Malawian-inspired Canelé

Ingredients

In this Malawian-inspired version of Canelé, we incorporate traditional Malawian spices to infuse the pastry with a distinct flavor profile. The original sweet version is transformed into a savory delight, offering a unique twist on the classic French treat. We alse have the original recipe for Canelé, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) all-purpose flour 1/2 cup (100g) all-purpose flour
• 1/2 cup (100g) cornmeal 1/2 cup (100g) cornmeal
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground paprika 1/4 teaspoon ground paprika
• 1/4 teaspoon salt 1/4 teaspoon salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 3g
• Carbohydrates (total, sugars): 17g, 3g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and generously grease a canelé mold with butter.
2. 2.
   In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat and let it cool slightly.
3. 3.
   In a large mixing bowl, whisk together the flour, cornmeal, melted butter, vegetable oil, eggs, ground coriander, ground cumin, ground turmeric, ground paprika, salt, and black pepper until well combined.
4. 4.
   Gradually pour the warm milk into the mixture, whisking continuously until smooth.
5. 5.
   Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 1 hour, or refrigerate overnight for enhanced flavor.
6. 6.
   Pour the batter into the prepared canelé mold, filling each cavity about 3/4 full.
7. 7.
   Bake in the preheated oven for 45-50 minutes, or until the canelés are golden brown and crispy on the outside.
8. 8.
   Remove from the oven and let them cool in the mold for a few minutes before transferring to a wire rack to cool completely.
9. 9.
   Serve the Malawian-inspired canelés warm or at room temperature.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the canelés.
• Ground coriander — For the best flavor, use freshly ground coriander seeds.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Ground turmeric — Turmeric can stain surfaces easily, so handle it with care and avoid contact with clothing or countertops.
• Ground paprika — Opt for a mild or sweet paprika to balance the flavors in the canelés.

Tips & Tricks

• To achieve a crispy crust, make sure to preheat the canelé mold before pouring in the batter.
• Letting the batter rest allows the flavors to meld together and results in a more flavorful canelé.
• For a spicier kick, add a pinch of cayenne pepper to the batter.
• Serve the canelés with a side of spicy tomato chutney for an extra burst of flavor.
• If you don't have a canelé mold, you can use a muffin tin as a substitute.

Serving advice

Serve the Malawian-inspired canelés as a delightful appetizer or snack. They are best enjoyed warm or at room temperature.

Presentation advice

Arrange the canelés on a platter and garnish with a sprinkle of freshly chopped cilantro or parsley for a pop of color. Serve them alongside a small bowl of spicy tomato chutney for dipping.