Vanilla-Almond French Canelés Recipe

Introduction

Vanilla-Almond French Canelés are exquisite small pastries known for their deeply caramelized, crisp exterior and tender, custardy interior. Originating from Bordeaux, these fluted treats bring together rich vanilla and almond flavors for a truly elegant bite.

Ingredients

• 500ml whole milk
• 1 whole vanilla bean
• 100g unsalted butter
• 4 large eggs
• 2 egg yolks
• 250g granulated sugar
• 100g all-purpose flour
• ¼ teaspoon fine sea salt
• 2 teaspoons natural pure almond extract

Instructions

1. Step 1: Heat the milk with the split vanilla bean in a medium saucepan until just below boiling (about 180°F/82°C). Remove from heat and let steep for 15 minutes to infuse the flavors.
2. Step 2: Meanwhile, melt the unsalted butter until golden and set aside to cool.
3. Step 3: In a large bowl, whisk together the eggs, egg yolks, and granulated sugar until well combined and slightly frothy.
4. Step 4: Sift the flour and sea salt together in a separate bowl to ensure a smooth batter.
5. Step 5: Remove the vanilla bean from the milk, scraping the seeds back into the liquid for maximum flavor.
6. Step 6: Gradually whisk the warm milk into the egg mixture, stirring gently to combine.
7. Step 7: Fold the flour mixture into the wet ingredients until just combined, avoiding overmixing.
8. Step 8: Stir in the cooled melted butter, almond extract, and make sure the vanilla flavor is evenly distributed.
9. Step 9: Strain the batter through a fine-mesh sieve to remove any lumps for a silky texture.
10. Step 10: Cover the bowl and refrigerate the batter for 24 to 48 hours to develop flavor and improve texture.
11. Step 11: On baking day, preheat your oven to 450°F (230°C). Brush traditional copper or silicone canelé molds generously with melted butter.
12. Step 12: Remove the batter from the refrigerator and stir gently to combine. Pour the batter into the molds, filling them about three-quarters full.
13. Step 13: Bake at 450°F for 15 minutes to create the caramelized crust, then lower the temperature to 375°F (190°C) and bake for an additional 45 to 60 minutes until deep mahogany brown.
14. Step 14: Remove the canelés from the oven and unmold while still hot. Allow them to cool on a wire rack before serving.

Tips & Variations

• Rest the batter for at least 24 hours to achieve the perfect custardy texture.
• Make sure all ingredients are at room temperature before mixing to ensure even baking.
• Avoid overmixing once the flour is added to prevent dense canelés.
• Properly butter and prepare molds to prevent the pastries from sticking.
• Watch the final minutes of baking closely to avoid burning the delicate caramelized crust.

Storage

Canelés are best enjoyed the day they are made, ideally within a few hours to maintain their crisp exterior. Store any leftovers at room temperature for up to 2 days. To refresh, briefly warm them in a low oven to crisp up the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my canelés stick to the molds?

Ensure you thoroughly butter or grease the molds before pouring in the batter. Using well-seasoned copper molds or high-quality silicone molds also prevents sticking.

How can I get a dark caramelized exterior without burning?

Bake at a high temperature at the start to form the crust, then lower the heat for the remainder of the baking time. Keep an eye on the canelés near the end to avoid burning.

Vanilla-Almond French Canelés Recipe

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Vanilla-Almond French Canelés are exquisite small pastries renowned for their deeply caramelized, custardy interiors and distinctive fluted shapes. Originating from Bordeaux, France, these elegant treats combine a crisp, mahogany-colored exterior with a soft vanilla and almond infused center, offering a perfect balance of textures and flavors.

• Author: lina
• Prep Time: 30 minutes (plus 24-48 hours resting time)
• Cook Time: 60-75 minutes
• Total Time: Approximately 25-26 hours including resting
• Yield: 12–16 canelés (depending on mold size) 1x
• Category: Pastry
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 500ml whole milk
• 2 teaspoons natural pure almond extract
• 1 whole vanilla bean
• 100g unsalted butter (melted)

Eggs and Dairy

• 4 large eggs
• 2 egg yolks

Dry Ingredients

• 250g granulated sugar
• 100g all-purpose flour
• ¼ teaspoon fine sea salt

Instructions

1. Heat Milk and Infuse Vanilla: In a medium saucepan, heat the whole milk along with the split vanilla bean until it reaches just below boiling (about 180°F or 82°C). Remove from heat and let steep for 15 minutes to extract the vanilla aroma and flavor.
2. Melt Butter: While the milk is steeping, melt the unsalted butter until golden and set it aside to cool.
3. Prepare Egg Mixture: In a large mixing bowl, whisk together the 4 whole eggs, 2 egg yolks, and granulated sugar until fully combined and slightly frothy.
4. Sift Dry Ingredients: Sift the all-purpose flour and fine sea salt together into a separate bowl to remove lumps and ensure even mixing.
5. Combine Milk and Eggs: Remove the vanilla bean pods from the milk, scraping the seeds back into the milk for maximum flavor. Gradually whisk the warm milk into the egg and sugar mixture.
6. Fold in Dry Ingredients: Carefully fold the sifted flour and salt mixture into the wet ingredients until just combined, avoiding overmixing to keep the batter light.
7. Add Butter and Extracts: Stir in the cooled melted butter along with the almond extract and vanilla extract (from the vanilla bean) to enhance the flavor layers.
8. Strain Batter: Pass the batter through a fine-mesh sieve to remove any curds or lumps, ensuring a silky smooth consistency.
9. Rest Batter: Cover the batter and refrigerate it for 24 to 48 hours. This resting period is vital for developing the ideal texture and flavor.
10. Preheat Oven and Prepare Molds: On day 2, preheat your oven to 450°F (230°C). Brush the traditional copper or high-quality silicone canelé molds generously with melted butter to prevent sticking and help develop the caramelized crust.
11. Fill Molds: Remove the batter from the refrigerator and gently stir. Fill the prepared molds about 3/4 full with batter.
12. Initial Baking: Bake the canelés at 450°F for 15 minutes. This high heat helps develop the signature caramelized exterior.
13. Reduce Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 45 to 60 minutes until the canelés achieve a deep mahogany color and caramelized crust.
14. Unmold and Cool: Remove the canelés from the oven and unmold them while still hot to prevent sticking. Allow them to cool on a wire rack before serving.

Notes

• Resting the batter for at least 24 hours is crucial to achieve the perfect custardy interior and crisp exterior.
• Ensure all ingredients are at room temperature before starting to mix for better emulsification.
• Do not overmix the batter when adding flour to maintain a light texture.
• Properly butter and season the molds to prevent sticking and promote caramelization.
• Keep a close watch during the last 15 minutes of baking to avoid burning the canelés.
• Canelés are best eaten on the day they are baked; their exterior will soften if stored for longer periods.

Keywords: canelé, cannelé, French pastry, vanilla almond, Bordeaux pastry, caramelized crust, custard dessert, traditional French sweets, almond extract, vanilla bean