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The Canelé Recipe («Canelé de Bordeaux»)

2015-01-10
  • This Recipe
  • Cuisine: French Cuisine
  • Course: Dessert, Cookies
  • Difficulty: Intermediate
  • Category: Course
  • Yield: 14 Canelés, 2 inches tall
  • Preparation Time: 20 Minutes
  • Cooking Time: 1 H
  • Readiness Time: 10 H
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday January 10, 2015
  • Comments : 12 Comments
  • Languages :  English  |   Français

   La version Française se trouve ICI
Canelé are delicious French small pastry with a soft and tender custard center and a dark, thick caramelized crust, that taste Rum and Vanilla. You can't escape them in you visit France! 








About this recipe

I didn't know those little wonderful canelés until I went to French Pastry school.

Although I grew up in France, I never saw those little canelés as they are mostly known in the south west of France (Bordeaux)

Bordeaux Canelés Recipe


 
Bordeaux Canelés Recipe
A dessert I learned and instantly loved while studying Pastry.

A recipe I learned from a top French Pastry Chef !

 

Saint-Emilion and my canelés molds

My first canelé that I ate was in Saint-Emilion, a charming town close to Bordeaux

Bordeaux Canelés Recipe

 
and it's in Saint-Emilion that I also bought my canelés molds in this pastry shop that also sells molds:

Pâtisserie Lemoine
9 Rue du Clocher
33330 Saint-Émilion

 

If you can, do visit Bordeaux and the vineyards

Bordeaux Canelés Recipe

 

Bordeaux Canelés Recipe

 

Bordeaux and my canelés cooking class

This is Bordeaux, the town where I first learned to bake Canelés

Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe
Beautiful town that is charming night and day...

 
Bordeaux Canelés Recipe


 



Bordeaux Canelés Recipe

 



Bordeaux Canelés Recipe

 

Origin of the recipe

According to the legend, canelés were started during the landing of the boats of flour on the quays of Bordeaux coming from the French indies, bringing ingredients such as Rum and Vanilla. and that by the 18th century the nuns of the convent of Annonciades, in Bordeaux, (now convent of the Mercy), created the recipe. During the recent remodeling of this convent, archaeological searches took place. Among the numerous objects found from the appropriate time period, nothing looked like a canelé mold.



Bordeaux Canelés Recipe


 
Bordeaux Canelés Recipe

Correct spelling : Canelé or Cannelé?

There's been some controversy about the correct spelling, however the Confrérie du Canelé de Bordeaux has stated that the word must be spelled «canelé» with only one 'n'. The spelling "cannelé" is still prevalent to this day.

 

Ingredients

Bordeaux Canelés Recipe

For 14 Canelés, 2" (or 5 cm) in diameter

 
1 Cup Whole Milk (250 grams)

2 Tablespoons Butter (25 grams)

2 Vanilla Beans

½ Cup Cream (100 grams)

⅔ Cup Flour (95 grams)

1 Cup Sugar (210 grams). white sugar

2 Tablespoons Eggs (60 grams)

1 teaspoon Egg Yolks (10 grams)

2 Tablespoons Spiced Rum (30 grams)

 

For 10 Canelés, 2" (or 5 cm) in diameter

 
¾ Cup Whole Milk (178.5 grams)

1 Tablespoon Butter (17.8 grams)

1.4 Vanilla Beans

⅓ Cup Cream (71.4 grams)

½ Cup Flour (67.8 grams)

⅔ Cup Sugar (150 grams). white sugar

2 Tablespoons Eggs (42.8 grams)

1 teaspoon Egg Yolks (7.1 grams)

1 Tablespoon Spiced Rum (21.4 grams)

 

For 6 Canelés, 2" (or 5 cm) in diameter

 
½ Cup Whole Milk (107.1 grams)

2 teaspoons Butter (10.7 grams)

0.8 Vanilla Bean

3 Tablespoons Cream (42.8 grams)

¼ Cup Flour (40.7 grams)

½ Cup Sugar (90 grams). white sugar

1 Tablespoon Eggs (25.7 grams)

1 teaspoon Egg Yolks (4.2 grams)

2 teaspoons Spiced Rum (12.8 grams)

 

You will need...

