Orange Cointreau Canelés

Prepare to be enchanted by the captivating aroma and vibrant flavors of these Orange Cointreau Canelés. Imagine the classic canelé experience elevated with a burst of citrusy sunshine. The crisp, caramelised crust gives way to a surprisingly light and tender interior infused with the bright essence of orange and a subtle hint of Cointreau.

This recipe beautifully marries the traditional French pastry with the refreshing zest of oranges, creating a truly delightful sensory experience. The addition of Cointreau adds a touch of sophistication and complexity, making these canelés perfect for special occasions or simply indulging in a moment of pure bliss. As always, our authentic copper molds ensure that your canelés bake to golden perfection, with those signature deep grooves that make them so visually appealing. Get ready to embark on a baking adventure that will transport you to a sun-drenched orange grove in the heart of France.

Ingredients

1 orange, zested and juiced
500 mL whole milk
2 eggs
2 egg yolks
60ml Cointreau
200g granulated sugar
50g unsalted butter
Pinch of salt
125g all-purpose flour

Let's Get Baking: Step-by-Step

  1. Infuse the Milk: In a saucepan, combine the milk, orange zest, and butter. Heat over medium heat until the butter melts and the milk is just simmering. Remove from heat and let it cool completely.
  2. Prepare the Batter: In a large bowl, whisk together the sugar and flour. In a separate bowl, whisk together the eggs, egg yolks, Cointreau, orange juice, and salt. Gradually whisk the wet ingredients into the dry ingredients until smooth.
  3. Combine and Rest: Gradually whisk the cooled milk into the batter until fully combined. Cover the bowl and refrigerate for at least 24 hours, or up to 48 hours.
  4. Preheat and Prep: Preheat your oven to 300°F (150°C). Generously grease your Canelemold copper molds with butter. Place the molds on a baking sheet.
  5. Bake: Remove the batter from the refrigerator and give it a good stir. Fill the molds to the top. Bake for 50-60 minutes, or until the canelés are deep golden brown and the tops are firm to the touch.
  6. Cool and Unmold: Remove the canelés from the oven and let them cool in the molds for 10 minutes before inverting them onto a wire rack to cool completely.

Pro Tips for Orange Cointreau Canelé Success

  • Use fresh orange juice and zest: For the most vibrant flavor.
  • Balance the sweetness: Adjust the sugar level to your preference, depending on the sweetness of the oranges.
  • Don’t overbake: Keep a close eye on the canelés to prevent them from becoming too dark.
  • Garnish with candied orange peel: For an extra touch of elegance.
  • Pair with a citrusy cocktail: For a truly refreshing experience.