Caramelized Pastry

Canelé, or cannele, is a small French pastry with a thin or thick caramelized crust the color of mahogany. Its center is of a soft and tender custard. This is a specialty of Bordeaux (the world’s wine capital). A special canele mold or pan is used to give it its distinctive vertical grooves and its cylinder shape that is approximately two inches in height. There are smaller or bigger versions of these pastries sold in pastry shops in sets of six or eight.

The smaller versions are usually served in cocktails while the bigger versions are best for dessert served with tea. It also makes a pleasurable breakfast served with coffee. Because of its creamy custard and crisp exterior, a syrupy wine goes very well with it. Enjoy a special or romantic evening with canele and champagne.

This canele recipe was especially created by Chef Xavier Mathieu of the elegant five star Hostellerie de Phébus in Luberon. He followed the basic and traditional recipe for canele by mixing eggs, sugar, butter, milk and flour, and flavoring it with rum and vanilla. Lemon peel and bitter almonds are added for a zesty and more complex taste.

At first bite of this nearly black pastry, it tastes bittersweet and you might think the pastry is burnt. The reason behind is because the sugary shell is caramelized to the point that it is about to be burnt but actually it isn’t. It is just a right contrast to the pastry’s smooth, sweet and luxurious filling inside. Experience a new exciting sensation that is close to a symphony because of the fragrant smell of vanilla and rum, and the intoxicating orange zest and bitter almond all combined.

Canelés look like little cakes and because of its cute sizes, they are to be eaten out of hand. They also make a gorgeous birthday present. A fine break from the more popular crème brûlée, canele will surely stir the interest of your family, friends, and guests.

Ingredients
1 pint (2 cups) milk
1 ¾ tablespoons butter
1 tablespoon granulated sugar
1/2 vanilla pod
½ tablespoon flour
1 tablespoon rum
1 bitter orange peel
1 oz. bitter almonds
1 egg
1 egg yolk

1. Combine the milk, butter, bitter almonds, chopped orange peel, and vanilla pod (split and seeded) in a saucepan. Bring to a boil and simmer. Cover and let cool.

2. In a separate bowl, mix the eggs and sugar. Then add flour, rum, and orange peel. Allow to rest for 1 hour.

3. Combine the milk and the egg mixture and stir to make a smooth dough. This is done when both mixtures are at room temperature. Cover the dough. Refrigerate for at least 24 hours.

4. Preheat the oven to 338 degree F. Coat the canele mold with butter with a brush. If the batter has separated, stir it until well blended again. Pour the dough in the prepared molds.

5. Bake in the oven for 30 minutes to obtain a dark brown color.