caramelised crust and fluffy custardy middle.
Originally a little-known French sweet, people can now easily add these caramelised little goodies to their baking repertoire with a beautiful and affordable rose gold canelé mould from TheMix Shop and a few simple ingredients.
Ingredients
- 450 g milk
- 50 g salted butter, plus extra melted to brush
- 1 vanilla pod, seeds scraped
- 50 g dark rum
- 200 g caster sugar
- 100 g plain flour
- 2 eggs
- 2 egg yolks
Useful Items
- Airtight container
- Pastry brush
- 12-hole canelé mould from TheMix Shop
- Wire rack
Method
- Prepare the batter at least 2 days before you want to serve your canelé, to allow for refrigeration time.
- Place milk, butter, vanilla pod and seeds into mixing bowl, then heat 3 min/80°C/speed 1. Set aside for 2 minutes.
- Add rum, sugar, flour, eggs and egg yolks, then mix 20 sec/speed 4. Pour into an airtight container and set aside to cool slightly, then refrigerate for 2-4 days.
- When ready to bake, preheat oven to 230°C. Brush 12-hole canelé mould generously with melted butter, then refrigerate moulds for 5 minutes. Brush with a second coat of butter and return to the fridge.
- Remove vanilla bean from chilled batter and discard. Pour batter into mixing bowl and mix 10 sec/speed 4, then fill moulds up to 1 cm from the top (retain leftover batter to make crepes for breakfast the next day).
- Bake for 10 minutes (230°C). Reduce oven temperature to 170°C and bake for a further 45 minutes, until canelé are golden brown and set.
- Carefully turn out onto a wire rack to set cool, then enjoy. Best eaten fresh on the day of baking.
Thank you to Thermomix for this recipe. You can check out Women Love Tech’s story on ten reasons to love Thermomix here.
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