Text 25380, 122 rader
Skriven 2009-06-26 21:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: flying off 743
==========================
-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> Ruth's Chris... the price was of course thrice what I'd have
 ML> liked to pay

I haven't had the pleasure but roslind ate at one once on one of her
business trips. She thought it was 200% as expensive as the Keg (a
Canadian chain) but only 20% better. She was on expense account at
the time so she didn't fret about it.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Canneles By Anne Zimmerman
Categories: French, Cakes
  Servings: 4

      1    vanilla bean
      2 c  whole milk
      2 TB unsalted butter, chilled and
           diced
    3/4 c  cake flour
        pn salt
    7/8 c  superfine or baker's sugar
      4    extra-large egg yolks
      1 TB dark rum
      1 ts vanilla
           Oil for brushing molds 

A cannele is a small French cake with a dark, caramelized exterior
and a rich, moist, custard-like interior,

Based on a recipe by Paula Wolfort in The Slow Mediterranean
Kitchen: Recipes for the Passionate Cook

1. Rinse a saucepan with cold water. Add milk and set over low heat.
Split vanilla bean and add to milk. Heat to 183 degrees Fahrenheit
on a candy thermometer, about 8 to 10 minutes. 

2. Meanwhile, place the butter, cake flour and salt in a food
processor: pulse until combined. Scatter the sugar on top: pulse
until mixed. (This recipe will be much easier to execute if using a
food processor.) 

3. Add the egg yolks; pulse until the mixture begins to tighten—the
dough will resemble thick, golden paste. 

4. Remove vanilla bean and scrape vanilla seeds into milk before
discarding. With the food processor on, quickly and steadily pour
the hot milk into the mixture in the food processor. Pulse until
combined. Strain batter through a very fine sieve into a clean
container, pressing any congealed yolk through. Stir in the rum, add
vanilla and let cool to room temperature. Cover and refrigerate 24
to 48 hours. 

5. If using copper or tin molds: About 6 hours before serving,
lightly brush the interior of each cannele mold with white oil.
Set crown side up on paper towels to avoid the pooling of oil in
crevices. Place the molds in the freezer before baking. If using
silicon molds, I found that brushing each mold with canola oil and
then placing the molds in the freezer, as suggested, helps create
that coveted dark crust. 

6. Preheat the oven to 400 degrees Fahrenheit. Place chilled molds
on baking sheet. Stir the batter and then fill mold almost to the
top. Place on lower oven rack. Bake until the canneles are deep,
deep brown in color, about two hours. (If using convection, which I
highly recommend, bake at 375 degrees Fahrenheit for about an hour
and fifteen minutes). Remove from oven. 

7. If using copper or tin molds: One by one, use an oven mitt to
grasp each hot mold, rap against a hard surface to loosen the cake,
and tip out onto cooling rack. If they resist unmolding, bake 5 to
10 minutes longer and, if necessary, use a toothpick to loosen. If
using silicon molds: cool in molds before removing (this helps
cannele to retain their shape). Let cool to remove temperature
before serving. 

Cannele are believed to be best 1 to 5 hours after baking. To
refresh, heat cannele in 450 degree oven for five minutes. Baked
cannele can be frozen (individually wrapped in plastic wrap) for up
to one month. Remove from freezer and while still frozen, bake
unwrapped at 500 degrees Fahrenheit for 5 minutes. Remove from oven
and let rest for 30 minutes, bake again for 5 minutes. Remove and
let cool until exteriors harden. 

To make "white oil": Place 1 ounce round of bee's wax in a 1 pint
glass measuring cup; melt in a microwave. While still warm,
gradually stir in enough safflower oil to make a whitened mixture,
light enough to coat the back of a spoon). Cool to room temperature;
store in the glass container at room temperature. To coat pre-
seasoned cannele molds with "white oil": use dabs of warmed oil to
coat the interior and shake out excess. 

To season new molds: heat oven to 350 degrees; wash the molds in
soapy water; rinse; dry thoroughly; heavily grease the interiors
with vegetable shortening or oil; place on sheet tray; place in oven
1 hour; remove from oven; place upside down on a rack; return to
oven; heat 15 minutes; turn off heat; leave in the oven until room
temperature.

After baking, don't wash the interiors of the molds. To remove baked
debris place the molds in a moderate oven; heat until debris burns.
Remove debris with paper towels. Store lightly oiled molds in a cool
location.

Guest Post from Anne Zimmerman of Poetic Appetite
From: Www.Thekitchn.Com
From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... GRRRRRRRRRROOOOOOOOWR!!!!" (Translation: "Objection!")

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