法國傳統點心，可麗露 Canelé de Bordeaux

 

Canele de Bordeau

可麗露，來自法國西南方 - 波爾多。

相傳是修道院的女修士把麵粉 蛋 奶油 糖混合做成甜點送給人們吃的，如今成為法國著名的傳統點心。
一口大小的點心吃起來十分優雅
外層有著焦糖化的咖啡黑硬脆外殼
內層則是濃濃的萊姆酒和香草籽的軟Q口感
 

The Canele de Bordeaux is a traditional bite-sized cake from the Bordeaux region of southwestern France. With a caramelized sugar crust complementing a custardy, rum-flavoured filling, this sweet treat instantly transports the eater to the banks of the Garonne River in one bite.

食材準備 :
¾ 杯 (185mL) 全脂鮮奶
2 2/3湯匙 (40mL) 無鹽奶油

1  根香草莢，香草籽，香草精少許

1 ¼杯(310 mL) 砂糖
1 ¼  杯 (310 mL) 中筋麵粉
1顆蛋黃
2 顆全蛋
3 湯匙(45 mL) 黑萊姆酒

Les ingrédients:
¾ cup (185 mL) whole milk
2 2/3 tbsp (40 mL) unsalted butter
1 vanilla bean, seeds and pod
1 ¼ cup (310 mL) granulated sugar
1 ¼ cup (310 mL) all-purpose flour
1 egg yolk
2 large eggs
3 tbsp (45 mL) dark rum

作法:

1 -  劃開香草莢，刮出籽籽備用。

2 -  將鮮奶、奶油、香草精和籽加熱，直到奶油受熱融化  -a
3 -  取一個碗，過篩糖和麵粉  -b
4 -  再取另一個碗，將全蛋、蛋黃和萊姆酒攪勻 -c
5 -  把b混入c，把b+c再拌入a，攪拌 ~~~ 直到均勻狀態。
6 -  然後冰起來至少一天，之後用銅模去烤焙 (沒有銅模就用矽膠巴)

Split vanilla bean and scrape out the seeds. Heat milk, butter and vanilla pod and seeds together until butter melts and mixture is warmed through.

In a separate bowl, combine sugar and flour and sift together. In a separate bowl, whisk together eggs, yolks, and rum. Mix the egg-rum mixture into the flour-sugar mixture, then proceed to temper into milk mixture. Stir until all ingredients are mixed well together.

Let mixture cool in the fridge for at least 24 hours. Bake in prepared copper moulds (or silicone moulds if copper ones are not available).

(事前的準備 - - - 銅模)

銅模塗抹植物油，進烤箱烘烤1小時 (190度C左右)

1小時候取出模子，再倒些油晃一晃進烤箱，再烤15分鐘。

放涼模子備用。

To prepare a copper mould, first fill it with vegetable oil and heat in the oven at 375 F for about an hour. Remove from oven, pour out the oil, flip upside down and return to oven for an additional 15 minutes. Allow to cool to room temperature.

烘烤時間:
190度C
1.5-2小時
 (想要黑一點的可以烤久一點點)
拿出來後要盡快把可麗露倒出來，記得戴手套不要燙傷了。
用銅模不好倒，可以用牙籤環繞模子邊緣以便取出
用矽膠模，不需要事前的準備，卻可輕鬆取出可麗露

數量:
12-14顆 
Fill moulds almost to the top and bake for 1 ½ to 2 hours at 375 F or until very dark brown or even almost black if desired.

Remove from the moulds as quickly as possible after taking out of oven by tapping firmly on a hard surface until the caneles pop out, using oven mitts. If they don’t come out easily, you can trace the edge of the mould with a toothpick to loosen the sides.

If using a silicon mould, it needs no preparation; the mixture can be poured in and popped out.

Makes 12 to 14 caneles

(這邊有另一種做法可以參考)

突然又想吃可麗露了凹嗚

改天來作作巴，我的假日