Oops, not canals...."cannèles".
Just checked to see how far we are...approx. 150+ miles southeast from where we are now...
so maybe a return trip is possible, Monsieur Honey?
(The photos of the Canal are my photos taken on a previous trip to France).
Monsieur Honey has indicated that on this trip that he would like to acquire some original "Madeleine"
baking trays.
However, after attending several "Brocantes" so far nothing suitable has been found.
One day in the large, local supermarket he spotted some silicone baking trays.
After reviewing the options, he decided to get the ones to make " cannelés" thinking they would be a more appealing size and shape to our grandchildren.
They can be used for "cannelés" or Grandma can make some mini sized cupcakes for all of her special little ones.
These will be especially fun to make with my grand-daughters, Chloe and Sydney.
You ask what are "Cannèles"?... tiny french pastries that are rum scented, fluted petit fours with soft and tender custard centers and a dark thick caramelized crust.
They are baked in moulds, typically copper in the old days.
And in the old days the moulds were coated with"white oil" or what we know as beeswax.
So that was today's project...I found a recipe online ....
By Laura Calder, French Food at Home.
Here is the finished batter ready to go in the refrigerator overnight.....tomorrow the baking.
Recipe for Canneles by Laura Calder, French Cook at Home.
Ingredients:
1 cup milk
2 tbsp. butter
1/2 cup flour
1/2 cup plus 1tbsp. sugar
1 egg
1 egg yolk
1/2 tsp. vanilla extract
1/2 tsp. rum
1. Bring milk and butter to boil together in saucepan.
2. Stir the flour, sugar together in a bowl.
3. Beat the egg and egg yolk together, then stir it in the flour mixture.
4. Add hot milk mixture, whisking smooth. Batter should be thin and lump free.
5. Stir in vanilla and rum.
6. Cover the batter and let sit in refrigerator for several hours or overnight.
Pour batter into mini bundt pans.
Preheat oven to 450 F/ 230 C.
Bake the cannelés for 15 minutes, then reduce temperature to 350 F/ 180 C and continue baking until dark brown 45 minutes to an hour.
This picture is the photo from Laura Calder's website...I can only hope that my first attempt will look like these...the challenge for me is using an oven that is not familiar to me.
Ready for the oven, some adjustment to baking time will be required...recipe above is for 4 mini bundt pans. My moulds are tiny and only one-inch in size, the tray makes 20 bite size delicacies.
The finished product... You will notice only 19 made it to the serving dish.
Monsieur Honey was the tester...and was totally impressed.
The words he used to describe... "crispy, caramelized, sticky, and just enough sweet with a soft center just like him".
Okay...so I have had a couple of these little treats and they are delicious, if I say so myself.
They can be served as a delicate treat with coffee or tea, or served with a glass of wine in the afternoon, or as a dessert... so many options.
Baking time adjusted....15 minutes at the high temperature, then 30 minutes at the lower temperature.
Maybe a little longer would be okay...but I was worried all my effort would be "over baked"...resulting in a disappointed Monsieur.
They were delicious as they came out.
p.s. Happy Mother's Day to all my family and friends in Canada and the USA.
Mother's Day...a day to pay tribute to your "Mothers" is celebrated at different times in different countries throughout the world.
In Canada, USA, Australia and New Zealand it is always celebrated the second Sunday in May.
Mother's Day ( Fête des Mères) in France is the last Sunday in May except if it coincides with Pentecost Day (50th day after Lent) in which case it shifts to the first Sunday in June.
This year it is celebrated on May 26th, 2013.
"Happy Mother's Day!" whenever it is celebrated in your part of the world.
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