Text 29921, 82 rader
Skriven 2009-10-15 09:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: canoles 271
===================
 > Looks vaguely like calzone - never heard of canoles before.
 BS> Very true about the calzone, those are pretty easy to find.  When I
 BS> first started trying to find a recipe for canoles all I could find were
 BS> for cannoli. The canoles at the Edgewater Inn, and mine, are
 BS> folded/rolled in the style of a shortened and fat burrito.  Since
 BS> they/I use a yeast type dough there's some oven bounce also, which is
 BS> why the seams have be created with minimal overlap. Instead of a circle
 BS> folded in half and crimped closed that the calzones I've had were. 

Well, then sounds like a stromboli. Another riff on the
protein wrapped in dough, or savory pie for short.

Calzone = pants legs

Canoles = tubes or something like that

Stromboli = volcanic island

Cannele' Colossus
cat: French, dessert
yield: 1

for white oil
1 oz (30g) beeswax
1 c (250ml) vegetable oil
for cannele's
2 vanilla beans, or 2 ts vanilla extract
4 c (1ltr) whole milk
2 c (400g) superfine/caster sugar
1 1/2 c (200g) cake flour
1/4 ts salt
4 ts (60g) cold unsalted butter, diced
10 lg egg yolks
4 Tb (60ml) dark rum
equipment
a 12-c (10") heavy-duty bundt pan

For the white oil, melt the beeswax in a glass measuring cup set 
inside a pan of simmering water. When completely melted, stir in 
the oil, a little at a time, waiting for the mixture to remelt 
each time before adding more. When all the oil is incorporated, 
remove the cup from the pan and let cool slightly. Rewarm the 
mixture before using, if necessary. 

Split the vanilla beans in half and scrape out the seeds, then 
throw the seeds and beans into a medium saucepan with the milk. 
Bring to a boil, then cover and set aside to cool to 183F (about 
5-7 min). In a food processor, combine the sugar, flour, salt, 
and butter and pulse until the butter is well distributed. Add 
the egg yolks one by one, pulsing just until the mixture starts 
to come together into a batter. With the machine on, slowly and 
steadily pour in the hot milk through the feed tube, discarding 
the vanilla beans. Strain the mixture into a large bowl to remove 
any lumps, pressing through any congealed egg yolk. Stir in the 
rum (and vanilla extract if that's what you are using), cover 
with plastic wrap and refrigerate overnight.

The next day preheat your oven to 400F/200C and center a rack 
in the middle of the oven. Grease a 12-c bundt pan with a thin 
film of the white oil (it should really be a fine coat, so wipe 
out any excess with a paper towel). Place the pan in the freezer 
for 15 min, then remove and fill with the cold batter (give it a 
stir first to re-homogenize). Place directly on the center oven 
rack and bake for 1 hr, then reduce the heat to 350F/170C and 
continue baking until the crust looks deep brown and smells 
caramelized, 2-3 hr (?!) more. How dark you let it get is actually 
up to you - the darker it gets the more bittersweet it will taste 
(you can unmold the cannelé and check its color periodically if 
you want to be sure; also you can loosely cover the top with 
aluminum foil if it looks in danger of burning). When it's done 
unmold it immediately and let it cool completely on a rack. When 
it's hot the crust will still be soft, but will harden upon cooling. 
The cannele' is best enjoyed at room temperature or slightly warm; 
the crust will soften over time but a few minutes in a hot oven 
should crisp it up again like new.

Source: adapted from Paula Wolfert's The Slow Mediterranean Kitchen
by travelerslunchbox.com

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