Canelés de Bordeaux (French-Themed for American Taste)

Ingredients and Weight:

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 cup (125g) all-purpose flour
• 1 cup (200ml) whole milk
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 egg yolk
• 1 tablespoon (15ml) pure vanilla extract
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) ground cinnamon
• 1/4 teaspoon (1g) ground nutmeg
• Copper canelé molds (8 count)

Preparation Time:

2 hours (plus overnight refrigeration)

Cooking Time:

50-60 minutes

Difficulty Level:

3/5 (Intermediate)

Preparation Method Steps:

1. In a large bowl, cream together the softened butter and sugar until light and fluffy.
2. Add the eggs and egg yolk one at a time, beating well after each addition.
3. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and beginning and ending with the dry ingredients.
6. Pour the batter into a pastry bag fitted with a star tip.
7. Grease and flour the canelé molds.
8. Fill the molds 3/4 full with batter.
9. Refrigerate overnight to rest and allow the flavors to develop.
10. Preheat oven to 375°F (190°C).
11. Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30-40 minutes, or until golden brown and a skewer inserted in the center comes out clean.
12. Let the canelés cool in the molds for 10 minutes before inverting onto a wire rack.

Nutritional Information:

Per canelé (1/8 of recipe):

• Calories: 180
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Carbohydrates: 17g
• Protein: 3g

Dish Characteristics:

• Caramelized and crispy exterior
• Soft and custardy interior
• Rich vanilla and spice flavor
• Bite-sized and elegant

User Comments:

• "These canelés were a hit at my dinner party! They were so flavorful and perfectly caramelized."
• "The overnight refrigeration really made a difference in the texture and taste. They were so moist and flavorful."
• "I was surprised at how easy these were to make. They look impressive, but the steps are straightforward."
• "The perfect dessert for a special occasion or a cozy night in with a glass of wine."
• "I love that these are a classic French pastry but with a hint of American flavor from the cinnamon and nutmeg."

Special Precautions and Tips:

• Make sure to grease and flour the canelé molds thoroughly to prevent sticking.
• Do not overfill the molds, as the batter will expand during baking.
• The canelés will continue to crisp up as they cool, so don't worry if they seem a bit soft when you first take them out of the oven.
• Canelés can be stored in an airtight container at room temperature for up to 3 days.