Limoncello Canelés
I have been dreaming of eating Canelés like the ones I have enjoyed at Baillardran four Summers ago.
Next time I’m in Bordeaux, I will invest in those authentic Copper Molds they have, in order to continue treasuring those memories.
I am thankful to have purchased my own Canelé Tray from bonCOOK™. Now my Canelés do not collapse anymore like they would usually do in a “regular” flexible bakeware. This is their recipe where the Dark Rum is replaced with Limoncello!
The Limoncello used is the one I bought 10 years ago in Sorrento on a 3-week Holiday road trip around Italy. Then I thought, if I don’t open it in 2020, when will I do it?! Therefore, here is my toast to you: CHEERS to better times!
As always, you will find the Step-by-Step Video, below the recipe.
Enjoy, Bon Appetit & Happy Holidays!
Limoncello Canelés
Ingredients
- 2 cups (480 g) milk
- 2.5 tbsp (35 g) butter
- 1 cup (200 g) sugar
- 2/3 cup (85 g) flour
- 2 eggs
- 2 egg yolks
- 2 tsp vanilla extract
- 3 tbsp Limoncello
Instructions
- In a medium sauce pan, heat the milk and butter together, by stiring occasionally. Your preparation is ready once the butter has melted and that it is hot and not boiling. Set aside.
- In a mixing bowl, gently whisk together eggs + yolks, sugar and flour into a soft paste.
- Continue to whisk as you slowly pour the milk mixture in and continue to whisk until fully combined into a smooth liquid.
- Stir in the Vanilla and Limoncello.
- Cover the batter with plastic wrap and refregirate for 2 full days (48 hours).
- On the day of baking, remove batter from refrigerator and allow to come to room temperature (2 to 3 hours). Then give it a quick qnd gentle stir to air the flour which has drop at the bottom of the bowl.
- Preheat oven at 450F/240C 30 minutes before baking. This will allow the temperature to spread evenly in your oven.
- Place your Canelé Flexipat® on the top of your Perforated Baking Sheet.
- Using the mini ladle, pour your batter into the Flexipat® leaving about 0.5"/1cm to the top.
- Drop the temperature to 410F/210C and bake for 60 minutes. (Every oven heats differently, monitor your Canelés from 55min)
- Once your Canelés are out of the oven, let them cool down for about 10min. Then, Unmold and let them cool completely before serving them. Enjoy & Bon Appétit!
Video
Special Notes
