Canneles Bordelais are small crunchy little rum cakes that originated from the Bordeaux region of France. It is a small French pastry with a soft and tender custard center and dark around thick caramelized crust. While making these little cakes they require a small amount of patience and planning, but the end result is just worth the effort.
This delicious dessert is in the shape of small, striated cylinder approximately two inches in height, in a speciality of the Bordeaux region of France but can often be found in Parisian patisseries as well. Canneles Bordelais is made with egg, sugar, milk and flour, flavoured with rum and vanilla, the custard batter is baked in a mold giving the canele a caramelized crust and custard like inside.
French desserts are very popular throughout the world and usually involve seasonally chosen fruits. Some of the best known in the world are French cake (Apple cake, Almond cake), tarts, flans (coconut flan), French pancakes or Crepes (a traditional french recipe that exists all over France.
Can be sweet or savoury and filled with practically anything you want), Crème caramel (caramel custard, is a famous rich custard dessert with a layer of soft caramel on top. It is also known as a flan in France), Clafouti (the most famous traditional dessert from the southwest of France. 'Le Clafouti' is traditionally made with wild cherries and comes from Limousin) and breads (Baguettes, Bread rolls) etc.
Dessert too is considered an important course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the Old French 'desservir', "to clear the table." The origin of making of Canneles is not known but legend has it that a group of nuns many centuries ago made a cake called a canelas to feed the poor.
It was then considerably later that a Bordelais pastry baker concocted the modern cannele. It would seem logical that the name derives from the shape of these cakes, which have small channels running up and down the sides. They have enjoyed waxing and waning popularity in France over the years and currently they seem to be getting a lot of attention.
A great Canneles should be lightly crunchy and very dark brown on the outside with a creamy crepe like consistency on the inside. Cannele is consumed for breakfast, snack or as desserts. They can be made in various forms and sizes and is notable appreciated during tasting of syrupy wines. It is better to serve the small Canelé with cocktails, and the big version for dessert at the end of a meal. The Canelé is light and easy to carry or ship, thanks to its solidity. If it collapses during transportation, it deforms little and a light reshaping makes it revert to its initial shape.
The canelé de Bordeaux (cannelé bordelais) is a magical bakery confection, a cake with a rich custardy interior enclosed by a thin caramelized shell. It's a brilliant construction developed long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Nearly black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite complement to its smooth, sweet filling, fragrant with vanilla and rum.
To prepare these yummy and delectable tiny desserts, firstly gently boil milk with vanilla pod and butter. Meanwhile mix the flour, sugar and incorporate the eggs and then pour in the boiling milk. Mix gently to obtain a fluid paste or like a crepe paste. Let this cool and then add the rum. Put this mixture in the refrigerator for 1 hour.
Preheat the oven to 10 (270 degrees C which is 518 deg F) along with the cookie sheet on which the canneles will sit. Pour the cool mixture in the well buttered molds, filling half way then quickly place the molds in the preheated oven on the baking sheet.
Bake for 5 minutes then lower the temperature to 6 (154 degree C, which is 310 degree F) and bake for an hour. The Canneles should have a dark brown crust and a soft interior. Carefully take out of the mold while hot. Eat cold. Once baked, the canneles should be consumed that day itself. By contrast, the uncooked mix can be kept refrigerated for 3-4 days.
The most delicate part of baking is to generously butter the molds. Suggest putting first coat and refrigerate and then re-butter. If the canneles get too dark, lower the temperature to 260 degree F. Best made in specialized molds!
Tip: After baking, the canelés are firmly tapped out onto a grill while still hot, then left to cool while their exteriors harden. They're at their most glorious one hour out of the oven; within five or six hours they begin to turn spongy. patissiers have all sorts of tricks to revive them, ranging from putting them back in a hot oven for a few minutes, to flaming them with quality rum to crisp the shells.
To fully understand the fabulous quality of a true Canneles Bordelais, eat it out of hand as a snack, with a glass of wine or a cup of coffee.
For details on quantities of ingredients, click on the link below: