Canelé di Ricotta Recipe Guide

Canelé di Ricotta, or Ricotta Cannelés, are delightful French pastries with Italian flair, showcasing a tender and moist interior with a beautifully caramelized crust. While they originate from Bordeaux, the addition of ricotta gives them a unique Italian twist that makes them irresistible. These sweet treats are perfect for special occasions or as a delightful dessert any day of the week. From my own personal experience, I can say that the combination of creamy ricotta and the subtle sweetness makes these pastries incredibly satisfying. Let me show you how I make these delicious canelé di ricotta step by step.

Notes on What to Expect

When baked correctly, your canelé di ricotta will have a crunchy, caramelized exterior and a soft, creamy interior that melts in your mouth. Don’t be discouraged if they don’t turn out perfect the first time; baking can be an experiment, and practice makes perfect.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Time to Stand: 1 hour (cooling time)
• Total Time: 2 hours 5 minutes
• Ease of Cooking: Moderate
• Servings: 12 canelés
• Calories (per serving): Approximately 150 calories
• Cost of Ingredients: Estimated $10-$15
• Cuisine: Italian/French
• Course: Dessert

Equipment Needed

• Canelé molds (silicone or copper)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spoon or spatula
• Cooling rack
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Ingredients

• For the Batter:
  • 1 cup (250g) ricotta cheese, well-drained
  • 1 cup (240ml) whole milk
  • ½ cup (100g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons unsalted butter, melted
• For Greasing Molds:
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon granulated sugar (for dusting)
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Instructions

Step 1: Prepare the Molds

1. Grease the Molds: Preheat your oven to 375°F (190°C). Generously grease the canelé molds with softened butter and dust them with sugar to help achieve a nice crust. Set aside.

Step 2: Make the Batter

1. Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, milk, granulated sugar, eggs, vanilla extract, and salt. Whisk until smooth and creamy.
2. Add Dry Ingredients: Sift the flour over the wet mixture to avoid lumps. Gently fold the flour into the mixture until just combined. Be careful not to overmix; some lumps are okay.
3. Incorporate Butter: Add the melted butter and gently mix until incorporated.

Step 3: Fill the Molds

1. Pour the Batter: Using a ladle or a measuring cup, pour the batter into the prepared canelé molds, filling them about ¾ full to allow for rising.

Step 4: Bake

1. Bake the Canelés: Place the molds in the preheated oven and bake for about 50 minutes or until the canelés are puffed and dark brown on the outside. The color is key; they should be almost burnt on the outside to achieve that signature caramelized crust.

Step 5: Cool and Serve

1. Cool the Canelés: Once baked, remove the canelés from the oven and allow them to cool in the molds for about 10 minutes. Then, carefully unmold them onto a cooling rack. Let them cool completely.
2. Enjoy: Serve at room temperature or slightly warmed. These canelés are perfect with coffee or as a delightful treat at any time!

Variations

• Flavor Additions: Experiment with different flavors by adding citrus zest (like lemon or orange), almond extract, or even a touch of espresso for a coffee flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend, ensuring the mix has a similar texture.

Tips and Substitutions

• Ricotta: Make sure to use well-drained ricotta for the best texture. You can also use mascarpone for a richer flavor.
• Storage: Canelés are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Reheat briefly in the oven to restore their texture.
• Molds: If you don’t have canelé molds, mini muffin tins can work, but the texture may vary.
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Nutritional Information Per Serving

• Calories: 150
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 80mg
• Total Carbohydrates: 18g
• Dietary Fiber: 0g
• Sugars: 9g
• Protein: 4g

I hope this guide has made making Canelé di Ricotta seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest comment.