Monday, June 26, 2006

Canele

I tried it - I made my first batch of Canele.
Canele's are little cakes - outside hard and caramelized and inside soft and moist - which where invented in Bordeaux in the 17th century and  they are soooo good that I decided to learn how to make them myself, so I can enjoy them whereever in this world the future will take me (soon more on that topic).
Yes, I know, on my picture they look a bit deformed, but I said first batch!!!
And I know, they seem a bit burnt, but the connaisseur will know that they come in three different grades, from lightly brown to slightly burnt. (To prove that point, check the Wikipedia page! Theirs have the same colour as mine! Ha!
Just for the record: The inside is parfait!!!


Posted by at 13:11:19 | Permanent Link | Comments (2) |
Comments
1 - Mmm, put online how to make them, maybe someone else can create more healthy colors: can you make them in a microwave so I can try? (Comment this)

Written by: Roland at 2006/06/26 - 16:42:02
2 - Roland, Okay, on numerous ;-) request, here is the recipe, but I write it in french, cause it is a french speciality:

Fendre en gousse de vanille, bien la gratter, mettre le tout dans une casserole avec 40cl de lait et porter a ebullition. Retirer du feu et laisser infuser au frais.
Prechauffer la four a 240°C a chaleur tournante. Fouette 2 oeufs entiers et 1 jaune d'oeuf avec 200g sucre, puis delayer avec 40g de beurre juste fondu, 1 Cuilliere a soupe de rhum ou l'eau de fleur d'oranger. Incorporer 80g de farine et enfin delayer avec le lait vanille. Beurrer legerement le moule pour Caneles et verser ensuite la pate dans les moules a 1cm du bord. Cuire 45 min environ a 210°C jusqu'a ce que les gateaux solent brient brunis. Laisser refroidir dans les moules avant de les retourner.
GOOD LUCK!!! (Comment this)

Written by: P. at 2006/06/26 - 16:56:26 in reply to: 1
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