Tag: Canelé Canelés French Bordeaux pastry

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Canelés: A Taste of Bordeaux

Canelés are a delightful specialty from Bordeaux, France, with a history stretching back to the 15th century. Originally, nuns in convents crafted these delicate cakes using lard. The name itself, “Canelé,” means “fluted” in French, a nod to their distinctive shape. They’re renowned for their crispy outer shell that gives way to a crème brûlée-like custard interior.

I recently felt the urge to master authentic Canelés once again. My previous attempts with silicone molds weren’t ideal, so I invested in a set of Mauviel M’Passion French copper Canelé molds—and it was absolutely worth it! After extensive research, I settled on two recipes to try. The key to superb results is planning: you really need to prepare the batter 48 hours in advance. While some recipes suggest 24 hours is sufficient, I’ve found that a full 48-hour rest truly produces the best outcome.

My Go-To Recipe:

Here’s the recipe that yields exceptional Canelés:

• 1 vanilla bean (split and seeds scraped)
• 500 ml organic whole milk
• 200 gr cane sugar
• 100 gr all-purpose flour
• 50 gr French butter (83%)
• 2 large eggs
• 2 large egg yolks
• A generous pinch of Fleur de Sel
• 60 ml dark rum

For Coating the Canelé Molds:

• 40 gr beeswax (food grade)
• 60 gr French butter

Mode D’emploi (Instructions):

1. Prepare the Batter: Bring the milk and split vanilla bean to a simmer. In a separate bowl, combine the sugar, eggs, and yolks, mixing until you have a smooth paste. Add the flour and salt, mixing again until smooth. Slowly temper in the hot milk mixture. Strain the batter through a fine sieve, then cover and refrigerate for 48 hours.
2. Prepare the Canelé Molds: Melt the butter and beeswax together. Pour some of the butter-wax mixture into one Canelé mold, swirl to coat, then pour the excess into another mold. Continue this process until all molds are coated. Place the coated molds upside down to drain off any excess butter/wax.
3. Bake the Canelés: Heat your oven to 450°F (232°C). Pour the chilled batter into the prepared molds, filling them to about 1/4 inch from the rim. Place all filled molds on a sheet pan to catch any drippings.
4. Bake at 450°F (232°C) for 15 minutes. Reduce the heat to 350°F (175°C) and continue baking for 50 to 60 minutes. It’s crucial not to open the oven door during this time.
5. Cooling: Immediately unmold the Canelés after baking and let them cool completely.

Yields: 12 Canelés

Bon Appétit!