
Indulge in the rich flavors of Bordeaux’s beloved treat with a tantalizing twist in our recipe for Canelé au Café! These delectable delights combine the iconic canelé with the bold essence of espresso, creating a mouthwatering experience like no other. With a lusciously tender interior and a caramelized exterior, each bite is a symphony of flavors enhanced by vanilla and dark rum. Prepare to elevate your coffee break to new heights with these irresistible treats!
Ingredients |
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500 ml of milk |
2 whole eggs + 2 egg yolks |
1 cup of strong espresso |
75 g of butter |
100 g of flour |
150 g of granulated sugar |
1 vanilla pod |
2 tbsp of dark rum |
The day before, bring the milk to a boil in a saucepan with the espresso, butter, and split and scraped vanilla pod.
In a mixing bowl, whisk together the sugar with the whole eggs and egg yolks, then gradually add the flour. Pour in the hot milk (remove the vanilla pod) while whisking continuously until a smooth batter forms. Allow the mixture to cool slightly, then add the rum. Let the batter cool completely before refrigerating for 24 hours.
On the day of baking, preheat the oven to 210°C (410°F). Remove the batter from the refrigerator and discard the vanilla pod. Stir the batter well and pour it into your canele molds, filling them only three-quarters full.
After 10 minutes, reduce the oven temperature to 180°C (350°F). Continue baking without opening the oven until the canelés are deeply browned, about 50 minutes.
Unmold the caneles while still warm and allow them to cool before serving.