If you’re not already a loyal fan of the iconic French Canelé here’s what you need to know: it’s a small French pastry with a custard centre and caramelised crust. The preparation is a complex 2 step, 2 day, 2 temperature cooking process - using an authentic French recipe, and an authentic French recipe only.
Imagine a crunchy caramelised vanilla bite followed instantly by soft rum flavoured custard - originally from Bordeaux and found in any reputable French bakery. This amazing treat has been in David’s family since he was a kid, which is why he felt compelled to bring beautiful childhood memories back to life now that he’s living here in Australia.
Preparation (cook from frozen): Step 1 - Preheat your oven to 180C Step 2 - Place canelés on baking tray for 8-10mins Step 3 - Allow 10mins to cool before serving (this will bring bring back the crunchiness of the canelé).
☕ Best served warm on its own at any time of the day, especially 4pm with a cup of tea or coffee.
Ingredients: full cream milk, butter, vanilla bean paste, eggs, sugar, flour, salt, rum
Contains: Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt, Milk and milk products, Eggs
Hi I'm David, I’m French and originally from Brittany but I’ve lived all over the South of France. I’ve been living in Australia and loving it for over 10 years now, especially since I started baking the French treats I miss most from home. I learned the recipes and cooking methods from watching my Mum, Gran and Auntie, always asking questions and taking notes. These days you’ll find me catering, making my signature Paella and Canelé, and finding joy in happy repeat customers who keep coming back for more.