As pretty as the canelés look, the flavor of these bite size cakes is the best part. It is a combination of cake and custard, a heavenly vanilla-scented hybrid. The batter needs 24 hours in the fridge to thicken, giving the canelés their creamy texture. While using a canelé silicone mold would be best, (available at Bonjour Cuisine shop) you could try a small or medium size muffin tin and adjust the cooking time depending on the size of the mold.

Caneles bordelais by Bake Bellissima

Caneles bordelais by Bake Bellissima

Tea time canelés

Author: adapted from Epicurious
This recipe makes 15 caneles (enough for one silicone mold)

Ingredients

  • 1 1/4 cups 2% milk
  • 1 tablespoon salted butter, cut into small pieces
  • 1 vanilla bean
  • 1/2 cup white all purpose flour, sifted
  • 1/2 cup plus two tablespoons granulated sugar
  • 1 large whole egg
  • 1 large egg yolk
  • Butter spray or melted butter

Instructions

  1. In a small saucepan, bring the milk and pieces of butter to a simmer over low heat. Cut the vanilla bean down the middle and scrape the seeds with a knife into the saucepan. Simmer for 5 minutes.
  2. In the meantime, sift the flour into a large bowl, as well as the sugar. Add the egg and the egg yolk, and stir well to combine, using a large spatula. Don't worry if the mixture becomes lumpy, it will become smooth again once you add the milk. Slowly add the heated milk and butter, and stir until completely smooth. Let the batter come to room temperature and place in the refrigerator for 24 hours.
  3. Preheat the oven to 475 F.
  4. Use butter spray or melted butter to generously coat the canelé mold. Place the mold in the freezer for 5-10 minutes until the butter becomes hard.
  5. Place the mold on a sheet tray and fill each cavity with the batter.
  6. Bake the canelés at 475 for 4 minutes, then reduce the temperature to 360 F and bake for another 55-65 minutes, until golden brown.
  7. Unmold the canelés on a cooling rack.

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“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

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3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
INSTRUCTIONS

Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
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12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
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3 cups sliced mushrooms
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Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes. 
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After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.
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1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
Grease the bottom and sides of a 9 inch springform pan with vegetable oil. 
In a medium bowl, mix the flour, baking and salt with a whisk. 
Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated.
Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
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