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Bordeaux Canelés
Small Bordeaux biscuits with a caramelized crust and a soft interior, flavored with vanilla and rum. This traditional recipe guides you step by step, from mixing the batter to the two‑stage baking, emphasizing the choice of metal molds and meticulous greasing to achieve the characteristic crunchy‑soft contrast.
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Critical Success Points
- • Use metal molds (copper or aluminum) and avoid silicone molds
- • Grease the molds generously for easy unmolding
- • Observe the thermal shock: 250°C for 10 min then 190°C for 1 h
- • Unmold the canelés while they are still warm
Safety Warnings
- • Hot milk can splash: handle with care.
- • The oven reaches 250°C: wear kitchen gloves when handling hot molds.
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