Can You Canelé?

Carline Senesie

Description

Carline introduces you to the world of the canelés. Through this book you will not only be able to make the classic canelé, but take it on a flavorful journey!

Canelé, a traditional cork-shaped pastry from the region of Bordeaux, France, taste like crème brûlée on the palate. Its crispy and caramelized exterior hides a rich, custardy interior. Canelé are the perfect accompaniment to coffee or tea and, of course, the definition of deliciousness.

Carline Senesie, who baked her first canelé in 2014 after finding a recipe on a French website, shares an innovative presentation of recipes that, while respecting and maintaining the integrity of the pastry, stretch the original version into thirty-six bewitching flavors that include nutty, matcha, black sesame, cherry berry hibiscus, malted milk, bananas foster, cookies and cream, and popcorn. While following the traditional two-two-two method of preparation, Senesie also includes photographs and valuable information on tools and molds that will lead both novice and seasoned bakers on a flavorful journey to experience canelé in an entirely new way.

Can You Canelé? is a collection of original recipes that tweak the classic version of this delightful pastry to provide new flavor options for bakers around the world.

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Archway Publishing
• Date de parution: 05 janvier 2023
• Nombre de lectures: 1
• EAN13: 9781665732994
• Langue: English
• Poids de l'ouvrage: 5 Mo

Extrait

Can you canelé?
Classic canelé and canelés with a twist
CARLINE SENESIE

Copyright © 2023 Carline Senesie.
 
All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.
 
This book is a work of non-fiction. Unless otherwise noted, the author and the publisher make no explicit guarantees as to the accuracy of the information contained in this book and in some cases, names of people and places have been altered to protect their privacy.
 
 
Archway Publishing
1663 Liberty Drive
Bloomington, IN 47403
www.archwaypublishing.com
844-669-3957
 
Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.
 
Any people depicted in stock imagery provided by Getty Images are models, and such images are being used for illustrative purposes only.
Certain stock imagery © Getty Images.
 
Interior Image Credit: Victoria Senesie
 
ISBN: 978-1-6657-3300-7 (sc)
ISBN: 978-1-6657-3299-4 (e)
 
Library of Congress Control Number: 2022920672
 
 
 
Archway Publishing rev. date: 1/4/2023

TABLE OF CONTENTS
Classic
Classic Canelé
Traditional
Coffee Canelé
Coconut Canelé
Maple Canelé
Mad about nuts
Hazelnut Canelé
Peanut Canelé
Cashew Canelé
Almond Canelé
Pistachio Canelé
East meets West
Matcha Canelé
Black sesame Canelé
Vanilla Chai Canelé
Ube Canelé
Just Fruity
Orange Canelé
Orange Jasmine Canelé
Blueberry Lavender Canelé
Sweet Cherry Berry Hibiscus Canelé
Lemon Myrtle Canelé
Passion Colada Canelé
Strawberry Canelé
Soursop Canelé
Fusion
Malted Milk Canelé
London Fog Canelé
Chocolate Chip Canelé
Carrot Cake Canelé
Sweet Potato Canelé
Rhum Raisin Canelé
Gingerbread Canelé
Hot Cross Bun Canelé
Churros Canelé
Eggnog Canelé
Speculaas Canelé
Sweet Corn Caramel Canelé
Bananas Foster Canelé
Red Velvet Canelé
Oreo Canelé
Popcorn Canelé
ABOUT THE AUTHOR

Carline Senesie is a self-taught baker, born and raised in Cap Haïtien, Haïti. She moved to the US in 1991, and she currently resides in New Jersey with her husband and her two children. In 2014, she baked her first canelé for her family and, right away, she fell in love with the pastry. She was rather disappointed in her quest to find canelé cookbooks; consequently, she decided to perfect the original recipe and experiment with assorted flavors, while respecting and maintaining the integrity of the pastry.

Can you canelé?
Classic canelé and canelés with a twist.
Carline SENESIE
Owner of Loin D’ici Sweets

ACKNOWLEDGEMENTS
To my husband and daughters who support me in everything I do.
To my aunt, (tante Dodo), who gave me the love of good pastry, and taught me everything about baking. I can’t think of a better way to honor her memory other than to write this cookbook.
And finally, to my friends and coworkers who were my willing taste testers and my first customers.





