Le Pain Quotidien's Canelés de Bordeaux

Name: Le Pain Quotidien's Canelés de Bordeaux
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 3 egg yolks, very lightly beaten; 118 milliliters (21/2oz/65g) all-purpose (plain) flour; 2 Tbsps rum; 0 teaspoons sea salt; 158 milliliters (4oz/125g) superfine (caster) sugar; 0 sticks (1oz/25g) unsalted butter; 1 vanilla bean (pod), split in half, seeds scraped out; 237 milliliters (8fl oz/250ml) whole milk

Le Pain Quotidien's Canelés de Bordeaux might be just the beverage you are searching for. This recipe makes 1 servings with 1350 calories, 23g of protein, and 47g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up sea salt, flour, superfine sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Place the milk, butter, salt and vanilla bean (pod) and seeds in a small saucepan over medium heat and bring to a boil, then immediately remove from the heat and let cool slightly.

Ingredients you will need

Vanilla Bean

Butter

Seeds

Milk

Salt

Equipment you will use

Sauce Pan

Combine the sugar and flour in a mixing bowl.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Mixing Bowl

Place the egg yolks in a separate bowl, then pour over the warm milk.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Bowl

Add this to the flour and stir gently to combine, then stir in the rum. Cover and refrigerate for at least 24 hours and up to 48 hours before using, leaving the vanilla bean in the batter.

Ingredients you will need

Vanilla Bean

All Purpose Flour

Rum

Preheat the oven to 400ºF (200ºC). To prepare new copper molds, brush with melted butter and beeswax and put in the oven for 1 hour, then let cool. If using silicone molds, place in the freezer for 1–2 hours before baking.

Ingredients you will need

Butter

Equipment you will use

Oven

Increase the oven temperature to 425ºF (220ºC).

Equipment you will use

Oven

Remove the vanilla bean from the batter, then stir and transfer to a small bowl or jug. Lightly grease copper molds with butter. For silicone, use the melted butter and beeswax mixture.

Ingredients you will need

Vanilla Bean

Butter

Equipment you will use

Bowl

Remove the vanilla bean from the batter, then stir and transfer to a small bowl or jug. Lightly grease copper molds with butter. For silicone, use the melted butter and beeswax mixture.

Ingredients you will need

Vanilla Bean

Butter

Equipment you will use

Bowl

Pour the batter into the molds, leaving a 1/2 inch (1cm) gap at the top.

Place copper molds on a baking sheet and bake for 15 minutes, then lower the temperature to 400ºF (200ºC) and cook for another 15–20 minutes. If using silicone, set the oven to 475ºF (240ºC).

Equipment you will use

Baking Sheet