@omnivorousadam: 🇫🇷The Most Difficult Pastry to Make In France... Cannelés de Bordeaux (Makes 21 lil guys) White Oil… 100g Clarified Butter 40g Bees Wax 1. Melt the bees wax in a Bain Marie then add the butter be stir until homogenous. 2. Transfer to a storage container or coat your molds right away. Batter… - 470g Whole Milk - 125g Caster Sugar (1) - 30g Butter, unsalted - Vanilla Bean Pod - 140g AP Flour - 125g Caster Sugar (2) - 100g Egg Yolks - 75g Dark Rum 1. Warm the milk, sugar (1), butter and vanilla bean pod in a sauce pot to 145F (63c). 2. Add the flour and sugar (2) in a large bowl and stir. Make a hole in the center of the flour and add the egg yolks. When the milk reaches temperature add 1/3 of it to the hole with the yolks and whisk to combine. Add the rest of the milk whisking until you have a smooth batter. 3. Let the batter cool slightly then add the rum. 4. Strain the batter and chill for 24-48 hours. 5. To bake the Canneles, preheat the oven to 465F (240c). 6. Remove the batter from the fridge just before use and stir until homogenous. Grease your molds then pour the leaving space towards the top. 7. Bake the molds for 8 minutes at 465F, then reduce the heat and cook for another 45-50 minutes at 350F (180c). 8. Remove the canales from molds immediately out of the oven. Allow the Canneles to cool fully before enjoying to allow the crust to develop and custard to finish cooking. Eat within 5 hours. - normally for cakes we don’t want gluten, but for these we want gluten because it’s important for its structure. Can’t overwork the batter, go nuts. - Resting the batter ensures gluten is activated which is important for structure. Also, a cold batter stops the “popover effect” - Canneles are baked at high temp to set the crust, then the heat is lowered so the inside can cook evenly. The cold batter also helps ensure this process works well. - The crust will harden as the Canneles cool. Let cool to room temp before slicing to them. #frenchfood #caneles #pastry

Adam Witt

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Thursday 22 August 2024 14:04:30 GMT