Please, please, please, forgive me if I post so few recipes, at the moment.
But I'm just exhausted ...
Two years ago, my husband began a new job which was very absorbing, for him.
I've got a 80 percent-time job and I thought I could manage all the rest, by myself because I'm just Wonder Woman !
So, no problem : let me deal with house, children, rabbit (...), cooking, blog and all the rest we can imagine.
No problem : I'm a woman, I've got 2 brains, 40 fingers, 4 arms, 4 legs and.... and... and ...
So, no problem : let me deal with house, children, rabbit (...), cooking, blog and all the rest we can imagine.
No problem : I'm a woman, I've got 2 brains, 40 fingers, 4 arms, 4 legs and.... and... and ...
Two years later, I'm on my knees !
When I come home at 5 PM after my day's work, and I look all the laundry to wash or to put away, all the dust that I just cleaned 2 days ago, when I look at my dirty ground I've washed 3 days ago, when I look to the rabbit's litter (OH MY GOD, how such a small animal can make so much droppings !!!), when I hear (and even if I love them, of course) "Mum ? Mum ? MUUUUUUM !!!", when I realize I have to cook again and again and again, I just want to take my feet with me (because I can't go anywhere without them) and get out of the house.
But since some days, I can't even do that, because I don't have enough energy do walk again !!
But today, friends ... I had to cook because the ingredients I bought needed to be used TODAY ! ... I begin to hate my fridge, too ! ...
I WANT TO BE A BEAR AND TO SLEEP FOR MONTHS ! They just have the right life, believe me !
Well, don't get me wrong, I'm fine ! :)
But that's maybe the reason why I don't post everyday, friends.
Today, I post a recipe very easy and so famous in France : Les Canelés de Bordeaux.
I wanted to try for so long, but was very scared about timing cook, which is the most difficult part of this recipe.
Well... The only difficult part, I have to say.
It's SO simple ... until you have to cook them !
They must be crunchy and caramelized outside but smooth and spongy inside.
Here's the problem !
But if I can't do it, you can do it, never forget that !
Well... The only difficult part, I have to say.
It's SO simple ... until you have to cook them !
They must be crunchy and caramelized outside but smooth and spongy inside.
Here's the problem !
But if I can't do it, you can do it, never forget that !
Follow me, friends... Sloooooowly and crawling ... :)
You'll need, for 40 mini canelés, or so :
You'll need, for 40 mini canelés, or so :
- 1/2 liter of whole milk
- 2 eggs entire + 2 yolks
- 100 grams of flour
- 250 grams of sugar in powder
- 50 grams of unsalted butter
- 1 tablespoon of vanilla extract
- 2 tablespoon of dark rum !
Your oven must be preheated at 275°C (525°F / Th 9-10), first.
You'll need a canelé shape (example), better in silicone. It will be easier to turn out.
There's salt on the pic, but it's not necessary.
Step 1 :
Let milk, butter and vanilla boil together.
Step 2 :
In the meantime, whisk eggs, flour and sugar.
Step 3 :
When your milk is extra hot, pour it, slowly, into the mixture, whisking again and leave to rest for one hour.
Step 4 :
After one hour, add rum and whisk again.
Step 5 :
Then, as you can and very messily, pour your mixture into mini shapes.
Step 6 :
Where everything begins to become harder ...
Put them into oven at 275°C (525°F / Th 9-10) for FIVE MINUTES EXACTLY ! Not one second less, not one second more ...
Then, relax and low the fire at 180°C (350° F / Th 6) and let it cook for 40 minutes.
Let them cool on a grill. Here the result !
They are so perfumed and caramelized and because of their size, you can't stop eating them ...
Bon appetit, friends !
When your milk is extra hot, pour it, slowly, into the mixture, whisking again and leave to rest for one hour.
Step 4 :
After one hour, add rum and whisk again.
Step 5 :
Then, as you can and very messily, pour your mixture into mini shapes.
Step 6 :
Where everything begins to become harder ...
