In France, there is a large variety of pastries that are perfect for a sweet snack. Each region has its specialties: For example, Brittany has several typical cakes like the far breton, the kouign-amann, the quart quart or the famous crêpes. The kouglof is a dessert from Grand Est (Alsace) whereas the clafoutis, a Basque cake, or the canelés are typical from Nouvelle Aquitaine (Bordeaux region). We also have the tropézienne pie or nougat as specialties from Provence Alps Côte d’Azur Region. Here are two recipes: canelés and crêpes.
Canelés look somewhat like a cork from a wine bottle Not surprising for a dessert from a famous wine country. A canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust.
For 8 people (60 mini canelés), you need:
- ½ L of milk
- 2 eggs + 2 yolk
- 100 grams of flour
- 250 grams of sugar
- 50 grams of butter
- a pinch of salt
- a tablespoon of rum
- a tablespoon of vanilla extract
- a canelé silicon mold
– Bring to boil milk with vanilla extract and butter. During this time, mix separately the flour, the sugar and the eggs.
– Incorporate the milk and whisk. The dough should be smooth, without lumps.
– Put the dough to rest 1 hour. Then, add the rum and blend again. Preheat oven at 270°C for about 10 minutes. Fill the molds ⅔ (the dough is going to rise).
– Bake for 5 minutes precisely at 300°C. Then lower the temperature to 180°C for about an hour. Keep an eye on your oven : the outside of the canelés should be dark brown as the inside should stay soft.
Discover where canelés are from: https://www.discoverfrance.com/european-tours-destinations/bordeaux-bike-tours
Crepes are so good they even have a national day in France. These thin pancakes can be garnished however you like, but with salty caramel dribbled on it makes it authentically Breton!
- 300 grams of flour
- 3 eggs
- 3 tablespoon of sugar
- 2 tablespoon of oil
- 50 grams of butter
- 60 cl of milk
- 5cl of rum
– Put the flour in a bowl and mix well. Add the eggs, sugar, oil and butter.
– Mix slowly with a whisk and slowly add milk. The dough should be liquid but slightly thick.
– Add rum.(optional)
– Heat a pan with a little bit of oil. Put in a ladle of dough and spread it evenly all over the pan. Wait until it cooked on one side and return it. Cook all the crêpes like this.
Discover where crêpes are from: https://www.discoverfrance.com/european-tours-destinations/brittany-bike