Canale is a French pastry specializing in French origin. considered the city of Bordeaux. It’s a cross between a cake and a cupcake, but with a completely unique texture. Canele baked in special molds in the form of small columns with grooves and indentation from above. Their distinctive feature is that outside they are very crispy and caramelized, and inside remain soft as a cloud. This is achieved through a special batter, in which very little flour and a lot of sugar, which explains the very dark color of the peel. Canele usually flavored with rum and vanilla. Serve them as a dessert for coffee or snacks for wine and champagne. Nutrition value of one serving: (total 16 pcs.) Calories 147, total fat 5 g., saturated fat g., proteins 0.5 g, carbohydrates 21 g, fiber, mg cholesterol, sodium мг., сахар г. 
AT ремя: 55 мин. Difficulty: medium Quantity: 16pcs. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 470 ml. fat milk 6%
- 50 gr butter
- Half a vanilla pod, cut in half and scrape the seeds
- 230 gr. granulated sugar
- 1 medium egg and 2 medium yolks, whipped
- 50 ml dark rum
- 120 gr. flour
- Beeswax, melted, for application to molds (if they are copper)
Recipes with similar ingredients: milk, butter, vanilla pod, sugar, eggs, rum, premium flour
Recipe preparation:
- Prepare the dough a day earlier. In a medium sized pan mix 160 ml. milk, butter, vanilla pod and seeds, and 20 gr. sugar and over medium heat bring to a boil. Take off cooker and allow the mixture to cool to approximately 38 ° C so that it is slightly warm. If the dough is too cold, it will harden if hot – eggs will be cooked by kneading.
- Stir in beaten eggs, and then rum and remaining milk.
- In a separate bowl, combine flour, remaining sugar and 0.5 tsp. salt. Stir in the flour in three passes, scraping the dough with the walls of the bowl before each addition. Avoid excessive whipping: too many air bubbles will cause canele dry. The consistency dough should be like thick cream.
- Strain the dough through a sieve into an airtight container. Put cling film directly to the surface of the dough to prevent crusting. Close the lid tightly and put in the refrigerator overnight.
- Preheat oven to 230 ° C / 210 ° C if using convection. Place 8 molds (5cm) for the canele on the middle level of the oven on 5-10 minutes for them to warm up. So the outer surface of your cane will become more crispy and caramelized.
- Lubricate the molds with a thin layer of melted beeswax. (if the layer is too thick, the mixture will pour out when baking). Remove sticky dough from the film, then gently mix to break frozen lumps that might form over night. Do not stir too much so as not to fill dough by air. The more uniform the dough, the better the final product.
- Fill each form with dough without adding 0.5 cm to the brim. At baking kanel slightly rise and fall, this is important take account of.
- Place the molds on a baking sheet and bake on a medium level oven for 10-15 minutes. Then rotate the pan 180 degrees, reduce the oven temperature to 180 ° C / 160 ° C and bake for 30-35 minutes. (Baking time may vary depending on your type oven.) Watch the color of the canele in the last minutes of baking, so that they do not turn out to be burnt or baked. They have to be saturated in the color of maple syrup.
- Remove the canele from the oven, leave for 10 minutes, then turn the molds upside down and lightly tap on the base, to shake the canele. Cool and serve them completely.
