Canneles de Bordeaux

----- Original Message ----- 
From: "Lanna" 
To: phaedrus
Sent: Wednesday, November 19, 2003 3:02 PM
Subject: Authentic Cannele recipe

> I have  a tough one for you. I am looking for an authentic cannele'
> recipe. I frequented a little French Bistro in San Antonio called
> Metropolitain, that served these wonderful fluted French donuts. The
> purveyor only shared her recipe (which came from a French family I
> believe) with the Julia Childs cooking school. She did tell me the recipe
> called for the dough to rest three or four days. I have found a few but
> they are not the same. Any ideas? Also I'd love the history of these
> tasty treats. I believe they come from the wine country and have
> something to do with floating the egg whites in the wine casks.
> Thanks!!
> Lanna

Hello Lanna,

I didn't find anything about floating egg whites in wine casks, but cannele are a very old pastry from the Bordeaux region of France. In the Middle Ages, they were made and sold by nuns in the region.

Below are two authentic recipes. To make them, you need cannele molds, which you can get at these sites:

Cannele Molds 1

Cannele Molds 2

Cannele Molds 3

Cannele Molds 4


Canneles de Bordeaux

Yield 4 cups liquid (approx. 16 large or 32 small)

2 1/4 cups whole milk
1 whole vanilla bean
1 3/4 ounces sweet butter
8 ounces granulated sugar
2 large whole eggs
2 egg yolks
2 1/2 tablespoons rum
3 1/2 ounces cake flour -sifted
Beeswax and sweet butter for molds

Split vanilla bean, scrape the inside with a knife tip, and put both bean
and scrapings into saucepan along with the milk. Bring to a boil and then
cover and refrigerate for at least 8 hours.

Discard the pieces of vanilla bean pod .

Melt the butter and set aside Combine whole eggs and yolks in a mixing bowl.
While continually beating in electric mixer at medium speed, add sugar, rum,
melted butter, sifted flour, and finally the cold vanilla infused milk. Put
mixture through a mesh strainer, cover bowl and refrigerate for 24 hours
before proceeding. (the mixture can be held for up to four days ) Be sure to
whisk the mixture well before each use. The canneles should be eaten the
same day as baked.

To obtain the best exterior dark color and crisp texture it is important to
use copper molds and beeswax. To prepare the copper molds, melt equal
amounts of sweet butter and shaved beeswax and apply to the inside surface
of molds with a pastry brush using just enough to coat surface.

Pour the canneles filling into the molds to within a 1/4" of the top. Bake in
a 410 degree F. oven 1 hour for the 3.5 cm. diameter size molds, or 1 hour
10 minutes for the 5.5 cm. diameter size molds. During the last 10 minutes
of baking , cover tops of molds with parchment paper or foil to prevent
Remove the canneles from the molds while still hot.

"These rustic French pastries predate to medieval days when nuns made them
for their bake sales. Instead of brushing the little copper molds with
beeswax, clarified butter or cooking spray is now used. Beneath the crisp
caramelized sugar shell is a luscious, orange-flavored custard interior."

Makes 12 cannele

2 cups milk
2 tablespoons unsalted butter
1 vanilla bean, split
2 large eggs
2 large egg yolks
1/2 cup + 2 tablespoons all-purpose flour
1/4 cup granulated sugar
Pinch of kosher salt
Grated zest of 1 orange
1/2 teaspoon dark rum

Combine 1 cup of the milk and the butter in a small saucepan. Scrape the
seeds from the vanilla bean with a small knife; add the seeds and the bean
to the milk mixture. Bring the milk mixture to a simmer over medium heat.
Remove from the heat. Cool to room temperature. Meanwhile, whisk together
the remaining 1 cup milk, eggs, and egg yolks in a large bowl. Combine the
flour, granulated sugar, and salt in a small bowl, Whisk the flour mixture
into the egg mixture until smooth. Stir in the cooled milk mixture. Strain
the custard through a fine sieve into a medium bowl. Discard the vanilla
bean. Stir in the orange zest and rum. Cover and refrigerate overnight.

Preheat the oven to 375 degrees. Coat 12 (2 X 2-inch) copper cannele molds
with vegetable cooking spray or brush with clarified butter.

Stir the custard to redistribute the orange zest. Fill each prepared mold
with 1/3 cup custard. Arrange the molds on a baking tray. Bake on the center
oven rack for 40-45 minutes, or until the tops are dark golden brown.

Cool the cannele in the molds for 10 minutes. Unmold and cool completely on
wire racks. (The crusts will become very crisp as they cool.) Serve
From: "D'Lisa" 
Subject: Recipes notation/Canneles de Bordeaux
Date: Saturday, July 10, 2010 4:18 PM

This is just a notation for the Canneles de Bordeaux, second recipe.

"These rustic French pastries predate to medieval days when nuns made them
for their bake sales. Instead of brushing the little copper molds with
beeswax, clarified butter or cooking spray is now used. Beneath the crisp
caramelized sugar shell is a luscious, orange-flavored custard interior."

