Vanilla Bordelais Canelés (Print Version)
# Ingredients:
→ Canelé Batter
01 -
1 cup of whole milk (500 ml)
02 -
1 tablespoon orange blossom water
03 -
1 good pinch of salt or flaky sea salt
04 -
3/4 cup all-purpose flour (100 g)
05 -
3/4 cup granulated sugar (200 g)
06 -
1 vanilla pod
07 -
3 tablespoons butter (40 g)
08 -
1 whole egg and 2 yolks
# Instructions:
01 -
Pour milk into a saucepan. Cut a vanilla pod lengthwise, scrape out the seeds, and toss both the seeds and pod into the milk. Add the butter and heat everything until it boils.
02 -
In a mixing bowl, beat together the sugar and eggs. Add the sifted flour until combined. Slowly pour the hot milk mixture (vanilla and all) into the bowl while stirring. Finish it off by adding orange blossom water and mixing well again.
03 -
Cover the bowl with plastic wrap and chill the batter in the fridge overnight.
04 -
Take the vanilla pod out of the batter. Pour the mixture into a pitcher, then fill greased canelé molds up to two-thirds full. Bake at 465°F (240°C) for 10 minutes, then lower the oven to 355°F (180°C) and bake for another 30 minutes until they’re nicely caramelized. Remove from molds while still warm, and cool on a rack.
# Notes:
01 -
Keep in an airtight container at room temperature for up to 4 days
02 -
Can be frozen for several weeks