Hey Everybody! I am spending Thanksgiving up at my mom's, which is a few hours from home, and wanted to make some Cannolet's (pronounced can-oh-lay), but I forgot to bring the recipe! I tried Googling it, but no matter how I tried to spell it, I just couldn't find anything. ("Do you mean Cannoli?"!!!) Does anyone have a recipe for these they could share? I've made them in my Pastries class, and just love them (they are a bit addicting!), and would like to make them for my parents. Thanks in advance for any help anyone could offer! Jenn. W.
Well, I ended up coming home early (my dad isn't the easiest person to bake with, to put it mildly!), and I was spelling it wrong. It is Cannelet. They are little French cakes that are really yummy...here's the recipe if anyone is interested...
50 cl milk (2 cups)
25 g. butter (7/8 oz)
40 g egg yolk (1 3/8 oz)
250 g sugar (8 7/8 oz)
125 g flour (4 3/8 oz)
1/2 vanilla pod
1.5 cl rum (1/2 oz)
1 lemon zest
3 g bitter almonds (1/8 oz) ~ I just use almond meal
Method: Boil the milk, butter, bitter almonds, zest, and vanilla pod. Leave to cool, covered. Mix together the eggs and sugar. Add the flour to the mixture, along with the rum. Leave to stand. Grease moulds (I use mini muffin tins for these at home and heart shaped silicone molds at school) and fill almost to top. Place in the oven at 170* C (about 340*F) for 30 minutes until dark brown in color. Jenn. W.
-- If we do not change direction, we'll end up where we're headed.
Not really Jenn, more like canneles, if you and I are talking about the=20 same thing. A specialty of Bordeaux and the whole region. Little cakes, crisp on the =
outside, creamy/custardy inside. Anyway, in France, they are baked in special fluted wooden moulds that=20 are greased with beeswax.
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D -Erfasst *RK* 06.10.02 von -H.W. Hans Kuntze, CMC
Mix together the eggs, the yolks, the flour and the sugar in a bowl until the mixture is even. Add 1/4 litre of milk. Heat the rest of the milk (3/4 litre) in a saucepan with butter. Bring to a temperature of 84=B0 C. Pour the hot milk into a bowl with the eggs- flour mixture. Add the rum and vanilla according to taste. Allow to stand for 2 hours then leave in the refrigerator for 12 hours. Bake in the oven for 45 minutes to 1 hour at 180=B0C.
=3D=3D=3D=3D=3D
--=20 Sincerly,
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
formatting link
, chefcmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20
Well, the recipe I have is printed out of a book, and it's spelled, Cannelet, and I googled it, and found it under this spelling, along with the spelling you gave. Anyway, I just wanted to say I just made these and keep forgetting that I end up adding a little extra flour than what my recipe calls for to get the right consistency.
I saw one website that says they are commonly done in copper moulds. Anyway, I don't have copper or wooden moulds, but they come out ok in the mini muffin tins!! Yes, a bit crispy on the outside and creamy on the inside, and very much addicting! My recipe makes about 3 1/2 dozen, and they don't last but maybe an hour in my house!! (They are also really really good with a little raspberry sauce on them!)
Thanks for your help, Hans! I am going to save your recipe and give that one a try next time I make them. What is the purpose of keeping it 12 hours in the refrigerator, though? I usually just let the milk mixture cool a bit, mix it up and bake it right off. Comes out fine. I will try that next time though, to see the difference.
Jenn. W.
-- If we do not change direction, we'll end up where we're headed.
-Lao Tsu
Not really Jenn, more like canneles, if you and I are talking about the same thing. A specialty of Bordeaux and the whole region. Little cakes, crisp on the outside, creamy/custardy inside. Anyway, in France, they are baked in special fluted wooden moulds that are greased with beeswax.
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Titel: Canneles Of Bordeaux Kategorien: Baking, France Menge: 1 Rezept
============================== QUELLE ============================== -Erfasst *RK* 06.10.02 von -H.W. Hans Kuntze, CMC
Mix together the eggs, the yolks, the flour and the sugar in a bowl until the mixture is even. Add 1/4 litre of milk. Heat the rest of the milk (3/4 litre) in a saucepan with butter. Bring to a temperature of 84° C. Pour the hot milk into a bowl with the eggs- flour mixture. Add the rum and vanilla according to taste. Allow to stand for 2 hours then leave in the refrigerator for 12 hours. Bake in the oven for 45 minutes to 1 hour at 180°C.
=====
-- Sincerly,
C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
formatting link
, chefcmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
Thanks! That makes sense. I'll be sure to try out your recipe next time I make them. And if I ever run across some wooden or copper moulds, I'll nudge and wink at my hubby until he gets the hint!! Jenn. W.
-- If we do not change direction, we'll end up where we're headed.
-Lao Tsu
Hi Jenn.
It hydrates the flour (swells with the liquid) and relaxes any gluten.
And that is the method the bakers did it traditionally.
I'm pretty shure your muffin tins work just fine.
Copper or beeswaxed wood will make for a crisper crust.
-- Sincerly,
C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
formatting link
, chefcmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
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