Canelés de Bordeaux are a beloved French pastry known for their caramelized, crispy shell and soft, custard-like center. Infused with vanilla and a touch of dark rum, these elegant treats have a rich flavor and a unique texture that makes them truly irresistible.
Why You’ll Love This Recipe
- Authentic French Pastry – A traditional recipe straight from Bordeaux, offering a taste of France in every bite.
- Perfect Texture Contrast – The crisp, caramelized exterior gives way to a tender, custardy inside.
- Rich and Aromatic Flavor – The combination of vanilla and rum creates a deep, complex taste.
- Great for Special Occasions – These pastries make a sophisticated addition to any dessert table.
- Make-Ahead Friendly – The batter needs to rest for 24 hours, making it a great prep-ahead recipe.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1 cup sugar
- 2/3 cup all-purpose flour
- 2 large eggs + 2 egg yolks
- 2 tablespoons dark rum
- 1 pinch of salt
- Butter for greasing the molds
Directions
- Prepare the milk mixture: In a saucepan, heat the milk and butter with the split vanilla bean (or vanilla extract) until warm. Remove from heat and let the flavors infuse for 10 minutes.
- Whisk the eggs and sugar: In a bowl, whisk together the eggs, egg yolks, and sugar until slightly pale.
- Incorporate the dry ingredients: Sift the flour and salt into the egg mixture, stirring gently to combine.
- Add the warm milk: Slowly pour in the infused milk, whisking continuously to prevent lumps.
- Flavor and chill: Stir in the rum, cover the batter, and refrigerate for at least 24 hours to develop the flavors.
- Preheat the oven and prepare the molds: Preheat the oven to 450°F (230°C). Generously butter the canelé molds to ensure easy release.
- Bake the canelés: Fill each mold three-quarters full with the chilled batter. Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 50 minutes until deeply caramelized.
- Cool and serve: Let the canelés cool in the molds before carefully unmolding. Serve at room temperature for the best texture.
Servings and Timing
- Servings: 12 canelés
- Prep Time: 15 minutes
- Rest Time: 24 hours
- Cook Time: 1 hour
- Total Time: 25 hours 15 minutes
- Calories: Approximately 180 kcal per canelé
Variations
- Chocolate Canelés: Add 2 tablespoons of cocoa powder to the flour for a rich chocolate twist.
- Citrus-Infused: Replace rum with orange liqueur or add lemon zest for a bright, citrusy touch.
- Almond-Flavored: Substitute rum with almond extract for a nutty depth of flavor.
- Honey-Sweetened: Replace part of the sugar with honey for a slightly floral sweetness.
- Spiced Version: Add a pinch of cinnamon or nutmeg to enhance the warm flavors.
Storage/Reheating
- Room Temperature: Store canelés in an airtight container at room temperature for up to 2 days.
- Refrigeration: While not ideal, canelés can be stored in the fridge for up to 3 days, but they may lose their crispness.
- Reheating: To restore their crispy shell, reheat in a 350°F (175°C) oven for 5–10 minutes before serving.
- Freezing: Canelés can be frozen for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–12 minutes.
FAQs
Why do canelés need to rest for 24 hours?
The resting time allows the flavors to develop fully and ensures a proper texture with a crispy shell and soft center.
What type of molds should I use for canelés?
Traditional copper molds give the best caramelization, but silicone or nonstick metal molds also work well.
Can I make canelés without rum?
Yes! Simply omit the rum or replace it with vanilla extract, citrus zest, or almond extract.
How do I prevent my canelés from sticking to the mold?
Grease the molds generously with butter or use beeswax and butter, a traditional French method for the best release.
Why are my canelés too soft or pale?
This happens if the oven temperature is too low. Start at a high 450°F (230°C) heat, then lower it to 375°F (190°C) for proper caramelization.
Can I use non-dairy milk for this recipe?
Yes, almond, oat, or coconut milk can be substituted, but the texture may be slightly different.
Why did my canelés collapse after baking?
Canelés may collapse if they are underbaked. Make sure they bake long enough to set the interior while forming a crisp crust.
Can I use vanilla extract instead of a vanilla bean?
Yes, 1 teaspoon of vanilla extract works as a substitute for 1 vanilla bean.
What’s the best way to achieve a deep caramelized crust?
Using copper molds and baking at high heat initially creates the best caramelization. You can also brush the molds with beeswax and butter for an authentic touch.
Are canelés supposed to be crispy?
Yes! The outer crust should be deeply caramelized and crisp, while the inside remains soft and custardy.
Conclusion
Bordeaux canelés are a true French delicacy, combining a crispy, caramelized exterior with a rich, custard-like center. Infused with vanilla and a hint of rum, these elegant pastries are perfect for special occasions or as a refined treat with coffee or tea. With a little patience and the right technique, you can recreate this classic French pastry at home and enjoy the authentic flavors of Bordeaux!
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Bordeaux Canelé
- Total Time: 0 hours
- Yield: 12 canelés 1x
- Diet: Vegetarian
Description
Canelés de Bordeaux are iconic French pastries with a deeply caramelized, crispy shell and a soft, custardy interior, infused with vanilla and a hint of dark rum. These small, fluted cakes originate from Bordeaux and are known for their unique texture and rich flavor.
Ingredients
- 2 cups whole milk
- 2 tbsp unsalted butter
- 1 vanilla bean (or 1 tsp vanilla extract)
- 1 cup sugar
- 2/3 cup all-purpose flour
- 2 large eggs + 2 egg yolks
- 2 tbsp dark rum
- 1 pinch of salt
- Butter for greasing the molds
Instructions
-
Prepare the batter:
- Heat the milk and butter in a saucepan with the split vanilla bean (or extract) until warm.
- Remove from heat and let it infuse for 10 minutes.
-
Mix the ingredients:
- In a large bowl, whisk together eggs, egg yolks, and sugar until slightly pale.
- Sift the flour and salt into the mixture and stir gently.
- Slowly pour in the warm milk while whisking continuously to prevent lumps.
- Stir in the rum, cover the batter, and refrigerate for at least 24 hours for the best texture.
-
Bake the canelés:
- Preheat the oven to 450°F (230°C).
- Generously butter the canelé molds (traditional copper molds work best).
- Fill each mold 3/4 full with the chilled batter.
- Bake for 10 minutes, then reduce the heat to 375°F (190°C) and continue baking for 50 minutes until the canelés develop a deep golden-brown, caramelized crust.
-
Cool and serve:
- Let the canelés cool slightly before unmolding.
- Serve at room temperature for the perfect balance of crispness and custardy softness.
Notes
- Resting the batter for 24 hours is essential for the best texture.
- Traditional copper canelé molds yield the most authentic results, but silicone molds can also be used.
- For extra crispiness, some bakers coat the molds with beeswax and butter instead of just butter.
- Enjoy freshly baked canelés within a day or two for the best texture.
- Cook Time: 1h
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: French
