Canela

Category: Confectionery
Kitchen: french
Canela

Ingredients

milk 500 ml
flour 100 g
powdered sugar 250 g
eggs 2 pcs
egg yolks 2 pcs
butter 50 g
rum 50 ml
vanilla (pod) 1 PC

Cooking method

  • I used to post a recipe for chocolate canelles Chocolate mini canelles
  • To bake canela according to the classic recipe you need
  • The day before baking
  • Boil milk with vanilla pod and butter.
  • Remove the vanilla pod, split and remove the seeds. Return the pod to the milk.
  • In a separate bowl, beat eggs, yolks and vanilla seeds with powdered sugar, then add flour and beat again.
  • Pour the hot milk in a thin stream, stirring constantly or whisking at low speed to avoid lumps. Add rum and stir. The dough will turn out to be liquid.
  • Cover the bowl with plastic wrap and refrigerate for 24 hours.
  • On baking day
  • Preheat the oven to 220-230C (I recommend focusing on your oven, with convection no more than 180C-190C).
  • Prepare baking dishes. Brush them with butter. Remove dough from refrigerator, stir and pour into molds, 2/3 full.
  • Bake in a preheated oven for 50 minutes.
  • Remove the finished canneles from the oven, let cool, and then remove from the mold.
  • It is recommended not to eat immediately, but to leave for 7 hours. This time will allow the scent to spread as much as possible, and inside they will become soft like a sponge.
  • I baked in different forms. I have small and large
  • Canela
  • Canela
  • Canela

Note

Canelé (fr. Canelé) is a small culinary product, a signature dessert of Aquitaine and French cuisine in general. Cannele has a soft and tender dough inside, flavored with rum and vanilla, and on the outside it is covered with a hard caramelized crust. The name comes from the Gascon word canelat, which means flute (vertical groove). Canela is shaped like a small grooved cylinder about 5 cm in height and in diameter.
Traditionally, cannele is used as a dessert for breakfast and afternoon tea. However, given the growing number of variations, cannele consumption is also changing, with canneles often served during tasting of liqueur wines.
Traditional canneles are sold in packs of 6 or 10.
Canelés come in different sizes. As a rule, mini-canneles are served with cocktails, medium ones - for tea, and large canneles - for dessert after a meal. Canela goes well with champagne and tea, as well as with any wines.

Recipe taken 🔗

selenа
Gala, there is no baking powder or soda, and due to what they are so lace
Gala
Hope, there is no baking powder or soda in the recipe. Why lace? I honestly find it difficult to say. Maybe the density of the dough plays a role and the fact that it stands in the cold for a long time
lettohka ttt
What are cute and tasty, and the shape, Thank you Galinochka for the recipe !!! And in what forms did you bake silicone ones? Can I have a photo???
Gala
Natalia, I have silicone molds. Photo tomorrow, it's late today.
lettohka ttt
No problem!!! Loved the recipe and molding !!!
kolobok123
How to sleep now? A? Such a beauty-yummy !!!
Chef
Beautiful sculptures, but the taste is conveyed by the last photo
Premier
Quote: selenа

Gala, there is no baking powder or soda, and due to what they are so lace
I apologize for interfering, but the lace effect occurs due to the fact that the dough is brewed in a large amount of liquid. During the baking process, the liquid evaporates intensively, and the steam just forms cavities inside the product.
Check mark, thanks for the recipe. I will definitely try. I love all sorts of magical transformations of products.
Mikhaska
Galya! They're very beautiful! Both outside and inside! Just a delight!
Loksa
Gala, wheat flour? I have silicone molds - 30 ml babies - will they fit? I want to try! Thanks for the recipe !!!! I looked at the recipe for chocolate, I have such a form I definitely need to try!
Piano
Girls, will it work in a cupcake? There are no molds for the oven
gala10
Galina, very nice! Could you have cognac instead of rum? Or is it important?
Trishka
Gala, Galina, what an unusual recipe!
Thickened in.
And the cutter vaasche!
Directly hand the tanezza to the monitor behind a piece of mmmm.
Gala
Quote: Chef

the taste is conveyed by the last photo
I'm glad that I did it
Gala
Quote: Premier
the lace effect occurs due to the fact that the dough is brewed
Apparently so. Very similar to the effect in choux pastries. Olya, thanks!
Gala
Quote: Loksa
wheat flour? I have silicone molds - babies for 30 ml - will do
Loksa, wheat flour. Forms will do.
These are what I have

Canela Canela
selenа
Galina, put chocolate in the oven (milk with butter and chocolate cooled to room temperature, maybe it was not necessary), Galya, why do you need to bake them for so long, for such mini-forms usually 15-30 minutes is enough, but here almost an hour?
Gala
Quote: Piano

will it work in a cupcake? There are no molds for the oven
I dont know. Yet there is a certain baking technology here. Ideally, these cakes should be baked in metal tins at high temperatures for an hour.
Quote: gala10

Could you have cognac instead of rum?
Galya, better rum. This is what the author wants. Rum goes well with vanilla, cognac has different notes.
Gala
Quote: selenа
milk with butter and chocolate cooled to room temperature, maybe it was not necessary
Hope, it was not necessary. Flour should be brewed with hot milk, stirring constantly.
why bake them for so long
This is what the recipe says. Maybe because real caneli are baked in metal tins, and, of course, depending on the size of the cake itself, the time needs to be adjusted.
Hope, look at your oven. In my old one it was baked for a long time, but in the new one with convection at such a temperature of 220C, I almost burned them.
lettohka ttt
Thank you checkmark for the pictures of the forms, very nice, I want these molds !!!!
Crochet
Check mark, very, very interesting things !!!

Thank you for introducing us to such unusual things !!!

To my shame, I have never even heard such a name, well, yes, I am forgiven, we village dark people like that, yeah ...

Quote: Gala
Bake in a preheated oven for 50 minutes.

Check mark, and small ones also take so long to bake?

To be honest, I can hardly imagine what will become of my pastries in 50 minutes at 200 gr. ...

Quote: Gala
These are what I have

If only I could understand their size, it would be very good !!!

Check mark, and these whose molds, I understand that now they are yours who is the manufacturer ?
Gala
Kroshik, how many questions, I'll start from the end.
and whose molds
I'm not at home now, I bought it for a long time, then I'll look more precisely, in my opinion, the red uniform is tupperware. Here they have a similar

🔗.


And I recently bought a pistachio in Domarket on Belyaevo. How many times I was there, so many times I saw her.
also understand their size
In small ones, the height is about 3-3.5 cm, in large ones 5-5.5.

and the little ones also bake for so long
Kroshik, such recommendations. But I advise you to follow the process. What should happen? When finished, the canneles should turn dark brown and may even appear to be burnt. You should not reduce the time, they may not have time to bake inside.
You can do this. First, bake at 220C for 15 minutes, then reduce to 190C and bake for another 40 minutes.

To my shame, I have never even heard such a name.
What are you, Kroshik! I, too, did not hear much, and did not know, but I taught KHP
Yarik
Gala, Galina, thanks for the delicious dessert! I love them very much, but so far I cannot win))) I do not bother them chtoli, they fall off.

Canela
Gala
Yaroslavna, thanks for the delicious report!

Quote: Yarik

... I do not bother them chtoli, they fall off.
It looks like I didn't bake a little, they should be of a darker color.

I haven't done them for a long time, I have to bake them, the holidays are just ahead
Yarik
Galina, yes, it seemed to bake for an hour, the bottom was very tanned)))

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