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Canelé De Bordeaux

This recipe is from our time spent with Victor over at QB Gelato. Canelé is a small French pastry flavoured with rum and vanilla, and when topped with a bit of gelato quickly will become one of your new favourites.

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Servings: 10

Prep Time: 01:30

Cook Time: 01:00

Batter

2 cups whole milk

2 tbsp unsalted butter

1 cup cane sugar

1 cup organic flour

4 egg yolks

1/8 tsp sea salt

1/4 cup rum

For the Pan:

2 tbsp butter

2 tbsp beeswax

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Preparation

1Add to a large bowl the four, sugar, egg yolks, vanilla extract, & rum. Using a spatula stir and mix until it becomes a smooth paste

2Prep the milk and butter mixture by cooking in a small pot to warm. Be careful not to cook the mixture .

3Slowly stream the milk mixture into the paste to temper the eggs.

4Prep your tin by heating the beeswax and butter mixture and coating the pan with the mixture. This is what creates the dark, flavourful crust.

5Ladle the batter into the pans about 3/4 of the way to the top.

6Bake at 450° degrees for 10 minutes, and turn the oven down to 350° degrees for about 50 more minutes.

Additional Notes

These will only stay crispy for about 8 hours.

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