Canelés (Cannelés) de Bordeaux are delicious French pastries that have a crispy caramelized crust and a soft custard interior. Not everybody is familiar with them and definitely they are not as popular as macarons but still very impressive and once you’ve discovered them you keep wanting for more. Even though they are made using simple basic ingredients caneles are simply out of this world.
I’ve discovered caneles for quite some time now, and ever since I’ve been eager to give them a try. They are one of my daughter’s favorite whenever we go to french pastry stores. So for a while now I’ve been testing them and I got the best results with this recipe that I want to share with you.
First I’ve been trying them in silicone molds, even though they were delicious the outer crust was not evenly caramelized. So I bought these canele molds which are less expensive than the copper individual ones and the results are simply amazing. Let me know if you give these Canelés (Cannelés) de Bordeaux a try and enjoy!
Canelés (Cannelés) de Bordeaux
- 2 cups (500ml) milk
- 2 tbsp (30g) butter
- 1 cup (200g) caster sugar
- 1 cup (125g) bread flour
- 2 egg yolks +1 whole egg
- 1/2 tsp (3g) salt
- 1 tsp (5g) vanilla extract
- 1 tsp (5g) rum extract
- 1/4 cup (60ml) rum
- In a medium saucepan bring milk and butter to a boil.
- Meanwhile in a large bowl mix the 2 egg yolks and whole egg with sugar, salt and flour.
- Gradually incorporate hot milk and keep stirring until well combined and smooth.
- Add vanilla extract, rum extract and rum and mix to combine.
- Sieve to remove any lumps, cover and refrigerate for 12 to 48 hours.
- Preheat oven to 480F (250C).
- Brush with softened butter a 12 cup canele mold.
- Remove the batter from refrigerator, give it a stir and transfer to a jug for easier pouring.
- Pour the batter in each cup up to ¾ full. Don’t overfill the cups or you will risk the bottoms not to cook evenly.
- Bake for 10 minutes at 480F (250C).
- Reduce oven temperature to 350F (180C) and continue baking for 60-70 minutes more.
- Unmold the canelés immediately and transfer to a cooling rack. If you notice that the bottoms of the canele are still white, I suggest placing them back in the pan and in the oven again, cover with aluminum foil and cook with bottom heating function of the oven for about 5 minutes more.
- Let cool completely before serving.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Can these be made in a cupcake tin? X
I love your recipes and I am about to try this one tomorrow, the batter is ready. As I didn’t have Canelés molds I will use my metal mini muffin molds, any idea how much shorter the baking time should be. I was thinking of half?
Delicious! I have never had these before (even in France), but I was intrigued by the recipe. This will be a good one to keep for when I need something impressive (but easy!). I didn’t have any rum extract and next time I’ll be sure to use it to get more of that rum flavor.
Thank you for the fabulous recipe. I was planning to buy the individual copper caneles “tins”, when I saw your post. Please advise us as to the brand of pan you used. Thank you so much. Love, love, love your recipes! You’re an artist.
i tried the recipe. ? make them in a smaller metal molds, cut down a bit in the time. some become delicious but some are soft..
I guess I should keep them a bit longer in the oven?
Hi. I made these once and they came out perfect! Everyone loved them! I just wanted to know whats the best way to store them? I put them in an air tight container and they lost their crunchy outside. Should I just leave them out? Thank you!
When you tried in the silicone moulds, did you use the same recipe as the one here? Because I only have the silicone moulds! Thank you!
Thank you for this recipe! I like how it is detailed and also more practical for the home baker (no pricey copper molds and butter coating the pan instead of beeswax). Your blog has given us inspiration and everyone can always use some of that! The recipe worked out really well!
Refrigerate for 12~48hours is such a big range. What do you recommend? Thank you.
I usually make the batter a day in advance so I bake them after about 18-24 hours.. but the big range of time actually allows you to bake them even if the batter is made in advance with 2 days.. use whatever works best for you.. the results will be as good. Hope you will try them out.
Regarding making caneles, there are various molds, aluminum, non-stick, silicone, steal, etc. What works best? Which kind shoud be avoided?
I got the best results using non-stick steel molds. I have also baked canneles in silicone molds, but the crust is not that even.
I wonder if you could suggest what I am doing wrong: my caneles rose too much, although I followed the recipe and left some space for them to rise. I had to take them out and in again multiple times, and they lost their shape eventually. Any suggestions?
Ivana, what type of pan do you use. Are you using the silicone molds? It is essential to leave them enough space to rise in the oven. Make sure you don’t overmix the batter, as you don’t want whipped whites like to a souffle. Hope this helps.