It is not quite the original recipe from the middle ages as vanilla and rum
were not used in Europe during the medieval times. The name canneles,
canelles, etc was used in the middle ages for cinnamon so it is possible
that cinnamon was used first and in time was replaced by vanilla. As for the
rum, the original "recipe" might have been wine, beer, mead, or cordials.

By the way, like your site.


Hi D'Lisa,

You are, of course, correct. Vanilla is a New World plant that was brought back to Europe by Cortes in the 1520s. Rum is made from molasses, which is made from sugarcane, and was first distilled in the Caribbean in the 17th century.


Kavring Rye Bread

----- Original Message ----- 
From: "Anna" 
To: Phaedrus
Sent: Wednesday, November 19, 2003 3:44 PM
Subject: Black rye bread, Kavring,sourdough rye bread

> Containing rye flour, sourdough, water and possibly salt. The Swedish
> name is kavring and the original recipe came from Germany
> some time during the 17th century, but with a different name. Grateful
> for an answer. Thank you!

Hello Anna,

I could only locate two kavring recipes, and both are in Swedish. They are the first two recipes below. Hope you can translate them...

Below them are two European black rye bread recipes.


Lättbakad kavring

14 dl rågsikt
8 dl lättfil
1 dl mörk brödsirap
3 tsk salt
4 tsk bikarbonat
2 msk malda brödkryddor
1 msk smör

blanda ihop alla ingredienser till en gröt, sleva upp i 2 st smorda 11/2
liters formar och sätt in dem på nedersat falsen i KALL ugn, sätt ugnen på
175 grader, cirka en timme så är dom klara _och_ goda!
Kavring 6st

Dag 1 (skållning)
Koka upp 500g (5dl) vatten. Häll det över 350g (6,4dl) fint rågmjöl, 20g
salt och 10g kummin i en rostfri bunke eller gryta. Blanda ihop, plasta över
och låt stå i rumstemperatur till dagen därpå.

Dag 2 (raskdeg)
Blanda skållningen med 550g (5,5dl) fingervarmt vatten, 600g (11dl) fint
rågmjöl och 50g jäst för söta degar. Låt raskdegen jäsa i 60 minuter.

Blanda 400g (4dl) mörk sirap, 600g (11dl) fint rågmjöl och ca 400g (6,5dl)
vetemjöl special i raskdegen. Knåda i maskin på mellanfart ca 3-4 minuter.
Dela degen i sex bitar, rundriv dem och lägg dem under plast att jäsa ca 30
minuter. Slå upp dem till limpa och lägg dem i smorda avlånga formar. Låt
dem jäsa ca 60 minuter. Grädda av i 220 grader ca 35-40 minuter.
European Black Bread - ABM
This is a black bread recipe for bread machines.

7/8 cup water
3/4 teaspoon cider vinegar
1 1/2 cups bread flour
1/2 cup rye flour
1/4 cup oat bran
1 tablespoon butter or margarine
1 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon dried minced onion
2 tablespoons cocoa
1 teaspoon active dry yeast

Place the ingredients in the pan of the bread machine in the order
suggested by the manufacturer. Select Normal setting, an then press
Makes 1 - 1 pound loaf
Black Rye Bread

2 packs dry or two tbls fresh yeast
3 cups warm (115-degree) water
2 tsp salt
1/2 cup shortening
1/4 cup molasses
4 cups white flour
3-1/2 cups Dark Rye flour
2 Tbls cocoa powder

Dissolve yeast in one cup warm (115-degree) water. Mix white flour 
and rye flour until rye is all through the white flour. Place remaining 
water, molasses, shortening, salt and cocoa powder in bowl, mix well.

Add yeast, mix and add four cups of mixed flours. Mix until sponge
forms. Add remaining flour and mix until all flour is incorporated. 
Turn out on well- floured surface and hand-knead until dough is smooth 
and doesn't stick to hands. Place in greased bowl and cover with towel 
until double in bulk. Punch dough down and knead until smooth. Divide 
into loaves and place in greased pans, cover and let rise while oven 
heats to 350 degrees. Bake in center of oven until done, about 35 minutes. 
Remove from pans and rub tops of loaves with butter. Makes two large loaves.

