Gabriel Gaté hosts Taste Le Tour from the scenic wine region of Bordeaux and presents the local food and wine. Chef pâtissier Pierrick Boyer bakes the famous speciality of Bordeaux called canelé.
- 1 litre of milk
- 1 vanilla pod
- 60 g butter
- 620 g caster sugar
- 310 g plain flour
- 1 egg
- 8 egg yolks
- 120 ml rum
- 200 g melted beeswax
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make these little cakes you need some special metal canelés moulds. In France few people make them at home and they buy them at specialist pastry shops. The cake mix needs to rest overnight in the fridge before being baked.
Pour ¾ litre of milk into a saucepan. Add the vanilla pod from, which you have scraped the seeds, into the milk and heat the milk to almost boiling point. Add the butter to melt. Remove the pan from the heat and add the remaining cold milk.
Combine the caster sugar and flour in bowl.
In another bowl mix the egg with the 8 egg yolks. Mix in the rum, the flour and sugar mixture and about a quarter of the milk, mixing until smooth.
Little by little add the remaining milk. Refrigerate the preparation overnight.
Preheat the oven to 220°C.
Brush the special canelé moulds lightly with melted beeswax. Fill the moulds with the mixture to about 5 mm below the rim. Place the filled moulds in the preheated oven and, once inside, reduce the oven to 180°C. Bake for about 45-50 minutes.
Carefully turn the canelés out while still hot and allow to cool.