Mike Cornelissen
Heat the milk, vanilla and butter in a saucepan until warm and the butter has fully melted.
Add the eggs, egg yolks, powdered sugar, flower, rum and salt to a blender. Slowly pour in the warm milk mixture and blend until completely smooth.
Pass the batter through a fine sieve, cover and refrigerate for 24 to 48 hours.
Preheat the oven to 250°C and place the silicone molds on a dark baking tray for better heat transfer.
Gently stir the batter and fill the molds to approximately 5 mm below the rim.
Reduce the oven temperature to 230°C and bake for 10 to 15 minutes. Lower the temprature to 180°C and continue baking for another 40 to 50 minutes, or until the canelés are deeply caramelized.
Remove from the oven and carefully demold while still warm. Allow the canelés to cool completely on a wire rack.
A modern take on a classic shape. Canelés are traditionally baked in copper molds, giving them their cylindrical shape, vertical ridges and centre indentation. While copper defines the classic shape, silicone gives more freedom in design. The Swirled Canelé de Bordeaux uses that freedom to introduce a shape that cannot be achieved with a traditional copper mold. The vertical ridges make way for a subtle swirl, while the familiar indentation at the centre keeps the connection to the original canelé.
