Caneles is one of my favorite desserts, it a sort of tiny pudding that has a crisp caramelized crust and a creamy custardy interior. Though they originated in France (in Bordeaux to be more precise, and have another name Bordelais), they are quite popular here in Britain too.
Why I called them quick? Because this recipe doesn't require 24 to 48 hours for the fermenting, like the majority of the cannele recipes do. You can bake the same day as you make the batter. That's certainly an advantage for those, who don't want to wait of that long.
The recipe is taken from the book "Coffee-time treats" by Jose Marechal.
Ingredients:
For 30 mini-canneles:
250 ml whole milk
30 g butter
1 egg
1 yolk
125 g caster sugar
50 g flour
a pinch of salt
1 tsp rum
1 tsp vanilla extract
you will also need silicone molds for mini-canneles:
Method:
Heat the milk and butter over a medium heat until the butter is melted.
In a bowl, beat the egg, egg yolk and sugar until pale, then add the flour and the salt. Mix well with a whisk, don't beat anymore.
Mix well with a whisk, don't beat anymore.
Pour in the warm milk little by little, mixing to get a fluid, lump-free batter. You should do it carefully, without beating, to avoid air in the batter. This is what you will get in the end:
Leave to rest in the fridge for at least 1 hour then add the rum and vanilla extract.
Preheat the oven to 240 C (fan oven 220 C). Fill the mold two-thirds full with the batter (the canneles will rise while cooking and sink later on).
Cook for 6 minutes then reduce the temperature to 180 C (fan oven 160 C) for 50 minutes to 1 hour.
Don't panic, if inside the oven they will get too bubbly in the beginning. They will set back after some time.
Check on the canneles: the outside should be dark brown, but the inside should be nice and moist. Wait a few minutes before turning the canneles out.
Goes with... chic on their own. But a cup of tea or coffee will be also good! Bon appétit!
