Bordeaux Canele
Bordeaux — Mother recipe · ar de en es fr it ja pt ru zh
These Bordeaux Caneles are crispy on the outside and custardy inside, a treat you won't be able to resist.
⏱️ 20 min prep + 30 min cottura · 12 porzioni · facile
Ingredients
- 200g granulated sugar
- 5 eggs
- 150ml whole milk
- 40g softened butter at room temperature
- 75g all-purpose flour
- 30g grated lemon zest
- 20g vanilla sugar
- 1/2 teaspoon salt
Method
- In a bowl, mix milk with granulated sugar and lemon zest to create an even mixture.
- Beat eggs in another separate bowl and gradually add them into the milk mixture while stirring well after each addition.
- Add softened butter into the mixture and stir until it is thoroughly mixed.
- Sieve flour and salt together into a different bowl. Gradually add this dry mix to the wet mixture, stirring continuously.
- Cover the batter with plastic wrap and let it rest in the refrigerator for at least 24 hours.
- Preheat your oven to 180°C (356°F) and grease canele molds with butter before dusting them with sugar. Fill each mold about 3/4 full with batter.
- Bake for approximately 25-30 minutes or until the caneles are golden brown and have a crunchy exterior.
The story
Caneles originated in the city of Bordeaux in France during the 17th century. Initially prepared for monks and nuns in the area as a treat to offer pilgrims during the Way of St. James, they later became popular among common folk.
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