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Orange, Almond and Carrot Canelés

These delightful cannelés offer an enchanting symphony of flavours, a delicious twist on a beloved classic. Imagine biting into a crisp, golden-brown crust with a deep, caramelised sweetness, giving way to a tender, custardy heart infused with the bright, citrusy notes of orange and the rich, nutty warmth of almonds. A subtle hint of carrot adds a touch of wholesome sweetness, complementing the other flavours for a unique and utterly satisfying treat. Whether enjoyed with your morning coffee or as an afternoon indulgence, these cannelés are sure to delight your taste buds.

Ingredients
For the syrup:
6 tablespoons unsalted butter
3 tablespoons beeswax pearls
500 mL whole milk
1 vanilla bean, split in half
4 tablespoons unsalted butter
200 g granulated sugar
125 g cake flour (or all-purpose flour)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground nutmeg
4 egg yolks
1 tablespoon amber rum (or substitute with brandy or cognac)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon orange zest
100 g finely grated carrots
1/4 cup almond flour

Instructions of the Caneles

  • Prepare the moulds:
    • If your canelé moulds are new, they need a seasoning process more specifically referred to as culottage process. Read about it here.
    • To create the syrup, melt 6 tablespoons of unsalted butter in a small saucepan over low heat. Add 3 tablespoons of beeswax pearls and stir until they are melted. Remove from the heat and let cool slightly.
    • Brush the inside of the canelé moulds with the syrup. Place the moulds upside down on a wire rack covered with paper towels and let cool to allow the excess syrup to drain.

 

  • Infuse the milk: In a saucepan, heat the milk, vanilla bean, and butter over medium heat until the butter melts. Don’t boil the milk — just let it get warm and infuse with the vanilla. Then, remove from heat and set aside.

 

  • Whisk dry ingredients: Combine sugar, flour,  almond flour, cinnamon, ginger, and nutmeg in a bowl and whisk together.

 

  • Combine wet ingredients: In a separate bowl, whisk egg yolks, rum, vanilla extract, almond extract, and orange zest. Gently stir in the finely grated carrots.

 

  • Create the batter: Remove the vanilla bean from the milk mixture. Gradually add the dry ingredients to the wet ingredients, whisking until the mixture is smooth. Slowly pour in the warm milk mixture and continue to whisk until fully incorporated.

 

  • Rest the batter: Cover the bowl with plastic wrap and place it in the refrigerator for at least 12 hours or ideally for a full 24 hours.

 

  • Bake: Preheat the oven to 210°C (410°F). Fill prepared canelé moulds about 2/3 of the way. Bake for 15 minutes at high heat, then reduce oven temperature to 180°C (350°F) and bake for an additional 50-60 minutes, or until the cannelés are deeply golden brown and caramelised on top.

 

  • Cool and Serve: Let the cannelés cool in the moulds for a few minutes before gently unmolding. Serve warm or at room temperature for the best texture.

Pro Tips For A Succesful RECIPE

 

  1. Invest in quality moulds: Traditional copper or tin-lined canelé moulds offer the best heat conductivity for that iconic caramelised crust. While they might seem like a bigger investment, they’re worth it if you plan on making cannelés regularly.
  2. Don’t skimp on the resting time: The prolonged rest (ideally 24 hours!) allows the batter to hydrate fully, develop flavour, and achieve the ideal texture.
  3. Start with a hot oven: That initial blast of high heat is crucial for creating the thick, crisp caramelization on the outside of the cannelés.
  4. Don’t overfill the moulds: Fill the moulds about 2/3 of the way to prevent overflowing and guarantee the classic canelé shape.
  5. Reheat before serving: For the best experience, warm leftover cannelés in the oven at 180°C (350°F) for about 7 minutes before enjoying. This helps re-crisp the crust and revive their delicious texture.
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