Canelés de Bordeaux
These classic French pastries feature a rich, custardy interior and a dark, caramelized crust. Flavored with rum and vanilla, canelés are a delightful treat for any occasion.
An original recipe by Forkin
- Total time
- 13 hr 25 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 341 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 mlwhole milk
- 125 gall-purpose flour
- 250 ggranulated sugar
- 4 pcsegg yolk
- 1 pcswhole egg
- 50 mldark rum
- 1 tspvanilla extract
batter
- 50 gunsalted butter
molds
- 30 gunsalted butter, melted
- 30 gbeeswax
Equipment
canelé molds · pastry brush · saucepan · plastic wrap · large bowl · wire rack · baking sheet · oven · whisk
The method
Step by step
- 1
Heat the whole milk and the batter unsalted butter in a saucepan over medium heat until the butter is melted and the milk is simmering, but not boiling.
About 5 min
Cook’s note: Do not let the milk boil, as this can affect the texture of the canelés.
- 2
In a large bowl, whisk together the all-purpose flour and granulated sugar.
About 1 min
- 3
Add the egg yolks and whole egg to the flour mixture and whisk until smooth.
About 2 min
Cook’s note: Ensure there are no lumps for a smooth batter.
- 4
Gradually pour the hot milk mixture into the egg mixture, whisking constantly until well combined.
About 2 min
Cook’s note: Pour slowly to temper the eggs and prevent them from scrambling.
- 5
Stir in the dark rum and vanilla extract.
About 1 min
- 6
Cover the bowl with plastic wrap and refrigerate the batter for at least 12 hours, or preferably 24-48 hours. This resting period is crucial for flavor and texture.
Cook’s note: The longer the batter rests, the better the canelés will taste and develop their characteristic crust.
- 7
Before baking, prepare the canelé molds. Melt the molds unsalted butter and beeswax together in a small saucepan over low heat.
About 3 min
Cook’s note: If using silicone molds, you can skip the beeswax and just brush with melted butter.
- 8
Brush the inside of each canelé mold thoroughly with the butter and beeswax mixture. Place the molds in the freezer for 10 minutes to set the coating.
About 10 min
Cook’s note: A good coating prevents sticking and helps create the signature crispy crust.
- 9
Preheat your oven to 200°C (400°F).
About 15 min
- 10
Remove the batter from the refrigerator and whisk gently to combine, being careful not to incorporate too much air.
About 1 min
- 11
Fill each prepared canelé mold about two-thirds full with the batter.
About 2 min
Cook’s note: Do not overfill, as the batter will rise during baking.
- 12
Place the molds on a baking sheet and bake for 15 minutes at 200°C (400°F).
About 15 min
Cook’s note: This initial high heat helps create the crust.
- 13
Reduce the oven temperature to 180°C (350°F) and continue baking for another 45-55 minutes, or until the canelés are deeply caramelized and dark brown.
About 55 min
Cook’s note: Don't be afraid of a dark color; this is essential for the canelé's characteristic flavor and texture.
- 14
Remove the canelés from the oven and immediately unmold them onto a wire rack to cool completely.
Cook’s note: Unmolding while hot helps prevent them from sticking and maintains their crispness.
Per serving
Nutrition
- Calories
- 340.9kcal
- Protein
- 5.9g
- Carbs
- 46.3g
- Fat
- 13.4g
- Fibre
- 0.4g
- Sugar
- 34.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store canelés at room temperature in an airtight container.
Canelés are best enjoyed fresh, but can be briefly reheated in a hot oven for a few minutes to re-crisp.
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