France Canelé
Canelé, a small French pastry from the Bordeaux region, is celebrated for its contrast between a caramelized, crispy crust and a soft, custardy center. Originally crafted by nuns in the 18th century, these treats were made using leftover egg yolks after the whites were used for winemaking. The distinctive shape comes from fluted molds traditionally made of copper, which give canelés their signature golden-brown crust. Often served as a dessert or snack, these delicacies are lightly flavored with vanilla and rum, embodying the rich culinary heritage of France. Canelés are a true masterpiece of French baking, requiring patience and precision to achieve their iconic texture and taste.
Recipe Servings: 12
+ 24 hours resting
Ingredients
- 2 cups (500 ml) whole milk
- 2 Tbsp (30 g) unsalted butter, plus extra for greasing molds
- 1 vanilla bean or 2 tsp (10 ml) vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 Tbsp (30 ml) dark rum (optional)
- 1–2 Tbsp (15–30 g) food-grade beeswax, melted (optional, but traditional for an authentic finish)
Directions
- In a medium saucepan, combine the milk, butter, and the scraped seeds of a vanilla bean (or vanilla extract). Heat over medium heat until the milk is warm but not boiling. Remove the pan from the heat and let it cool slightly.
- In a mixing bowl, whisk together the flour and sugar. Add the eggs and egg yolks, stirring until smooth. Gradually pour in the warm milk, whisking continuously to avoid lumps. Stir in the rum (if using). The batter should be thin and smooth, like pancake batter.
- Cover the batter with plastic wrap and refrigerate it for at least 24 hours. Resting is crucial to develop flavor and achieve the perfect texture.
- If using traditional copper molds, brush them generously with melted butter or a mixture of melted butter and beeswax for an authentic crust. To make the beeswax mixture, place 1–2 tablespoons (15–30 g) of food-grade beeswax in a small saucepan along with an equal amount of unsalted butter. Heat on low, stirring until completely combined. Once the beeswax and butter are melted, brush the mixture into the canelé molds using a pastry brush. Alternatively, pour a small amount of the melted beeswax mixture into each mold, swirl it to coat all sides evenly, and pour out any excess. Let the molds cool slightly until the beeswax sets into a thin, smooth layer.
- If using silicone molds, butter them lightly. Preheat the oven to 450°F (230°C).
- Whisk the batter gently after resting. Fill each mold about ¾ full, leaving a little room for expansion.
- Place the molds on a baking sheet and bake at 450°F (230°C) for 15 minutes. Then reduce the temperature to 375°F (190°C) and bake for another 45 minutes. The canelés are done when they have a deep golden-brown crust and a soft, custardy interior.
- Allow the canelés to cool in their molds for a few minutes before unmolding. Serve them warm or at room temperature as a dessert or an elegant snack.
Notes
- Traditional copper molds provide the best caramelization, but silicone molds can work as a substitute.
- Beeswax creates the traditional shiny crust, but it can be replaced with butter for simplicity.
- Canelés are best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days.
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