quinta-feira, 10 de abril de 2014

Canelé - Speciality from Bordeaux

Following the line of issues discussed this week , I will share with you the recipe of the traditional sweet of Bordeaux. On my trip to Bordeaux, last weekend, i ate, enjoyed and repeated canelés!
Its name derives from the shape of copper rib (canele) used for their cooking. This caramelized and moist interior cake is scented with vanilla and rum, can be preserved for 4 to 5 days at room temperature or frozen.
Its origin is linked to the process of filtering the wine with eggs whites. In this case, the unused gems were donated to nuns who have created the candy.


Ingredients for 12 canelés:

50 cl milk
25 g butter
2 egg gem
250 g of sugar
125 g flour
½ vanilla bean
1 tablespoon rum
1 tablespoon lemon zest
A few drops of essence of bitter almond
Edible bee wax or melted butter
Fluted cake forms of copper


1.Ferver milk , butter, vanilla beans with lemon and almond. And cool.
2.Bater the eggs with the sugar and incorporate the flour without beating too .
3.Acrescentar the above mixture gently milk and stir to form a smooth dough.
4.Acrescentar rum.
5.Deixar the dough to rest for 24 hours, covered.
6.Untar forms with the wax ( or butter ) and bake at a temperature of 130 ° C
7.Pré-heat the oven to 210 ° C. Fill the forms up to 1 cm from the edge and bake for 30-45 minutes. The caneles should stay with caramel color.
8. Cool and then unmold.

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