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Post by nutsberryfarm 🏜 on Jul 14, 2019 20:00:28 GMT
never heard of them until today! www.saveur.com/caneles-recipe/?utm_source=internal&utm_medium=emailThese French pastries are the real deal: crunchy and caramelized to a deep mahogany brown on the outside, moist and custardy within, and deeply perfumed with dark rum and vanilla bean. Pastry expert Niko Triantafillou of Dessert Buzz has made creating the perfect canelé one of his life quests. His recipe is the real deal: crunchy and caramelized to a deep mahogany brown on the outside, moist and custardy within, and deeply perfumed with dark rum and vanilla bean. Though Niko bakes his canelés in traditional copper molds lined with melted beeswax and clarified butter, we have adapted his method to use inexpensive silicone molds and nonstick cooking spray for ease and thrift. But if you are ready to take the plunge and buy a pricey set of copper molds, then coat the insides with a paper-thin layer of "white oil" (equal parts beeswax and clarified butter), and be sure to chill them thoroughly in the freezer before filling with batter and baking atop a pizza stone. Practice makes perfect with these tricky little pastries, so don’t worry if your first couple of batches aren’t flawless. Give your batter plenty of time to rest in the fridge, and don’t rush the baking.
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Post by wickedkittiesmom on Jul 15, 2019 1:53:24 GMT
No but French pastries are the best.
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Post by Jep Gambardella on Jul 15, 2019 18:54:00 GMT
Never heard of it. If I ever see it for sale I will try it. We do have our fair share of French bakeries here in Montreal.
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Post by klawrencio79 on Jul 16, 2019 14:10:40 GMT
I haven't, but I really want to. Thanks!
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Post by sweetpea on Jul 16, 2019 17:38:12 GMT
I have, & not fond of. For a baker I know I should not say that, but my customers appreciate my honesty. If you like items such as flan or crème de caramel, you'll like caneles. They are very eggy....that's why I don't care for them. Too much egg in food that is sweet is not for me. Although I do make all those desserts.
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Post by wickedkittiesmom on Jul 16, 2019 19:51:27 GMT
I have, & not fond of. For a baker I know I should not say that, but my customers appreciate my honesty. If you like items such as flan or crème de caramel, you'll like caneles. They are very eggy....that's why I don't care for them. Too much egg in food that is sweet is not for me. Although I do make all those desserts. Thanks for the heads up - I don't like flan or anything else like it so I'm sure I wouldn't like these but I do love most French pastries and breads.
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Post by nutsberryfarm 🏜 on Jul 19, 2019 16:16:30 GMT
I have, & not fond of. For a baker I know I should not say that, but my customers appreciate my honesty. If you like items such as flan or crème de caramel, you'll like caneles. They are very eggy....that's why I don't care for them. Too much egg in food that is sweet is not for me. Although I do make all those desserts. crème de caramel....hard to find a good one!
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