So, in my pastry adventures I’d often heard of canelés de Bourdeaux, little French pastries that are custardy on the inside, deeply caramelized on the outside, and which (sadly) require a lot of time and some specialty equipment to make. Given the apparent complexity of the process I’d decided against trying to make them myself, until I actually tried one and got hooked.
These things are really delicious– the outside has a nice, toasty flavor from the caramelization and a crisp-chewy texture, presumably from the beeswax/butter coating, while the inside is soft and squidgy, with a nice hit of rum at the end. They’re kind of like creme brulee in pastry form– I had to try making my own.
The problem, of course, is that traditional canelés are made with individual copper molds that run for $15-40 *each* online, and obviously you’d need a set of at least 8 to make the recipe worth baking. There had to be another way. Some internet research indicated that most of the silicone options weren’t sufficiently conductive to get real caramelization on the outside, so I went for a heavy-duty metal pan— nonstick, but that was only a side benefit since I would definitely be using the wax/butter coating for a more authentic result.
I found a very helpful post by Taste of Artisan, giving not only the recipe but very clear instructions on the baking process. I highly recommend that you check it out, though I had to adapt things a bit to account for my use of non-traditional molds.Continue reading