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
Units
Scale
- 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
