Eight large canelés with a dark, thick, and caramelized crust, and a tender, moist, and honeycombed green center, flavored with matcha and rum.
Ingredients
- 375 ml whole milk
- 40 g unsalted butter
- 170 g granulated white sugar
- 75 g all-purpose flour (T45)
- 10 g good quality culinary matcha
- 1 piece fresh egg
- 2 pieces fresh egg yolks
- 35 ml amber rum
- 1 tsp natural vanilla extract
- 1 pinch fine salt
- 10 g food-grade beeswax
- 10 g unsalted butter for the molds
Method
- The day before, heat the milk with the butter until the latter is completely melted. Remove from the heat before boiling, add the vanilla, and let cool slightly.
- Sift together the flour and the matcha into a large bowl. Add the sugar and salt, then mix thoroughly with a whisk.
- In another bowl, combine the egg and the egg yolks. Mix them gently without making them frothy: a batter that is too airy would puff up irregularly during baking.
- Gradually pour the warm milk over the eggs while stirring. Then fold this mixture into the dry ingredients, still gently, until you get a fluid and smooth batter.
- Add the rum. Pass the batter through a fine mesh strainer to remove any lumps of flour or matcha.
- Cover with plastic wrap touching the surface and let rest in the refrigerator. This rest is essential for the characteristic texture of the canelé.
- On the day of baking, take the batter out of the refrigerator and let it lose its excessive chill. Stir it delicately to resuspend the settled particles, without incorporating air.
- Melt together the food-grade beeswax and the butter intended for the molds. With a brush, apply an extremely thin layer inside clean and dry copper canelé molds. Invert the molds onto a wire rack to let the excess drain off, then cool them.
- Preheat the oven for a long time with a metal baking sheet placed inside. Divide all the batter among the eight molds, leaving a small space below the rim.
- Place the molds on the scorching hot baking sheet and begin baking at a very high temperature to sear the crust. Then reduce the temperature without opening the oven and continue until the canelés are uniformly dark mahogany brown.
- Unmold immediately onto a wire rack by inverting each mold with a swift motion. Let cool completely in the open air so the crust hardens while the center remains soft and moist.
- Serve the same day, at room temperature. The recipe yields exactly eight large canelés, which is one individual portion per person.
Nutrition
Per serving
- Energy
- 231.6 kcal
- Protein
- 5.34 g
- Carbohydrate
- 30.48 g
- Fat
- 8.64 g
- Fibre
- 0.62 g
- Calcium
- 53.46 mg
- Iron
- 0.21 mg
- Magnesium
- 8.84 mg
