Hi everyone. I hope you’re well. Welcome to my channel, Pastry Freak. Today, I propose you to make a typical recipe from my region, the Canelé de Bordeaux. This small two-bite morsel is very crispy on the outside and very soft on the inside, it has a sweet taste of vanilla and rum. You’ll see it’s not that complicated to do. But there’s a trick to master it. Ready? Let’s move on to the recipe! To make about 12 canelés, we’ll need: 500g whole milk, 25g butter, 1 vanilla pod, 100g flour, 200g sugar a pinch of salt, 2 eggs and 25g dark rum. Start with pouring the milk in a saucepan. Slit the vanilla and scrape the seeds. Bring the milk, the vanilla seeds, pod and the butter to a boil. Cover the pan and let sit for 20 minutes. In a bowl, beat the eggs. Add the salt and the sugar. Mix again. Add the flour. Mix until thick and well combined. Pour the hot vanilla milk in two steps onto the batter. Mix after each addition. Let the batter cool at room temperature. Add the rum and mix. Cover in plastic wrap and place in the fridge overnight. The next day, mix the batter with a whisk to thin it out. The secret for a tasty canelé lays in the cooking. It has to be very ‘seared’ at the beginning, and baked at low temperature afterwards. The only way to master it is to imperatively use metal molds. The best of the best being traditional copper molds. But you can also use aluminum molds with an anti-adhesive lining inside. Do not use silicon molds! Preheat the oven at 250°C. I use large metallic canelé molds of about 5 to 6cm diameter that I grease with a baking spray. But you can definitely use melted butter. Think about brushing the grease well against the sides of the molds, or they’ll be very hard to remove from the molds. Fill the molds with batter up to 2 to 3mm from the top. Because canelés will rise in the oven. Bake your canelés at 250°C for 10 minutes, then lower the heat at 190°C and bake for one hour. During the first step of baking, canelés will turn golden brown and rise a lot. Voilà! Our canelés are cooked. Let them cool down a bit at room temperature before removing them from the molds. Make sure they’re not completely cool to do it or you’ll never be able to remove the molds. You sometimes have to tap the mold against the workbench to detach the canelé. That’s it, now you know the secret to get the perfect canelés, crispy on the outside and smooth on the inside. I hope you’ll make some. We’ll meet very soon for new recipes. Think about liking the video and subscribe to my YouTube channel. See you soon! Ciao! Canelés de Bordeaux… Introduction, conclusion 1. F**k, this shirt is so cool, it makes me look hunky while I’m not. Hi everyone! It’s starting well… I wasn’t ready. Today, I propose you to make a typical recipe from my region, the Canelé de Bordeaux. … And you’ll see it’s not that complicated, but there’s a trick to fail them. Got it? The secret for a perfect canelé… The secret for a perfect can… what was I supposed to say again?