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How to Cook Chef Alex’s Favourite Food – Canelé

25 August 2022

The Canele Recipe

For those unfamiliar with this French Pastry, Chef Alex highly recommends trying this recipe. Delicious with a coffee anytime of the day.

Canele are a rich, moist custard-like inside with a crispy, caramelised shell.

Each bite is met with a distinct crackling sound as you get the custardy goodness.

Ingredients:

  • 2 Vanilla Beans
  • 500ml Milk (Cold)
  • 200g Cane Sugar (250g for more sweetness)
  • 100g All-Purpose Flour / Bread Flour
  • 50g Butter
  • 2 Eggs (Large)
  • 2 Egg Yolks
  • 4 Tbsp Dark Rum

For Mold Coating:

  • 40g Beeswax
  • 60g Butter

Instructions:

  • Split the vanilla beans lengthwise and scrape the seeds out with a small knife.
  • Place the seeds, vanilla pods, and milk into a saucepan and bring them to a gentle simmer. Then turn off the heat and sit for 2 minutes.
  • In a separate bowl, whisk sugar, eggs, and egg yolks. Add melted butter and whisk until combined.
  • Remove pods from the milk. Add ¼ of the hot milk into the egg mixture and mix well.
  • Add flour and continue mixing until combined. Then slowly add the remaining milk while continuing to mix until all ingredients are mixed well.
  • Add Rum and mix.

VERY IMPORTANT: Adding hot milk to the egg mixture will temper the eggs and create custard, which will ensure perfect consistency of your Caneles.

  • Refrigerate for 24 – 48 hours.
  • Stir the mixture for 2 minutes.
  • Melt the beeswax and butter together, quickly pour the mix into a mold, then immediately back into the original container to coat the walls of the mold.
  • Turn the mold upside down and place it onto a paper towel to catch drippings.
  • Once cooled down, chill in the freezer or refrigerator until ready to bake.
  • Preheat oven to 290 degrees Celsius, 550 Fahrenheit. 
  • Fill the molds with batter to 1cm from the top.
  • Place on a foil-lined baking sheet and bake the caneles for 10 minutes.
  • Without opening the oven, drop the temperature to 190 celsius and continue baking for another 45-50 minutes.
  • Remove caneles from the oven and quickly remove them from their molds. Place them on a cooling rack upside down.
  • Let cool for 2 hours at room temperature.
  • Caneles MUST be eaten the day they are baked.
  •  

Need an oven that delivers consistent results? Check out the Caldobake commercial convection oven.

If you would like to discuss your food journey, please get in touch with us at 1800 265 771

About The Author

Michael Brick is a Partner & General Manager at Meris Food Equipment. For over 20 years he has helped food-to-go businesses boost sales and profitability by introducing innovative food concepts. His passion lies in creating a holistic solution, focusing not just on the right equipment (like Perfect Fryers or Flexeserve displays) but also on perfecting the menu, packaging, and in-store processes for increased sales, basket value, and food traffic.

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