Collection GOLDEN
All our pastries are handcrafted, which make them unique!
With a delicate flavour of vanilla and rum, bite into this irresistible fine French specialty that originates from the region of Bordeaux. Baked in traditional copper moulds, these handcrafted Golden Cannelés are crispy on the outside and soft inside.
Savoured with a cup of tea or coffee on the day of purchase. If consumed on the following days, recommended to heat them for 8 mins at 160° in the oven and let them rest for 10 mins to achieve the crispiness.
Handmade with sugar, fresh French butter, French cream, and Sea Salt, the exact way we find it in Brittany, best known region for its sea salted caramel spread over the crêpes.
Our macaron
also have the taste of Brittany.
Keep in the fridge. The caramel will become a bit thick, but simply reheat it (can be 20 s in microwave) before enjoying it with pancakes, crêpes, waffles. You can also add a drop on the top of your Golden Cannelés: lovely!
To be stored in the refrigerator. Best consumed within 3 days.
Handmade, 100% no additives or preservatives.
Pick-up and Delivery will start from 8th December
For Corporate gifts and inquiries, please contact us.
RECIPES
To make your own cannelés, you can use silicon moulds which are easier to find and cheaper, but the traditional way is using copper moulds, which allows sugar to get a better caramelization and thus get the nice golden color. Salted caramel is proposed in option to be added on top of the cannelé, to reinforce the caramel taste.
CANELÉS
Servings: 15 canelés
Canelés (also spelled cannelés) are a specialty from the Bordeaux region of France. They feature a soft, creamy interior and a caramelized crust. Canelés were extremely popular in Bordeaux in the 1930s but fell by the wayside before undergoing a resurgence in the 1980s. Today, their unique shape and flavor make these little cakes an iconic local treat.
Print Recipe
Ingredients
- 250 g milk
- 25 g butter
- 1 vanilla bean
- 100 g cream
- 100 g flour sifted
- 200 g sugar
- 1 egg
- 1 egg yolk
- 30 g dark rum
Equipment
- saucepan
- small knife
- thermometer
- pair of tongs
- large bowls
- wooden spoon
- rubber spatula
- small bowl
- piping bag
- Canelé pan
Instructions
- Slit the vanilla bean in half lengthwise and scrape out the seeds. Put the seeds, vanilla pod, butter, and milk in a saucepan and heat to 80°C (175°F). Put the cream in a large bowl, then pour the heated milk mixture into it. Cover with plastic cling wrap, pressing the plastic down onto the mixture, and let rest at room temperature for 45 minutes. Uncover and remove the vanilla pod.
- Put the flour in the other large bowl. Pour in the milk mixture gradually while stirring with a wooden spoon to prevent lumps from forming.
- Add the sugar and egg yolk and stir to combine. Crack the egg into a separate small bowl and pour it into the batter.
- Add the rum and stir until combined. Cover with plastic cling wrap, pressing down, and refrigerate for 24 hours.
- Remove the batter from the refrigerator and let it come to room temperature, about 1 hour.
- Fill a piping bag with the batter and fill the molds of a canelé pan about three-quarters full.
- Preheat the oven to 230°C (450°F). Bake the canelés for 12 minutes, then lower the oven temperature to 180°C (350°F) and bake for another 45 minutes.
Notes
Tip: Step 5
The batter should not be too cold when piped into the molds. Otherwise, the exteriors of the canelés will be cooked while the interiors are still raw. TECHNIQUE Using Vanilla Beans
Halve the vanilla bean lengthwise with the tip of a knife. Open it up with your fingers and use the back of the knife to scrape the pod from top to bottom to collect the seeds.
The batter should not be too cold when piped into the molds. Otherwise, the exteriors of the canelés will be cooked while the interiors are still raw. TECHNIQUE Using Vanilla Beans
Halve the vanilla bean lengthwise with the tip of a knife. Open it up with your fingers and use the back of the knife to scrape the pod from top to bottom to collect the seeds.
CARAMEL SAUCE
Servings: 4 persons
A creamy sauce that can be drizzled on a floating island or nearly any other dessert to add a touch of richness.
You can flavor the caramel by infusing the cream with spices, citrus zest, or any other flavor you can think of. You can also use salted butter instead of unsalted to make Salted Caramel Sauce, popular in the Brittany region of France.
Print Recipe
Ingredients
- 120 g sugar
- 200 g liquid cream
- 30 g unsalted butter
Equipment
- saucepans
- wooden spoon
- strainer
- blender
Instructions
- Bring the cream to a boil in a saucepan, then set aside at room temperature.
- In a second saucepan, heat the sugar, stirring occasionally with a wooden spoon so it melts evenly.
- Cool the caramel by pouring in the cream in several stages, stirring after each addition. When the mixture is combined, remove it from the heat.
- Stir in the butter off-heat. Strain the mixture, then blend.
- Cover with plastic cling wrap, pressing the plastic onto the sauce, and let cool at room temperature for about 30 minutes, then refrigerate for 1 hour.
Notes
Tip: Step 1
If you don’t heat the cream before adding it to the caramel, the temperature difference will be too great and you’ll run a greater risk of splatters (and thus burns).
Tip: Step 4
If the caramel sauce is too thick, you can reheat it briefly before serving.
TECHNIQUE
Cooling a sauce
Lower the temperature of a sauce by adding liquid.
Lower the temperature of a sauce by adding liquid.