Cannelés de Bordeaux


Cannelés de Bordeaux
ahh, there's just so much to say about these these little cakes which originated from the bordeaux region in france, my (and i'm sure many others') love-hate affair with them. using relatively simple ingredients which resemble a crepe batter, the end result after baking on high heat for a considerable length of time is a thick chewy caramelized crust and soft custardy innards perfumed with rum & vanilla. bittersweet, aromatic and addictive would be the perfect adjectives to describe them.

traditionally baked using copper molds that needed to be treated with beeswax prior to baking, many bakers these days opt for the easier (and cheaper) way out by using silicon molds. i'm no exception. you might too if you knew how much these little copper molds are. one tiny two-inch mold costs about US$20 on amazon. i could easily afford one for sure, but not 16 or 20 thats usually required to make a batch of these babies. so silicon is the way to go.

Cannelés de Bordeaux
basically the bad thing about using a silicon mold is the browning. the cannelés were so difficult to brown on the surface despite the fact that the bottoms were already charred. needless to say, my first attempt last year was less than desirable and i gave up after the 1st try. then it was only i read up on some tips that i was ready to give it another go. it seemed like the trick is to leave the silicon mold directly on the baking rack instead of a tray so the browning would be more apparent. we tend to like putting the mold on a tray so its easier to carry around. i also baked these for a longer time than what was originally stated - 1.5 hrs instead of an hr.

Cannelés de Bordeaux
and you bet these were worth the time and effort put in! had them for breakfast the nx morning and easily popped ten one after another. oh there goes my diet! i really like the contrast between chewy exterior and soft spongy interior and despite the fact these weren't very aromatic while baking in the oven (i actually smelled burnt plastic coz of silicon), they actually smell good upon cooling! so happy i gave these a second go, now i can finally say i've baked madeleines, financiers and caneles before, which is rather important consider i wanna try attempting all kinds of french bakes, be it rustic or modern. and despite feeling pretty satisfied with this attempt, i would one day still like to experience baking them using the traditional copper molds coz the use of beeswax as i read, would help give the canneles a firm crust.

recipe adapted from here

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