One of our absolute iconic favourites on the breakfast buffet: Majeka Kitchen's canelés. Chef Lucas shares his recipe for this classic French pastry.
A play between the crispy, almost burnt like outside and the pillowy centre; canelés are a small cylindrical French pastry, which are flavoured with rum and vanilla. The custard inside is soft and tender, with a dark, thick caramelised crust. Pure heaven.
What you need 1-litre milk Pinch of salt 4 eggs 4 egg yolks 1 vanilla pod 10ml rum 200g flour 500g castor sugar 100g butter
Method 1.Boil the milk, vanilla and butter. 2.Mix in the flour and sugar 3. Add eggs 4. Let the mix cool, then add the rum 5. Refrigerate overnight 6. Bake @ 200 degree for 1 hour
Enjoy with a cup of tea or coffee – or even a glass of MCC to complement those lovely pastry flavours.
The magic of our breakfast buffet, make our canelés, and re-create a bit of magic for yourself at home.