Recipe for Canneles [Split from Quebec board]
[Split from http://www.chowhound.com/topics/459450]
I make them fairly regularly. They're quite tasty. The recipe normally calls for rum, but as neither I nor my honey particularly enjoy rum, I use frangelico instead. Like a lot of liquid batter desserts (like madeleines) I find that resting the batter overnight helps a lot.
You can find the moulds on Amazon.com but, like so many other products, I'm not sure they'll ship to Canada. I use silicon moulds, which I got at Touilleurs. See photo.
Let me know if you want the recipe.
Silicon moulds give the right shape but not the right texture. Check out Paula Wolfert's recipe, tips and lore in the book cited above (a great cookbook, well worth acquiring) or on her website -- www.paula-wolfert.com/recipes/canele.... -- and search the Home Cooking board. For example, this thread -- http://www.chowhound.com/topics/340907 -- includes useful information and a link to the abovementioned discussion in which Paula and several professional pastry chefs (including Patrice Demers!) took part.
Oh, I had no intention of using silicone. Apart from my silpats (which I adore and have probably at least 10 of), I hate baking with silicone. I got a silicone loaf pan once, and hated it.
My nephew is currently studying in Paris and will be coming home for Xmas. I have already asked him to look for some authentic cannele moulds for me (along with some fruits confits from their outdoor Xmas markets - YUM)
I knew someone would jump in to slag the silicon; I can almost set my watch by it. And, while we all know—without someone feeling the need to jump it to iterate this well-known fact—that silicon doesn't give the crispiest texture, the sugar in the recipe caramelised a bit, leading to a nice crunchiness on the outside.
Perhaps I should stop making them altogether until I can find the "acceptable" moulds from the states. Nah, forget that, I'm pretty happy with my results.
I don't know how to send a pm, so here's the recipe I* use, adapted from the Touilleurs recipe:
2 cup milk
25 g butter
2 egg yolks
1 whole egg
250 g sugar
125 g flour
1 tsp vanilla
1/4 cup Frangelico (or whatever booze you want to use)
Bring the milk to a boil, add the butter and refrigerate. In another bowl, whisk the egg yolks, egg and sugar. Blend in the flow. Mix well and add to the now-cool milk mixture.
Fill the cannelés moulds 3/4 full. Cook at 355F for 1 hour 15 for large moulds, 50 minutes for small moulds.
* Note, I said I use this recipe. It doesn't mean it's the "right" one, or the "original" one, or the one they serve in Marseilles, where only the true and good cannelés are made.
If you want, I can find out beforehand how much they cost and if not too expensive, I can ask him to bring some back for you too?
And heck, if you use this recipe and it works and they taste good, who cares if it's right or wrong? Just because I don't like silicone cooking implements doesn't mean I'm going criticize anyone's recipe (unless of course they contain Cheez Whiz or Spam LOL).
Thanks for the offer, but I'm all good.
You can also order them from here: http://www.culinarycookware.com/searc...
Perhaps some day I'll get them, but as I mentioned I'm happy with my mould, which is the only silicone I use, btw, except for the silpat.
The moulds are also great for chocolate bouchons, but those my heart can't take too much of.