Canelés de Bordeaux

Food/Drink/Culinaria
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After a visit to St Emilion many years ago, I have been addicted to canelés, which I bought in an amazing little shop. I since bought a special mold and have been making them ever since using various recipes, some of which are EXTREMELY complicated. Even letting them rest for 24 hours to develop their flavour, I have never been able to match the taste of those from St Emillion.

Yesterday I bought a pack of six in Super U made by “Maison Hubert” to a traditional recipe. The advice on the packet was to cook them for 7 minutes in an air fryer. So much for tradition but I tried it anyway.

OMG, once they cooled enough to put in my mouth, they were heaven on a plate. A crispy caramelised skin and soft gooey inside.

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2

Annoying, eh?

I bought some copper moulds a couple of years ago. Still haven’t used them.

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3

Get the beeswax out and get cracking. Here is a simple recipe

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4

Sensible. They are horrid!

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5

Cold they are pretty boring. Warmed up and crisped up - delicious. :slight_smile:

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6

Yes, like scented cold Yorkshire pudding.

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7

The 2nd house we sold was to an awful woman. She came around one day before the sale with some of them and some revolting sickly sweet bubbles. The combination made me want to be sick and the canelés had the texture of snot. Just yuck :face_vomiting::rofl:

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