Finally trying out this French classic. # 358: Canelés

While they are definitely the most aloof resident of any pastry case, canelés are just crispy custard bites. They remind me of a tiny basque cheesecake – they’ll make their own crust, thank you very much.

The name translates to “fluted,” referencing the ridged edges of the molds.

I’ve been avoiding these chubby little pastries for the simple reason that I didn’t want to buy the single-use molds they require. But then I struck gold at a yard sale and decided I had to go for it! While they may have started life as something different (tiny jello molds?) they’re close enough to the traditional canelé shape to be reinvented.

You bake them on an extremely high temperature for the initial 10 minutes to form a deep golden crust and then reduce the temperature to gently cook the rest of the custard. The recipe called for 550F but if your oven balks at 500F like mine, you’ll still get the desired effect.

They traditionally are flavored with dark rum, but not wanting to buy a whole bottle for a few teaspoons, I pivoted to amaretto.

The beginning of the process was the same as a pastry cream: adding hot milk to a sugar/egg yolk mixture.

But then you go rogue: adding in flour, pouring the custard into molds and using the oven instead of the stove to thicken it to a free-standing viscosity.

I used spray oil to line the molds instead of the suggested combo of butter and beeswax and it worked beautifully. Désolée.

So cute, like little soufflés.

Definitely held my breath while flipping them, but they slid right out without arguing.

I’m not sure why the bottoms are paler than the sides, but I actually like the color contrast.

Happy munching!

Recipe mostly from: https://tasteofartisan.com/canele/#recipe