Put them into oven at 275°C (525°F / Th 9-10) for FIVE MINUTES EXACTLY ! Not one second less, not one second more ...
Then, relax and low the fire at 180°C (350° F / Th 6) and let it cook for 40 minutes.
Let them cool on a grill. Here the result !
They are so perfumed and caramelized and because of their size, you can't stop eating them ...
Bon appetit, friends !
Recapitulative for 40 mini canelés,
or so :
1/2 liter of whole milk
2 eggs entire + 2 yolks
100 grams of flour
250 grams of sugar in powder
50 grams of unsalted butter
1 tablespoon of vanilla extract
2 tablespoon of dark rum !
Your oven must be preheated at 275°C
(525°F / Th 9-10), first.
You'll need a canelé shape, better
in silicone. It will be easier to turn out.
Let milk, butter and vanilla boil
together.
In the meantime, whisk eggs, flour
and sugar.
When your milk is extra hot, pour
it, slowly, into the mixture, whisking again and leave to rest for
one hour.
After one hour, add rum and whisk
again.
Then, pour your mixture into mini
shapes.
Put them into oven at 275°C (525°F
/ Th 9-10) for FIVE MINUTES EXACTLY !
Then, low the fire at 180°C (350°
F / Th 6) and let it cook for 40 minutes.
Let them cool on a grill.
Holly cow, these look simply amazing!!! YOU ARE a super woman :D I don't know how you can survive with all this. I come back from work and I have to clean and do the laundry, too, but then I can go to bed if I want, and eat chocolate or dry fruits or nothing if I am too tired, and watch stupid tv series in bed... and I am also exhausted, so I don't know how you survive with kids and a husband and rabbits and all this!! I admire you! Courage :)
ReplyDeleteThank you, Dr ... bouououououououhhhh :(... Sometimes, I don't know either how I can survive ! Then I think about persons who have 4, 5, 6, 7 children ! And I say "RESPECT !!". :D
DeleteYou know, this is exactly what I'm dreaming for, sometimes : DOn't care about food, just chocolate or anything else I want (maybe cheese and wine), MY BED and MY BEST TV SERIES !! Bones ... Mentalist and NCIS :)... And quiet ! :)
Thank you, Dr, for your words.
Dear Superwoman-Before I try this I have a few questions. Do you think I could make these in mini-muffin pans? Are these a cake or a custard? Should I butter and flour the pans first? I do not have canales pans so....mini muffin pans are my only option. What do you suggest. I would like to take these to our church's Fellowship Meal in a couple of weeks. Regards-Jamie
ReplyDeleteDear Jamie ... If I'm superwoman, you're not too far to be My Master !! :) Because, if I remember well, I suppose 2 children would make you laugh :D !! I'm a Padawan, you're Yoda !
DeleteI thought about this pans problem, doing them. I guess you can try with mini muffins pans, too. As we say in french "qui ne risque rien, n'a rien" (the one who doesn't take any risk, won't have anything). So, I would try, being in your shoes.
If you've got silicone pans and it would be better because as they caramelize, they stick, no need to butter pans. If not ... try and tell me ! :D
They won't have the canelé's form, but I suppose the taste will be the same. The important point is the pan's size. They must be tiny. If not, of course, cooking time will be different. BUT NEVER CHANGE THE 5 FIRST MINUTES. And after, you can leave them for 50 minutes/one hour. Please, let me know !
Dear Axelle, Keeping you in my prayers! You are doing so much and making dessert for your family too....you are amazing! This recipe looks delicious and I can almost smell it through your excellent words and pictures. Thank you for blogging when you can. I so enjoy reading what your are doing and you put a smile on my face with every blog entry. love and prayers, jep
ReplyDeleteDear Jep, you're such a real internet good friend. Thank you so much, each time, for your comforting words :) I almost have the feeling to only blog for 4 or 5 of you ! Thank you, Jep, for always writing me so nice comment.
DeleteVery friendly.