Gluten Free Canelé de Bordeaux Pastry
These delicious pastries originally from the region of Bordeaux, France will have your heart! They are so lovely with a crisp exterior and a soft interior with flavors of brown butter, caramelized sugars and rum and vanilla. You've got to try them! The aroma in your house is amazing when they are cooking and literally all day!
Equipment
- 1 or 2 6 or 12 cup canele mold pan or 9-18 individual copper molds
Ingredients
- 500 ml (2 1/4 cups) whole milk
- 70 gr (5 tbsp) butter, salted
- 1¾ teaspoon vanilla or vanilla paste, gf
- 200 gr (1 cup) organic cane sugar
- 47 gr (1/4 cup plus 1 teaspoon) brown sugar, packed
- 95-105 gr (2 large) eggs
- 34-38 gr (2 large) egg yolks
- 106 gf (½ cup plus ⅜ cup) Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 42 gr (approx. 6 tbsp) Bob's Red Mill Tapioca Flour (starch) or Anthony's Organic Gluten Free Tapioca Flour (starch)
- 2 tbsp (9 gr) Argo Cornstarch, gf
- ⅜ cup Mount Gay or Bacardi Rum, gf
- 56 gr (4 tbsp) butter, melted for brushing in molds
Instructions
- Heat the milk and butter. Add the vanilla and cool.
- In a large bowl whisk the sugars, 1 to 1 flour, tapioca, cornstarch, eggs, egg yolks, and rum. Stir gently. Add in cooled milk and butter mixture. Whisk until fluffy and mixed. Refrigerate for 8 hours or overnight.
- Bring to room temperature 4-5 hours before planning to bake. Pour the batter into a room temperature bowl.
- When the batter is nearly room temperature, melt the 50 gr (3 tbsp) butter. Brush each hole of the mold with butter using a pastry brush. Freeze the mold tray for 35-40 minutes.
- Preheat the oven to 450℉ with the rack in the center of the oven when the 45 minutes is nearly up. Remove the tray from the refrigerator. Stir the batter gently a few times. Pour the batter in using a measuring cup and filling to about ⅜" from the top. Immediately move to the preheated oven and bake for 15 minutes. Turn the oven down to 360℉ and bake for 45 minutes, turning the pan or pans in the oven, without removing them.
- Remove from the oven. Let sit for 5-10 minutes. Invert the canelé carefully to a parchment piece set over a wire rack until cool enough to handle.
- Then set the canelé directly on the rack to cool. When cooled for one to one and a half hours, move the canelé to an airtight container.
- * Note: to recrisp any remaining canelé after a day or two, preheat the oven to 350℉. Set the canelé on a baking sheet. Put in the preheated oven for 12-15 minutes or until crisp on the exterior. Let cool completely before serving.
