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Canelés de Bordeaux BBQ

Desserts Pastries

Canelés de Bordeaux BBQ

2 - 3 h

4

3/3

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Ingredients

500 ml of 3.5% fat milk
50 g butter
100 g flour (premium quality)
250 g fine powdered sugar (no, it cannot be replaced with granulated sugar)
1 tsp salt (if using fine salt, use slightly less)
1 large egg
3 large egg yolks (use the freshest eggs possible)
4 tsp vanilla extract
1/4 cup (62.5 ml) rum (light brown, not thick)

Recipe

Cannelés de Bordeaux BBQ: From this amount of batter, we will bake about 16 standard-size cannelés. We will use silicone molds. The cannelé batter must be prepared a couple of days before baking. Yes — it needs to mature in the refrigerator for 48 hours.
Slowly heat the milk with the butter, stirring gently, until the temperature reaches 84°C.
Do not boil!!! Let it cool. Meanwhile, prepare the dry ingredients. In a bowl, mix the flour, powdered sugar, and salt. Do not whisk the eggs and egg yolks under any circumstances! Throughout the entire process, try to incorporate as little air into the batter as possible. Strain the eggs through a sieve onto the dry ingredients and pour in the cooled milk (50°C). Stir slowly to minimize air incorporation until you get a uniform mixture with many lumps. To remove them, pass the batter through a sieve, pressing the lumps through. Pour in the vanilla extract and rum (from as low as possible) and mix again slowly and gently. You will end up with about 1 liter of batter. It is best to pour it into a container from which it will later be easy to fill the molds. Cover the container with cling film and place it in the refrigerator for 48 hours. After 24 hours, gently and slowly stir the batter. Stir again just before pouring into the molds.
The grill accessory configuration is as follows: deflector (upper position), wide aluminum foil tray (large, for roasting turkey or similar), cooking grate, baking stone, upper grate. We will use the deflector in the upper position because we are baking with indirect heat at high temperature. The wide foil tray is used to protect the cannelé molds from intense side heat. Place the baking stone on the cooking grate to reduce heat from below. The upper grate is used so the cannelés bake at the highest position in the grill. Do not place the upper grate in the grill yet — it will be added together with the cannelés.
Slowly preheat the grill to 300–320°C. Place the molds on the upper grate, gently stir the batter, and carefully pour it into the molds. Do not fill to the very top. Five minutes before placing the cannelés in the grill, fully close both vents. The temperature will remain stable for a while, but the flames will die down and prevent the molds from burning.
Keep the vents closed. Place the upper grate with the cannelés into the grill, directly above the baking stone. Do this carefully but quickly to minimize heat loss. Once the cannelés are placed inside, the temperature will drop to the required 220–230°C. Bake for 35 minutes. The temperature will slowly decrease. Do not open the grill under any circumstances! If the temperature drops below 180°C, slightly open the vents. After 30 minutes, briefly fully open both vents. Rotate the molds so they bake evenly. After rotating, bake for another 20 minutes at 180–200°C. Remember to close the vents again. The cannelés are done when the top (which becomes the bottom once removed from the molds) is brown and caramelized but not burnt, while the inside remains soft.
After baking, remove the cannelés from the molds after a few minutes and place them on a rack to cool.
Cannelés are at their best and must be eaten 2–5 hours after baking! Only then is the exterior crispy and the inside soft and creamy.
Enjoy!

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