FISH BATTER CONTAINER RECIPES

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CANELéS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Canelés recipe - Recipes and cooking tips - BBC Good Food image

A canelé is a cork-shaped pastry from Bordeaux, which has a caramelised crust and soft middle. These impressive desserts are well worth the effort

Provided by Dominique Ansel

Categories     Dessert

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield makes 16

Number Of Ingredients 8

470ml full-fat milk
50g good-quality French unsalted butter
½ vanilla pod , split lengthways and seeds scraped out
230g granulated sugar
1 medium egg and 2 medium egg yolks, beaten
50ml dark rum
120g plain flour
beeswax (available from amazon.co.uk), melted, to grease the moulds (if they are copper)

Steps:

  • Make the batter a day in advance. Put 160ml milk, the butter, the vanilla pod and seeds, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C or until lukewarm to the touch – too cool and the butter will congeal, too hot and the eggs will start to cook.
  • Whisk in the egg mixture until incorporated, then mix in the rum and the rest of the milk.
  • Mix the flour, remaining sugar and 1/2 tsp salt together in a bowl. Whisk in the liquid in thirds, scraping down the sides and bottom of the bowl between additions. Avoid over-whisking: too many air bubbles will result in dry canelés. The batter should have the same consistency as double cream.
  • Strain the batter through a sieve into an airtight container. Press clingfilm directly onto the surface of the batter to prevent a skin from forming. Close the lid tightly and chill in the fridge overnight to rest the batter.
  • Heat oven to 230C/210C fan/gas 8. Warm eight (or 16 if you have them) 5cm canelé moulds on the middle shelf in the oven for 5-10 mins. This helps to give the canelés a crunchy, caramelised exterior.
  • Brush the moulds with a thin layer of melted beeswax (too much will cause the mixture to spill out during baking). Wring the clingfilm of any mixture that sticks to it, then gently mix to recombine ingredients that may have settled overnight. Do not overmix, or you risk incorporating too much air. The more uniform the batter, the better the final product.
  • Fill each mould with batter. Be sure to leave 0.5cm at the top – when the canelé bakes, it will rise slightly and then sink, so it is important to account for this.
  • Put the moulds on a baking tray and bake on the middle shelf for 10-15 mins. Rotate the tray by 180 degrees, reduce oven temperature to 180C/160C fan/ gas 4 and bake for 30-35 mins. (Baking time can vary depending on your oven.) Keep an eye on the canelés’ colour during the final mins to avoid over- or under-baking. The bottom should be a deep maple syrup colour.
  • Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and gently tap the base until the canelé drops out. Cool completely before serving.

Nutrition Facts : Calories 147 calories, FatContent 5 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 3 grams fiber, SodiumContent 0.2 milligram of sodium

CAKE BATTER COOKIE BARS RECIPE - BETTYCROCKER.COM



Cake Batter Cookie Bars Recipe - BettyCrocker.com image

Soft, sweet and oh-so-easy to make with Betty Crocker™ cake and cookie mixes, these clever cookie bars deliver irresistible cake batter flavor.

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box Betty Crocker™ Super Moist™ white cake mix
1 cup butter, melted and slightly cooled
3 eggs
1 teaspoon vanilla
3 tablespoons Betty Crocker™ Decorating Decors rainbow mix
1 cup butter, softened
3 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla
Assorted candy sprinkles

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, beat sugar cookie mix, cake mix, melted butter, eggs and 1 teaspoon vanilla with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 3 tablespoons candy sprinkles. Spread in pan.
  • Bake 32 to 34 minutes or until golden brown. Cool completely, about 1 1/2 hours.
  • In large bowl, beat 1 cup softened butter, the powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla until combined. Add additional milk 1 teaspoon at a time until spreading consistency. Spread over cooled bars. Sprinkle with assorted candy sprinkles. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 370 , CarbohydrateContent 49 g, CholesterolContent 65 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 11 g, ServingSize 1 Bar, SodiumContent 320 mg, SugarContent 33 g, TransFatContent 1/2 g

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CAKE BATTER COOKIE BARS RECIPE - BETTYCROCKER.COM
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