Friday, January 08, 2010

Canneles de Bordeaux Version1-2010

This is just a heads up that I will be baking my 1st batch of Canneles de Bordeaux, 2010.  I received my Aluminum Canneles Molds from http://www.fantes.com/stacks.html and want to try them out. As bugetting is on my mind for this year, I bought five 2" Aluminum Canneles Molds (need 18 cannele molds per recipe) and plan to bake the rest in the regular Copper Canneles Molds. 
Found out that the new 2" Aluminum Canneles molds are a bit smaller than the copper in capacity.   Also found out that when regular flour is used, as this particular recipe calls for, causes the canneles to rise much above their normal 'rise' above the canneles molds during the baking.  The rise above the molds are normal during the baking.  When the coated bees wax melt and at 440'F, the batter is pushed upward as their exterior somewhat is baked into solid form, but still soft enough to become 'deformed' if they do not 'sits' back into the mold after 20 to 30 minutes.
The recipe I experienced is from La Toque Cuivree - Canneles de Bordeaux.  http://www.la-toque-cuivree.fr/recette-cannele.thm
New Aluminum Canneles Molds purchased from fantes did a good job in baking.
(Double click on each image to enlarge and or to view comment.)

 

  


















   


 








The following preparation method is not written in the manner as presented at La Toque Cuivree.  It is not my intention to change their recipe, but I interjected to help you understand the process, if you have not tried baking Canneles before.  If you added the eggs directly into the flour mixture without beating them together first will cause the batter to be 'lumpy' and difficult to incorporate well, for example.
For other step-by-step photos of preparation, please check  http://rockdavinci.blogspot.com/2006/10/photo-journal-of-canneles-de-polly.html
Tools:  1 small bowl, 2 medium bowls, 1 fine sieve, 18 Canneles Molds, 2 baking sheets (light weight), cooling rack, kitchen tongue, oven mittens, pastry brush; 1 small or medium sauce pan to heat 2 C milk mixture; 1 small saucepan to melt bees wax; Saran Wrap.
Preparation time:  Day 1: 45 min + 12 hours waiting period; Day 2:  1-1/2 hr + 40 - 50 min baking

Ingredients:
50 centiliters of Milk (equiv 2Cups)
50 g of butter
250 g sugar
125 g flour
2 whole eggs + 1 egg yolk
1 Tablespoon dark Rum
Also I added 1 Tbsp of Vanilla Paste


Also - not included in the recipe at La Toque Cuivree is:
1/3 C All Natural Bees Wax  - Make sure it has no Parafin or treated with chemical.
Plus 2 Tbsp of Butter
Melt them and keep them at "Lowest" temperature in a "dedicated" saucepan.  If not, then, any 1-1/2 Cup saucepan.
Dedicated pastry brush for coating molds with bees wax.

Preparation:
DAY 1 - 

"SCALDING" Milk Mixture:
In a small saucepan, heat milk and butter over a medium heat to boil.  In the meantime, mix the dry ingredients & Eggs & Rum as described two lines below this instruction.
Remove from heat.  And cool to "LUKE WARM".

Dry Ingredients & Eggs & Rum:
In a Medium bowl, incorporate flour, sugar together - Whisk well.
Beat eggs in a small separate bowl with Rum.  Just when the Milk mixture is at LUKE WARM temperature, Add the eggs & Rum mixture into the flour mixture in steady stream.
Whisk to blend all well.
Note:  Do not Add liquid faster than your other hand can incorporate the flour and liquid.

SIEVING:
Transfer the batter mixture into another bowl by passing the batter through the sieve to remove any lumps.
Smell that wonderful aroma!!!
COVER with Saran Wrap and Refrigerate for at least 12 hours.

DAY 2 -  Take out the batter from Refrigerator and bring to room temperature for at least 1 hour.
Preheat oven to 440'F/210'C.  (La Toque Cuivree calls for 240'C, however.)

MELTING:  Melt bees wax and butter and keep warm at the lowest temperature.

COATING:  Using a dedicated pastry brush, coat each cannele mold well the entire interior of the mold.  Do not leave any uncoated spot as this will cause the caramelized batter to stick during unmolding.

FILLING THE MOLDS:  Fill each waxed coated mold with batter.  Be sure to fill only up to two-third (2/3) of the mold.  Do not follow my photo to fill up to the top with only quarter (1/4) space left.  This recipe is a high riser.

Place each mold on top of baking sheet with rim.  The rim will keep the melting wax coming out of the mold during baking (normal symptoms) from overflowing to the bottom of the oven and prevent from starting fire in the oven.

BAKING:  This is the trickiest part of the whole process.  Depending on your oven, place the oven rack where the bottom of the baking ware would brown the most.  I placed mine in the GE extra large Gas Oven, 2nd notch from the bottom.
Bake for 50 minutes or until canneles have 'caramelized' all around.

UNMOLDING: Get your best kitchen tongue with good grip ready.  Remove from the mold immediately onto a wire rack that is placed on another baking sheet with rim.  The baking sheet with rim will keep the remaining hot melted bees wax from coating all over your kitchen counter. 
Serve Warm

Keep the used pastry brush in a ziplock bag in the refrigerator for next time use.
Cleaning Tip:  Let melted bees wax harden a bit and Scrape them off, or return the baking sheets back into the cooling oven (what I mean is - oven is turned off and is cooling) and melt the hardened bees wax a bit and wipe them off with paper towels.  Do not pour melted bees wax mixture into your sink. 







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