A Delicious Paris Trip with friends and Canelé

 

I always wanted to go to Paris, and I am surprise after living here in Belgium for soooo long I have not been there.
Ok one of the reason I have not been there, Hans has been a lot of time to paris for playing music ( can you believe I didn't even know he played in Notre Dame with the orchestra and choir) only when I cam back here and I was talking about the place he said he had played there.

So I guess I was left out but then one morning Ananda phoned me up talking about this trip Nisha was planning to do and why not I also join them .
Ofcourse I was exccited, I said oh yes I am in.
So we booked our tickets, and mails were flying from one to the other with the plans, booking hotel, what to see , were to eat oh they were exciting days :-)

 

Hôtel de Ville in Paris

 

So some 10 days ago we three foodies were in paris, all excited, in a way it was not a sight seeing trip even though we did some touristical places but mainly we went to EAT :-)

I think the three days just flew, what would you expect 3 ladies in paris we all going gaga for the french Men, Nisha wanting to Kiss a french fellow under the Eiffel tower, Ananda it didn't matter who she kissed as long as he had blue eyes :-)

The first day we were there we just ate and ate, we went to Laudree to  eat the Macarons and then while walking with the bags in the same street we found Pierre Herme so ofcourse we wanted to eat macarons from there too .

Then the evening we went to have dinner in one of these cosy places and the food was just so good that I have decided if I am going back to paris I will go back there to eat again.
And way if I write what all we did in this trip it will be a long post .
So in short we just had a fabulous time, eating, drinking, shopping.......
I would really say a trip with  friends who are foodies and have the same passion for food is just FABULOUS, you will have so much fun.
We hava made plans while we were there that we should do once a year a trip like this .

 

Lamps in the Palace of Versailles

Oh and while we were planning the trip I told the girls the one thing I want to buy is Canelé Moulds but then when I saw the price of the copper ones I was like Noooooooooo I am not buying, but then Nisha convinced me saying you have been wanting it so much so just get them and you can pass it to Shyama , I am so glad she convinced me to buy them as the copper moulds are so good and the canelés i made are so Delicious.

Now you all must be thinking what canelé is it is A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust.

The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian pâtisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside.

When I was making the batter as the batter must rest in the fridge for 24 hours, I was like it is so liquid batter but then I told myself don't panic if the recipe says it is like that then it is.
So when you make them dodn't panic the batter is really thin.

500 ml of whole milk
250 gm powder sugar
125 gm flour
15  gm butter
2 whole eggs ( I used large)
4 tbsp of rum ( the recipe said a special local rum, but I didn't have so I used the rum i had)
1 egg yolks
1 tbsp vanilla extract

Method :
Boil the milk with the butter and vanilla extract.

In a large bowl sieve the sugar and the flour.
Then make a hole in the middle of the  flour and sugar mixture , add the eggs one by one and then the egg yolk.
Mix well with a whisk .
Add gradually to the hot milk mixture , mixing well .

At the end , add the rum
Cover the batter and keep this in the fridge for 24 hours.
Next day take the batter out from the fridge half hour before you start making them.
You must butter the mould very well and the flour them too.

Preheat oven  to 250 ° C for 15 minutes , then lower to the temperature to 230 ° C.


Pour the batter to the fluted moulds don't over fill them. Just fill them till 3/4 of the mould.
Bake them in the oven 230°c for 7 minutes and then reduce the oven temperature to 210 °c and bake for futher 22 minutes. Ofcourse the time of baking depends on the size of you tin.
When they are finished baking unmold them immediately and let them cool on a wire rack to cool so that  they do not soften with condensation.