I baked my first canelé in 2014 after finding a recipe on a French website. I fell in love with the pastry and started searching for canelé cookbooks, but I only found cookbooks featuring classic canelés or canelés flavored with Rhum and vanilla. I decided, however, to perfect the original recipe and experiment with different flavors, while respecting the integrity of the pastry. This journey allowed me to develop 36 bewitching flavors such as traditional, nutty, fruity, and inspirational. I hope you enjoy them as much as I enjoyed testing and developing them.
WHAT IS A CANELÉ?
Canelé (pronounced “can-eh-lay”), known also as “cannelé,”” cannelé de Bordeaux”,” cannelé Bordelais”, whose origin remains a mystery, was apparently made for the first time in Bordeaux, France around three hundred years ago. These fluted bite size pastries feel and taste like a crème brûlée in your mouth. They are crispy, crunchy, with a caramelized exterior that hides a soft, rich, custardy, and creamy interior. They are the perfect accompaniment to your coffee or tea and, of course, the definition of deliciousness.
The preparation method is as follows: a 2-2-2 step, for it takes 2 days to prep, 2 steps to make, and is baked at 2 different temperatures.







ESSENTIAL TOOLS
• Medium saucepan
• Whisk
• Spatula
• Wooden spoon
• Canelé molds: silicone, aluminum or copper
• Brush
• Fine mesh sieve
• Aluminum bowl
• Measuring cups
• Measuring spoons
• Baking Sheet for individual and silicone molds
• Wire rack
• Plastic wrap
CANELÉ MOLDS
Canelés are baked in copper, aluminum, or silicone molds.
• Copper molds:
Traditionally, canelé copper molds are coated with melted butter or melted butter and beeswax mixture. First time molds, however, need to be seasoned.
o Seasoning Copper molds:
For new molds, wash them with warm, soapy water, and dry with a paper towel. Fill each mold with vegetable oil and bake for one hour in a pre-heated oven at 350°F. Remove from the oven and drain the excess oil then return to oven for an additional 15 minutes. Turn off oven and leave there until completely cool. Wipe molds with a paper towel, and store for use.
Molds that do not need to be washed, they must be wiped with a paper towel after each use.
o Coating Molds
Lightly brush each mold with butter or use a butter/beeswax mixture with a ratio of 3/2 butter to beeswax to coat the molds. For butter/beeswax coating, heat butter and beeswax in the microwave, then pour mixture in each mold and empty in original container, (ensuring a thin and even coating) and invert upside down on a wire rack to drain any excess.
• Aluminum molds:
Coat molds with a very thin layer of softened butter (consistency of mayonnaise) then set in the freezer for 10 minutes for the butter to stick.
Molds that do not need to be washed, they must be wiped with a paper towel after each use .
• Silicone molds:
This economical option also makes delicious canelés
Coat molds with a thin layer of melted butter then invert upside down on a wire rack to drain excess butter and to avoid pooling at the bottom. Set in the freezer for the butter to stick.
Silicone molds can be washed with warm and soapy water then dried with a paper towel.
Individual copper and silicone molds need to be placed on a baking sheet. The use of a baking steel can help as well.
Sugaring molds
Molds can be sugared for crunchier results, but only after coating. it is not mandatory to sugar molds.
For copper molds, add a tablespoon of white granulated sugar to each mold and tap around until they are evenly coated, then discard the excess.
For silicone and aluminum molds, add a tablespoon of white granulated sugar to each mold cavity, and tap around until they are evenly coated, then discard the excess.
CLASSIC



 
CLASSIC CANELÉ
The original canelé, perfumed with fresh vanilla and Rhum
Preparing the canelés:
Slit the vanilla bean lengthwise, scrape the seeds out, add the seeds, vanilla pod, milk, and butter in a saucepan over medium heat stirring occasionally until the milk just reaches boiling point. Then, turn off the heat, and set aside to rest for 1 minute.
Meanwhile, in a large bowl, add the sugar, eggs, and salt. Mix, then add the sifted flour and mix well with a whisk until you get a smooth batter.
Incorporate in small portions of the milk mixture to the egg mixture. Mix well, add the Rhum, and mix again.
Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring spout, then cover the batter with a plastic wrap pressed directly onto the surface to prevent formation of skin. Let stand for 15 minutes, then refrigerate for 24 -48 hrs. before baking. 24hr rest is mandatory, however, for best results rest for 48 hrs.
Resting the canelés
It is important to remember to rest the batter, for resting allows the sugar to dissolve, the flour to absorb the milk mixture, and the egg proteins to change and create a finer, flavorful, and textured canelé
Baking the canelés
Preheat oven at 450 F degrees.
Remove the batter from the fridge up to 30 min before baking, then stir the batter well but gently to reincorporate all the ingredients so they form a homogeneous batter.
o Fill the buttered or beeswax/butter coated molds with ¾ full of the batter.
o Bake for 10-15 minutes at 450 F, which will guarantee the brown caramelized crust
o Reduce the temperature to 350 F and bake for 50-60 minutes while keeping a close eye on the last 10 minutes.
o Remove the canelés from the oven and unmold them immediately onto a cooling rack until they harden (about 30-40 minutes). For silicone molds, unmold after 10 minutes.
Degustation