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.
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.
- For a guide on browning butter, click here. I highly recommend you DO NOT skip this step.
- 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.
- In a medium bowl, whisk together eggs and add sugar gradually, incorporating until smooth. Stir in the bourbon until combined.
- Continue to stir gently whether with the whisk or a wooden spoon, add in flour and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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