Dessert & Baked Goods » Canelés
The creamy rum and vanilla-flavored batter for these individual French pastries must be chilled 24 hours. Worth it! The cold custard is baked in classic cylinder shapes that yield a darkly caramelized crust and tender center. Well-seasoned molds are helpful, but if you don't have beautiful heavy copper molds such as those Eliot Morgan owns, copper-plated tin or silicone can be used. The incredible flavors and contrast in textures are why Parisian patisseries have been driven to perfect this specialty since the 18th century.
Posted Tuesday, January 24, 2012, at 9:32 am by Lynne:Easy batter. Just make sure your molds have enough melted wax (or a mix of melted wax & butter) to keep the batter from sticking. I also rotated the cookie sheet with the caneles on them every 15 minutes to help them cook evenly. So pretty & delicious.
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