Bourbon Canelés

Bourbon Canelés
Bourbon Canelés

So long April! Well in two days that is, can you believe it's gone already? Here in the Midwest spring has been a chilly one and I am becoming a bit weary of trying to decide if I want to brave the chilly mornings or toss on that coat I long to put away until next fall. Speaking of seasons, I just realized that the Minneapolis farmer's market spring opener was this past weekend and I completely missed it! 

Among other exciting news, today I am sharing with you what has to be my favorite dessert of all time. When I first came across the recipe about a month ago, I just knew I had to try it. Prior to actually making this recipe, the girls and I went out for breakfast at our favorite patisserie and I had an opportunity to try their classic version. Honestly, I was a little disappointed and wondered if I wanted to pursue the recipe at all. I am sure glad it wasn't enough to change my mind. Caramelized and crisp on the outside, the interior is a soft sort of custard and just enough bourbon to live up to the name. I don't know if I will ever again have them anywhere outside of my kitchen, unless a trip to Bordeaux, France is somewhere in my future.

Bourbon Canelés

Bourbon Canelés

Makes about 16, 2-inch pastries

Before you begin:

  • Be prepared; the dough NEEDS to rest. I have rested it for as little as 6 hours one afternoon and overnight the remainder of the times. Both results turned out just fine.
  • These are the molds I purchased and used. I was unsure of what to expect because traditionally the molds used are copper and not only very pretty but expensive. The silicone mold did a great job and I will continue to use the one I have.
  • I prefer to use european butter in almost all of my baking. This butter is of higher fat content and does wonders for your baked goods. I find it now sold in most grocery stores.

The Instructions

  1. For a guide on browning butter, click here. I highly recommend you DO NOT skip this step.
  2. In a medium saucepan bring milk, vanilla bean (sliced lengthwise) and brown butter to a boil. Take off heat and set aside to steep while you prepare the rest of the batter.
  3. In a medium bowl, whisk together eggs and add sugar gradually, incorporating until smooth. Stir in the bourbon until combined.
  4. Continue to stir gently whether with the whisk or a wooden spoon, add in flour and salt.
  5. Lastly stir in the milk mixture a little at a time, try to incorporate as little air as possible into the batter.  Cover bowl with plastic wrap and leave out at room temperature for about 6 hour or overnight.
  6. Pre-heat your oven to 500 degrees fahrenheit. Using a pastry brush and some melted butter, brush the interior of your canelé molds to prevent sticking. Set molds atop a wire rack set on a baking sheet.
  7. Remove the vanilla bean from the batter and discard. Using a ladle, fill the molds about 3/4 full. Try not to fill them anymore then that if you can avoid it as the pastries tend to expand and will grow quite tall.
  8. Bake batter for 10 minutes and reduce oven temperature to 400 degrees fahrenheit. Continue to bake for 60 - 75 minutes depending on your oven and size of the molds used.
  9. Once finished baking, the canelés should have a very dark and caramelized coloring to them. You can check this by simply popping one out of it's mold.
  10. Allow the canelés to cool for about 30 minutes in the molds before removing them in order to allow them to set. Enjoy!

*recipe adapted from Like a Strawberry Milk.

The Ingredients

  • 4 Tbsp browned butter
  • 2 cups whole milk
  • 1 vanilla bean
  • 2 whole eggs
  • 2 egg yolks
  • 2 cups powdered sugar
  • 1/4 cup bourbon
  • 3/4 cup flour
  • pinch of salt