Tuesday, 29 April 2014

Week beginning April 27th - Canele recipe

This week’s menu is seafood heavy as the waters begin to warm up in the northern hemisphere creating ideal temperatures for multiplying. Other than the previous statement that is really all I can say about this week’s menu. Most weeks our menus are based on a holiday or national day. However the month of May is pretty dry on such events unless you consider freedom day or workers day in Africa.

So instead we are going to share a Kaffeine recipe every week for the month of May. These recipes will be slightly technical to highlight the skill of some of our products and to hopefully encourage you to improve on your kitchen skills. So please twitter us your results to @kaffeinelondon and we will re-tweet your images to our 9000 plus followers.

This week we will start with possibly our hardest of recipes the infamous Canelé, these tricky to bake pastries originate from Bordeaux France and the true recipe is a closely guarded secret. However over several weeks of testing we think we've perfected our own version. Things to consider when baking these pastries are tin and cooper moulds, leaving the batter to mature overnight, a very hot oven and beeswax. Our recipe is as follows: 


500ml full fat milk
50g butter
1 vanilla pod
100g plain flour
250g golden caster sugar
2 tsp salt
6 yolks
5 tbsp. dark rum
12g beeswax 
28g butter


First place the milk, butter and vanilla pod sliced in half lengthways in a pot and bring to a simmer, once butter has melted remove from the heat and leave to cool until lukewarm. 
In a bowl mix together flour, sugar and salt until well combined. Then stir in the warm milk into the dry ingredients, afterwards pass batter through a sieve to break up any lumps. Then gently beat in the yolks and rum trying not to incorporate air into the batter. Once made cover and place in the fridge overnight.
To prepare the moulds place on a baking tray lined with foil and put in a hot oven to warm up. In a bain-marie add the beeswax, once fully melted remove the moulds from the oven and add butter to the wax, stir until melted. Wearing a pair of marigolds brush a thin layer of wax in warm to hot moulds. Turn the moulds right-side up on a cooling rack with parchment underneath, this will remove any excess wax. Place the moulds in the freezer for at least 1 hour before baking. 

When you’re ready to bake the canele turn the oven up to 260°C, line a baking tray with foil dull side up; and heat in the oven. Once the oven has come to temperature, stir the batter and carefully, pour into cold moulds filling 1cm from the top. Place canele on hot tray and put back in the oven, turn the temperature down to 220°C for 5 minutes. Afterwards rotate the tray and bake for a further 5 minutes, then rotate again and turn the oven down to 170°C and bake for 30 minutes rotating the tray every 10 minutes. Once cooked turn the canele out gently onto cooling rack, do this when the moulds are still hot. Leave the canele to cool for 30 minutes before serving. 

Please enjoy the menu this week, as well as making canele, and please send us via twitter @kaffeinelondon your own results if you make them.

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.60
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40
Porridge with choices of cinnamon, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Mixed berry 2.40
Savoury Scone: Red peppers and feta 2.40
Yarrow and blood orange friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00

French retro baguettes 5.00
Ham, red wine mayonnaise, raspberries, brie and rocket
Slow cooked tomatoes, cucumber, parmesan, red onion and spinach

Foccacias 5.30
Pancetta, roasted fennel, salsa verde and spinach
Tuna and onion melt with avocado and salsa

Salads: 5.50/6.90
Hot smoked salmon with raw asparagus and champagne rhubarb
Baked purple baby aubergine with crushed roasted peanuts and scruvygrass flowers with a sweet fish sauce dressing
Yellow bean succotash

Tart: 4.40 or 7.90 with salad
Fish cake with sea kale broccoli and Buckthorn curd

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