Recipe courtesy of Canele by Celine
Mini Vanilla Caneles
- Level: Intermediate
- Yield: 25 caneles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 47
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 12
- Total: 1 day 2 hr 25 min (includes resting and cooling)
- Active: 25 min
Ingredients
1 tablespoon French or European style salted butter
1 1/4 cups 2-percent milk
1 vanilla bean
1/2 cup all-purpose flour, sifted
1/2 cup plus 2 tablespoons sugar
1 large egg plus 1 yolk
Butter or nonstick spray
Zest of 1 lemon, lime or orange, optional
Directions
Special equipment:
Two 18-cavity canele molds- Cut the butter into small pieces and mix with the milk in a large saucepan. Split the vanilla bean in 2 pieces, scrape out the vanilla and add them to the saucepan. Set the saucepan over low heat and cook, stirring regularly with a wooden spoon, until the butter has melted and the milk starts bubbling around the edges (it shouldn't boil at all).
- Place the flour, sugar, egg and yolk in a large bowl and mix together, stirring thoroughly before adding each ingredient. Pour in the hot milk mixture slowly, gently stirring with a large silicone spatula. Let the dough cool to room temperature, about 10 minutes. Chill in the refrigerator for 24 hours.
- Preheat the oven to 475 degrees F. Spray the interior of each canele mold with butter spray, then set the molds in the freezer for 5 minutes to harden the butter.
- If you choose to flavor your caneles, add some lemon, orange or lime zest to the dough at this time.
- Fill the canele molds 3/4 of the way, leaving a 1/5-inch space at the top of each cavity. Bake the caneles for 4 minutes, then lower the oven temperature to 360 degrees F and bake until golden brown, about 56 minutes more. Remove the molds from the oven and immediately turn them over onto a cooling rack. Let them cool at room temperature for 10 to 15 minutes.