Classic French Canelés Recipe: Bordeaux's Sweet Delicacy

Ingredients

500 ml Milk
1 Vanilla Pod
50 g Butter
100 g Plain Flour
250 g Caster Sugar
2 Large Eggs
2 Egg Yolks
50 ml Dark Rum
2 tbsp Beeswax, finely chopped

Steps and instructions

Heat the milk with the vanilla pod split in two and the butter until it boils.
While the milk is heating, mix the flour and sugar in a separate bowl.
In another bowl, beat the eggs and the egg yolks together.
Once the milk has boiled, add half of it to the flour and sugar mixture, stirring until it has a smooth consistency.
Then add the beaten eggs to this mixture.
Finally, pour in the rest of the milk and add the rum.
Stir well and let the mixture rest for at least 24 hours in the fridge.
Preheat the oven to 270°C (520°F).
Heat the canelé moulds in the oven for around 10 minutes, then take them out and brush them with the melted beeswax.
Fill the moulds with the batter until they are ¾ full.
Put them in the oven and immediately lower the temperature to 180°C (360°F). Bake for about 1 hour.
Once the canelés are dark brown and firm, take them out of the oven and remove them from the moulds while they are still hot.
Let them cool down on a wire rack before eating.

Tools for making

Mixing Bowl - A large bowl to mix the flour, sugar, and other ingredients.
Whisk - Used to beat the eggs and egg yolks together.
Saucepan - Used to heat the milk, vanilla pod, and butter.
Canelé Moulds - Special molds used to shape the canelés.
Pastry Brush - Used to brush the melted beeswax onto the canelé moulds.
Wire Rack - A rack used to cool down the canelés after baking.
Oven Thermometer - To ensure accurate temperature control in the oven.

Recipe variations

Using different flavors: Instead of vanilla, try using almond extract, orange zest, or cinnamon for a different flavor profile.
Adding spices: Incorporate spices like nutmeg, cardamom, or ginger to enhance the taste of the canelés.
Exploring different flours: Experiment with alternative flours such as buckwheat flour, rice flour, or gluten-free flour for a different texture or dietary preference.
Infusing the milk: Instead of using plain milk, infuse it with other ingredients like coffee beans, lavender, or tea leaves to add unique flavors.
Alternative sweeteners: Replace caster sugar with honey, maple syrup, or coconut sugar for a different level of sweetness.
Adding mix-ins: Fold in chocolate chips, dried fruits, or nuts into the batter before baking for added texture and flavor.
Making it vegan: Substitute dairy milk with almond milk, soy milk, or any other plant-based milk. Replace butter with vegan margarine or coconut oil, and use an egg substitute like applesauce or flaxseed meal.
Creating a savory version: Skip the sugar and vanilla, and instead add cheese, herbs, or spices to make a savory canelé.
Experimenting with toppings: Serve the canelés with various toppings such as whipped cream, fruit compote, caramel sauce, or powdered sugar.
Adjusting the size: Instead of traditional canelé molds, use smaller or larger molds to create bite-sized or jumbo canelés.

Recipe overview

The recipe we're going to explore today is for delightful French pastries known as Canelets. Originating from Bordeaux, these charming, small pastries have a soft and tender custard center with a dark, thick caramelized crust. They're flavored with rum and vanilla, which gives them a unique and aromatic taste that's hard to resist. This recipe involves preparing a batter with milk, vanilla, butter, flour, sugar, eggs, and rum. The batter is then poured into specially designed canelé molds that have been brushed with melted beeswax. The canelets are baked until they have a dark, caramelized exterior yet maintain a soft custardy interior. This recipe might require some patience as the batter needs to rest for at least 24 hours in the fridge before baking, but the end result is well worth the wait. You'll be rewarded with beautifully baked canelets that are perfect as a sweet treat for breakfast or dessert.

Common questions

How long should I let the batter rest in the fridge? - You should let the batter rest for at least 24 hours in the fridge.
What temperature should I preheat the oven to? - Preheat the oven to 270°C (520°F).
How long should I bake the canelés in the oven? - Bake the canelés for about 1 hour.
At what temperature should I bake the canelés? - Lower the temperature to 180°C (360°F) once the canelés are in the oven.
Should I remove the canelés from the moulds while they are hot or cold? - Remove them from the moulds while they are still hot.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the flour, sugar, and other ingredients.
Whisk - Used for beating the eggs and creating a smooth batter.
Canelé Moulds - Specialized molds specifically designed for baking canelés.
Pastry Brush - Used to brush the melted beeswax onto the canelé molds.
Wire Rack - A rack for cooling the canelés after baking.
Oven - Required for baking the canelés at the specified temperature.

Origin stories

Canelés, the deliciously caramelized custardy cakelets, hail from the Bordeaux region of France. The recipe is believed to have originated in the 18th century, with nuns at the Couvent des Annonciades. The nuns would collect flour from the local boulangeries, a byproduct of the process of making bread that was often thrown away. They combined this "recovered" flour with local ingredients - eggs from the farmsteads, sugar from the colonies, and a dash of the rum that flowed into the port of Bordeaux - to create these delightful treats. The distinctive fluted mould, a design that is emblematic of the canelé, is said to have been inspired by the granite columns of the local cathedral. A bite of a canelé is not just a moment of indulgence, it is a voyage through time, to an era where resourcefulness was the mother of delicious invention.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.