Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!


Friday, May 27, 2016

Matcha Canelés

How has your week been? May has become this crazy busy month for me at work. It used to be that summer was a bit quieter for us in publishing, but now that we work with a three season span, there's just no break. There's more books to read and promote than ever. What have been your favourite reads this year? I've started sharing some of the ones I really love on Instagram, so it's become more of a mix of baked goods, books, and food.
Like I said in my last post, I am on my matcha binge to use up all the deliciousness that we brought back from Taiwan. The next thing I really craved was canelés. I missed this delightful treat with its crispy outer shell and custard center. Really good canelés are difficult to find in Toronto, and the places that make them usually stick with the vanilla flavour. So a girl's got to make her own matcha canelés!
I used the original recipe I followed from the Redpath canelés project here and included 3 teaspoons of matcha powder. The only thing I wish I had was a better mold for the batter, these silicon ones make it really difficult for the canelés to pop out. Not quite non-stick and if you try to invert it out, the canelés get little benty sides.
This time, I rested the batter in a pitcher. I simply cover the top with plastic wrap and sat it in the fridge and gave it a few stirs from time to time.

It looks like some freshly squeezed green juice on my counter. But trust me, I am not one to make leafy green drinks.
The recipe yield enough for me to make about 20 canelés in the mold I have. I was able to fill it once fully and then half the next round.
They're a bit wonky shaped due to the silicone mold, but the taste makes up for it. You just pop these into your mouth and revel in the matcha flavour.
It's hard to resist them when you take them out of the oven. Sometimes you just want to ignore the cooling time and be a rebel with a burnt tongue.

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