Greetings,

I have been searching the web and all my books on baking and pastries to find a recipie for canele. I had a fantastic one at the Metropolitan Bakery in Philadelphia last year and I'd like to add them to my repertiore. It had a crunchy carmelized sugar exterior and a moist, creamy texture fragrant of egg and vanilla - almost like a creme caramel just venturing over the line into becoming a cake. Heavenly! I think it is a specialty of the Bordeaux region of France. I trusted that LeNotre would have a recipie, but I came up short. Anyone have any leads or a recipie to share??

Thanks!

Brian

By Doucefrance (Doucefrance) on Thursday, March 09, 2000 - 06:00 pm: Edit

Brian,
Here is a very good recipe for Cannele de Bordeaux, just mix all ingredients and fill the moulds, bake at 350*F until golden brown. Remember that they have to be eaten fresh, they will get chewy after a day or two.
100gr butter
500gr sugar
1 pinch salt
6 egg yolks
1 egg
100gr rhum
250gr flour
1 liter milk
1 vanilla bean.
Good luck
Helene

By Bvictor (Bvictor) on Friday, March 10, 2000 - 11:02 am: Edit

Thanks Helene! I'll make a run at the recipie this weekend.

Brian

By Bvictor (Bvictor) on Sunday, March 12, 2000 - 08:41 pm: Edit

Helene, I made a batch of cannele today and they were wonderful. Thanks so much. I experimented by substituting Eau de Vie Poire William instead of Rum. It was subtle and delightful. I also found that they held their shape and texture much better when inverted just after removing from the oven.

I wonder what they would be like with Grand Manier?

Again, THANKS!

Brian

By danita on Saturday, June 24, 2000 - 11:38 am: Edit

Brian:
I am not familiar with Cannele de Bordeaux but am wanting to try it. What type of molds are used, what size and shape? Can something else be substituted for the mold?
Thanks,
Danita

By Doucefrance (Doucefrance) on Sunday, June 25, 2000 - 08:40 am: Edit

Danita, a Cannele de Bordeaux is a traditional pastry that has a specific shape, baked in a specific mold which is "cannele" (that means ribbed) and it gives the name to the pastry.
There is no way you can change this, if you do change anything in recipe or shape (except maybe the flavoring?) it won't be a cannele anymore.
Helene