HOW TO MAKE CANELÉS BORDELAIS a traditional French patisserie from Bordeaux

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LES CANELÉS BORDELAIS a traditional French patisserie from Bordeaux • I just got back from the Bordeaux region in South of France and specially from St Emilion the famous vineyard village where the CANELÉS BORDELAIS WERE DEVELOPPED BY MONKS in the 17th century. It was said that rich Bordeaux wine makers were using a lot of white eggs for filtering the Tanin of their wine and generously gave the yolks to charity where nuns were baking patisseries for children in need. • I am bringing you today this famous recipe of those delicious and wonderful CANELÉS BORDELAIS, ONE OF THE BEST and delicate PASTRY in the world: They make the perfect coffee companion. • In the inside they are custardy and soft, silky and spongy. What’s about the smell? It is insane. You can smell the delicate flavor of the combination of the brown RUM mixed with the vanilla, which gives this pastry that special aroma - • That remembers me the stories of my Grand Father Captain on big Cargo when he was bringing home in the Port of Bordeaux RUM and VANILLA from the WEST INDIES for his hotel in Bordeaux run by Gran’ma. • 1-INGREDIENTS OF CANELES: • 1 liter of Whole Milk • 5 g Orange zests. • 50 g of unsalted butter ( I used the French butter president rich in fat less water) • 20 g of vanilla liquid • 2 vanilla pods • 200 g of white sugar • 280 g brown sugar • 1 pinch of salt • 2 eggs (150g) • 4 yolks (120g) • 70mls of brown rum • 80g of corn flour • 160g of plain flour • Rest 24 hours in the fridge before cooking , or 48 hours is better • Cooking Time : 240⁰ C 10 minutes – 40-45 minutes at 190⁰C • Rest 5 minutes before turning out. • • 2-METHOD TO MAKE THE CANELÉs: • 1-In a pan add the milk, the orange zest, the Vanilla, the butter and the Salt . Bring to the simmer point: 85⁰C, continue stirring the mixture with a whisk. Remove from the heat and rest. • 2-In a salad bowl mix 2 eggs and 4 yolks, add the sugar and mix well until the sugar dissolved completely. • 3- Slowly Temper the eggs and sugar by pouring the warm milk on the mixture of eggs and sugar then add the Rum. That smell delicious. • 4- Add the sifted flour and the corn flour in small quantities and whisk well to avoid lumps. Now pour the mixture through a fine mesh sieve to remove the eventual small egg shells, egg germs, flour lumps or other unwanted matters or particules. • Now rest your mixture in the fridge overnight for 12 hours or 24 hours even 48 hours for best result. • 3- DAY 2 THE COOKING • Now your Silicon Canelés molds are clean and ready. Put them flat on a grid, not a tray, you will obtain a better heat transmission to caramelize the Canelés. • Set your oven at 240⁰C fan forced. • Fill your molds but not to the top. Leave a little space of 4 mm for the expansion during the cooking and avoiding the mushrooming (The mixture exploding outside the mold). • Fill the large molds first and fit them in the oven first. • Then the small molds. • After 10 minutes drop the temperature of the oven to 190⁰C • Cook for 30 to 45 minutes until you obtain a nice color (dark caramel but not burnt) • Check at the end if not cooked completely leave an extra 5 minutes. • Remove from the oven with a tea towel or gloves. • Wait for 5 minutes then remove the Canelés from the silicon molds. • They should be removed easily thanks to those DE BUYER anti adherent molds. • You eat one and you need to eat another one straight away. That’s how they are addictive. • I hope you will try to make those canelés one day. Let me know your success. • REMEMBER: Thumbs up if you like this video. • Consider subscribing to my humble channel that will encourage me to produce more videos. • Click this bell and you won’t miss my next video. • I hope Gourmets friends that you have enjoyed this new recipe: the CANELÉS BORDELAIS • Thanks for watching and see you very soon with a new exciting video….. • Au Revoir et à bientôt • 📺My channel: • Cooking Recipes • 📽️You may like to see some of my other videos: • 🏆Bearnaise sauce : • Béarnaise Sauce Recipe | How to Make ... • 🥇Boeuf Bourguignon : • HOW TO MAKE BOEUF BOURGUIGNON AT HOME... • 🥈Chicken Cordon Bleu : • CHICKEN CORDON BLEU RECIPE STEP BY ST... • 🥉Crayfish Thermidor: • How to make the Lobster Thermidor or... • 🏅Beef stock Paul Bocuse: • HOW TO MAKE FRESH BEEF STOCK AT HOME ... • 🏅French baguette: • How To Make Perfect French Baguettes ... • 🏅Pâtés terrine: • FISH FILLET WITH POTATO SCALES BONUS ... • 🏅Mashed potatoes: • THE PERFECT MASHED POTATOE WITH JOEL ... • #canelés #canelésbordelais #Frenchpatisserie

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