Canelé Recipe: Canelés de Bordeaux

Canelé Recipe: Canelés de Bordeaux

Have you tried a French canelé, the iconic caramelised pastry of Bordeaux? Once tried, you'll be hooked, they are so delicious! The crackling dark crust giving way to a soft, custardy interior perfumed with vanilla and rum is truly a French experience not to be missed. Originating in Bordeaux, canelés are referred to as Canelés de Bordeaux. Find your canelé recipe: canelés de Bordeaux below.

The canelé was born in the city of Bordeaux in the 18th century, developed by the nuns of the Convent of the Annonciades. The nuns used surplus egg yolks from the city's wine industry, combined with Caribbean rum and vanilla arriving through the port. The recipe has barely changed since. For the full story and history, read our post on What is a Canelé? The Story of Bordeaux Famous Cake.

Baking Canelés at Home

Baking canelés at home is possible with the right equipment and patience. Patience is the secret ingredient. Different to many other pastries, the darkness of the canelé crust is not a mistake - it is desired. The deeply caramelised, almost black crust is where the bittersweet flavour and the shattering crunch of a true canelé come from. Trust the recipe and leave them in the oven for the recommended time or until your canelés have a dark crust. A good dark rum will give you the best flavour. A Caribbean rum gives the most aromatic result. Don't worry about the strength of the alcohol as it largely cooks off during baking, leaving only the warm, deep flavour behind.

When is the best time to eat your baked Canelés?

Canelés are at their absolute best on the day they are baked, ideally within 4 to 6 hours of coming out of the oven while the crust is at its most crackling. As time passes the crust softens. If eating the next day, reheat in a very hot oven (250°C) for 5 minutes, allow to cool again, and eat immediately.

Canelé Recipe - Ingredients

• 500 millilitres whole milk
• 50 grams unsalted butter
• 1 vanilla pod, split and seeds scraped
• 100 grams plain flour
• 250 grams icing sugar
• 2 whole eggs
• 2 egg yolks
• 50 millilitres dark rum
• 30 grams melted butter or food-grade beeswax, for the moulds

Method 

1. Infuse the milk: Pour 500 millilitres whole milk into a saucepan. Add 50 grams unsalted butter and the scraped seeds and pod of 1 vanilla pod. Bring slowly to a gentle simmer over low heat, stirring occasionally. Once simmering, remove from the heat, cover, and leave to infuse and cool for 20 minutes. Remove the vanilla pod.

2. Make the batter: In a large bowl, gently whisk together 100 grams plain flour, 250 grams icing sugar, 2 whole eggs, and 2 egg yolks. Do not beat vigorously — you want to combine, not aerate. Gradually pour the warm (not hot) vanilla milk into the bowl, stirring gently as you go, until you have a smooth, very liquid batter similar to crêpe batter. Stir in 50 millilitres dark rum. Strain through a fine sieve into a jug or bowl.

3. Rest the batter (24 to 48 hours): Cover the batter tightly and refrigerate for a minimum of 24 hours, ideally 48 hours. This long rest is essential — it deepens the flavour and gives the finished canelé its characteristic texture. Do not skip this step.

4. Prepare the moulds: When ready to bake, preheat your oven to 250°C (230°C fan / Gas 9) for at least 30 minutes — the oven must be thoroughly and fiercely hot. Brush the inside of each canelé mould generously with the melted butter or beeswax, making sure every ridge is well coated. Place the prepared moulds on a baking tray and put them in the hot oven for 5 minutes to heat through.

5. Fill the moulds: Remove the batter from the refrigerator and whisk briefly to recombine. Remove the hot moulds from the oven and, working quickly, pour the cold batter into each mould, filling to within 2–3mm of the top. Return immediately to the oven.

6. Bake: Bake at 250°C for 15 minutes, then reduce the oven temperature to 180°C (160°C fan / Gas 4) without opening the door, and continue baking for a further 50–60 minutes. The canelés are ready when the crust is a deep, rich mahogany — almost black at the edges. Do not be alarmed by the darkness; this is exactly right and is where all the flavour lives. A pale golden canelé is an undercooked one.

7. Turn out and cool: Remove from the oven and immediately turn each canelé out of its mould onto a wire rack. Do not leave them to cool in the moulds or the crust will soften and steam. Leave to cool at room temperature for at least 45 minutes before eating — the crust continues to harden and crisp as it cools, and the canelé reaches its perfect state at room temperature.

Essential Equipment for Baking Canelés and Best Tips

Baking your canelés will be easy with these essential products above. Easily available on Amazon they will cost you no more to purchase through my storefront, and I will earn a small commission. 

The moulds: Individual copper tin-lined moulds are the traditional choice and give the finest, crispest crust. Good non-stick metal moulds are the next best option. Silicone moulds work but produce a less deeply caramelised crust. Whatever moulds you use, seasoning them well with butter or beeswax is essential.

The batter rest: The 24 to 48-hour rest in the refrigerator is the most important step and the one most often skipped. Do not rush it. The long rest deepens the flavour and gives the finished canelé its characteristic texture.

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