Blum's Crunch Cakes

----- Original Message ----- 
From: Adrianne
To: phaedrus
Sent: Wednesday, November 19, 2003 2:06 PM
Subject: Blums Coffee or Lemon crunch cake

> Do you have the recipe for this one?  Thanks.  Adrianne 

Hello Adrianne,

The coffee crunch recipe is below, and this link is to a lemon crunch recipe:

Lemon Crunch Cake


Blum's Coffee Crunch Cake

List of Ingredients
1 1/2 cups sugar
1/4 cup strong coffee
1/4 cup light corn syrup
1 tablespoon baking soda
1 cup whipping cream, whipped
1 angel food cake

Combine sugar, coffee and corn syrup in saucepan at least 5 inches deep.
Bring mixture to boil and cook until it reaches 300F to 310F on candy thermometer
or reaches hard-crack stage (when small amount dropped in cold water breaks
with brittle snap). Press baking soda through sieve to remove lumps. Remove
syrup from heat. Immediately add baking soda and stir vigorously just until
mixture thickens and pulls away from sides of pan. (Mixture foams rapidly
when soda is added. Do not destroy foam by beating excessively.) Immediately
pour foamy mass into ungreased 9-inch square metal pan (do not spread or
stir). Let stand without moving, until cool. When ready to garnish cake,
knock topping mixture out of pan and crush between sheets of wax paper with
rolling pin to form coarse crumbs. Frost cake with whipped cream. Cover
frosted cake generously and thoroughly with crushed topping. Refrigerate
until ready to serve. Makes 1 (9-inch) cake.

Chocolate Eggnog

----- Original Message ----- 
From: "cindy" 
To: phaedrus
Sent: Wednesday, November 19, 2003 3:00 PM

> Please keep my name and email address confidential. Thank you.
> We lived in Tennessee maybe 10 years ago for a year. We purchased eggnog
> in a grocery store around christmas. It tasted like it had chocolate in it.
> It was delicious. We have looked in stores here in florida and have yet to
> find it. Please help. It would be a nice suprise to our family this season.
> Thank you,
> Cindy 

Hello Cindy,

I cannot locate a commercial chocolate eggnog on the Internet. What was the brand name? Was it white or chocolate-colored? Pre-mixed, or a mix?

There is a recipe for white chocolate eggnog here:

White Chocolate Eggnog

And two chocolate eggnog recipes below.


Chocolate Eggnog

1 c. (250 mL) homogenized milk
1-1/2 c. (375 mL) chocolate milk
5 eggs
1/4 c. (60 mL) packed golden sugar
1/2 c. (125 mL) whipping cream
1/2 c. (125 mL) coffee liqueur*
1 c. (250 mL) dark rum**
1/2 tsp. (3 mL) cinnamon
1/2 tsp. (3 mL) ground cardamom
Grated chocolate (optional)
Grated nutmeg (optional)
*Substitute 1/2 c. strong coffee for coffee liqueur.
**This amount makes the eggnog quite rummy! If you prefer a milder flavour,
reduce the rum to 3/4 c. (175 mL).

1. Combine milk and chocolate milk in a medium saucepan over low to medium
heat; scald but do not allow to boil.
2. Meanwhile, combine eggs and sugar in a small bowl; using an electric
mixer, beat until thick and pale in colour.
3. Gradually pour about 1/3 of the hot milk into the bowl as you beat; turn
off beater. Using a wooden spoon, gradually stir the egg mixture back into
the warm milk in the saucepan. Replace pan on stove.
4. Combine whipping cream and coffee liqueur; stir into pan. Stir and cook
eggnog over low heat until mixture thickens and is smooth. DO NOT ALLOW TO
BOIL. Remove from heat.
5. Combine rum and spices; stir into hot eggnog. Cover tightly and
refrigerate until cold.
6. Serve with grated chocolate and/or nutmeg on top. This drink is
especially nice when served over ice cubes.

Makes 4 to 6 servings.
Chocolate Eggnog
Makes about 8 (6-ounce) servings

4 eggs, separated
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
12 oz. (1 1/2 cups) milk
4 oz. (1/2 cup) light rum or brandy
1/8 teaspoon salt
12 oz (1 1/2 cups) whipping cream, whipped to soft-peak stage
1/4 to 1/3 cup grated semisweet chocolate
In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until
thick and smooth. Slowly stir in milk and rum, mixing well. Cover
refrigerate until just before serving, at least 2 hours so mixture becomes
very cold. Beat egg whites with salt until soft peaks form. Fold whipped
cream into chocolate mixture, then gently fold in egg whites. Serve
immediately, garnished with grated chocolate.

The Hipolite Company

----- Original Message ----- 
From: "Gina" 
Sent: Wednesday, November 19, 2003 8:51 PM
Subject: question


Could you tell me the approximate year Hip-o-Lite Marshmallow Creme came
out?   I found an old recipe page from Hip-o-Lite and was wondering how old
it was.

Thanks, Gina

Hello Gina,

I could not find a history of the Hipolite Company of St. Louis anywhere. However, I found two items that give a rough idea of the company's existence:

First, I found this statement on a site about notable homes in Poplar Bluff, Missouri:

115 S. Eighth St. Original one-story house built in c.1880. Purchased by W. A. Holcomb in 1900 from W. H. Hipolite who was leaving Poplar Bluff to join members of his family in the candy making business. They manufactured nationally know Hipolite marshmallows and related products.

Then, I found a copy of a booklet of recipes put out by the Hipolite Company here:

Go Antiques

According to the seller, the booklet has no date, but they date it to mid-20th century.

So, there you have evidence that Hipolite was in business from at least 1900 until approximately 1950.



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