It’s been rather quiet around Tahini Travels the few past months, so that asks for a little explanation. Though you haven’t been spoiled with new recipes and the like, the three of us have been busy as ever. Summer has flown by in a sec and this year’s summer months are a couple to cherish. We’ve worked hard, but partied harder during the Ghent festivities; we’ve been on a sailing and hiking trip to Greenland, one of the most beautiful remote places on Earth we’ve ever seen; we moved places and will again within a couple of weeks; we cried, laughed and felt alive. That almost sums it up, we guess. And we made Canelés De Bordeaux!
Last summer, Deborah went to Bordeaux. The wine of this region in France is famous all over the world, but did you know the city also has other specialties to offer? A canelé is a small typical French pastry. The Canelés De Bordeaux, also called Canelés Bordelais, are a specialty of the Bordeaux region of France. It truly is a small magical bakery confection. The rich custardy interior with hints of vanilla and rum is enclosed by a thin caramelized crust. Doesn’t sound bad, right? These extraordinary little French confections are a great holiday treat when visiting Bordeaux. The pastry has know a great revival over the past few years. The ‘Café et Canelés’ concept has come to the city, and it’s there to stay. En plus, c’est vraiment délicieux!
It’s not that hard to prepare. Let us show you how you get started.
- 1⁄2 liter milk
- 2 whole large eggs
- 2 egg yolks, beaten
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons rum
- 1 cup plain flour
- 1 cup light brown sugar
- 2 tablespoons butter
- butter, for greasing
- sugar, for sprinkling
- Boil the milk with the vanilla and butter one day ahead and let cool slightly.
- Mix the flour and sugar together. Add the eggs and egg yolks, pour this mixture in the hot milk.
- Gently mix to a smooth mixture, like pancake batter.
- Let the mixture cool, then add the rum.
- Place it in the refrigerator for 24 hours.
- Preheat the oven to 250C.
- Butter the molds and sprinkle some sugar in them.
- Pour in the batter. They should be filled up to ¾.
- Place them on a baking sheet, and bake at 250C for 5 minutes, then lower the oven temperature to 175C. Continue baking for 1 hour at least. They are ready when the outside is perfectly caramelized and the inside is still creamy and smooth
- Carefully unmold them while they are still hot & allow to cool.
- Great with a cup of tea or coffee in the afternoon. 🙂