Steps

1. Use the point or edge of the knife to scrape the seeds loose from the pod

2. Combine the

Vanilla Beans

, the

Butter

(2 Tablespoons or 25 g) and the

Whole Milk

(1 Cup or 250 g) together in a saucepan

3.  Cook and use a thermometer to check the temperature, and remove from the stove when the temperature reaches 180 °F / 80 °C

4. Transfer to a new bowl and add the

Cream

(½ Cup or 100 g)

5. Let the batter cool down, for

20/30 minutes

Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe

6. Start by sifting the

Flour

(⅔ Cup or 95 g)

7. Then add to the bowl: the

Sugar

(1 Cup or 210 g), the

Eggs

(2 Tablespoons or 60 g), the

Egg Yolk

(1 teaspoon or 10 g) and the

Spiced Rum

(2 Tablespoons or 30 g)
Bordeaux Canelés Recipe Bordeaux Canelés Recipe

8. The

Spiced Rum

you choose does make a difference. Should you choose the wrong

Spiced Rum

, and your canelés won't taste as expected...

9. "Ravel Gastronomie" : To purchase online, see HERE
Bordeaux Canelés Recipe

How to beat the batter

10.  Do NOT use the whisk, as it would incorporate too much air into the batter !

11.  If you are using a stand mixer (kitchen aid type), do not use the "leaf" either, for the same reason

12.  If you are using a stand mixer, the right attachment to use is the hook. Otherwise, you can mix the ingredients by hand, using a spatula

13. Mix all those ingredients : Either with the kitchen aid with the hook, or by hand using a spatula
Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe

14. Pour the liquid

15. Your batter is ready

16. Cover with plastic wrap

17. Use a plastic or glass container
Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe

Step 2: Resting time

18.  Place the batter in the freezer for

12 hours

minimum


19.  Then, transfer the batter to the refrigerator for

24 hours

Bordeaux Canelés Recipe Bordeaux Canelés Recipe

Step 3: Cooking

20. The best molds are made of copper, which are more expensive than the molds made in silicon

21. Silicon molds won't make crusty Canelés but they remain a good alternative

22. I purchased my copper molds while visiting the beautiful little town of Saint-Emilion, not far from Bordeaux

23. If you are visiting France, make sure you purchased a few copper molds, as they are WAY cheaper than products bought online (Amazon)
Pâtisserie Lemoine
9 Rue du Clocher
33330 Saint-Émilion
Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe

Coating

24. If you are using copper molds, do not coat them with butter !

25. Silicon mold do NOT need oil or butter coating

26. To coat copper molds, use an oil spray

27. Flip the molds upside down on paper towel
Aligro
Rue François-Dussaud 15
1227 Genève
Suisse
Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe

To pour the batter, you may use a measuring cup with spout, or a cone tool like this one : "Piston Funnel"

To purchase online, see HERE
Bordeaux Canelés Recipe

28. Before pouring the batter into the molds, place the batter at room temperature for about

1 hour



29. Pour the batter into the caneles molds, they should be 3/4 full, not more

30. Molds should be 3/4 full, not more
Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe

Oven

31.  The best oven for this recipe is a convection oven (with a fan) that circulates the air

32.  Bake in preheated oven at 405 °F / 210 °C for

15 minutes



33.  Lower the temperature to 360 °F / 180 °C for

45 minutes to one hour



34. As you can see, this baking technique works ! The canelés have not risen too much and the top is flat which is what I wanted.

35. You may have to adjust the baking time, every oven is unique !
Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe Bordeaux Canelés Recipe

How to unmold with copper molds

36. To unmold, don't pull the canelé, you could tear it. While it's still hot, grab the canelé mold with a towel and bang it upside-down

37. Sometimes, the sprayed oil is not enough.... it still sticks !

38. Using a wooden stick I can unmold more easily
Bordeaux Canelés Recipe Bordeaux Canelés Recipe

Resting time...

39.  Not ready yet... Do allow the canelés to rest

2 hours

to cool down and to develop their delicious taste
Bordeaux Canelés Recipe


Result

You may keep those canelés in a box in the fridge... Bon appétit

Bordeaux Canelés Recipe


 

The result and the pix






Comments for This Recipe

12 Comments
  1. On Sunday January 11, 2015
    Lucy V wrote:
    Thanks for the recipe. I have never made Cannele from scratch but this seems a winner! They look extremely light and so fluffy, just like in France!
  2. On Sunday January 11, 2015
    François answered:
    Thanks !
  3. On Monday July 13, 2015
    George W wrote:
    Thanks for the recipe, I discovered those treats during my last trip in Paris near the Notre Dame in a small pastry shop. -George
  4. On Saturday November 5, 2016
    DeeDee wrote:
    Thanks Francois for the recipe.
    Just want to clarify that recipe does not have butter.
  5. On Saturday November 5, 2016
    François answered:
    :-o
  6. On Saturday November 5, 2016
    DeeDee wrote:
    Oops. Sorry.
  7. On Thursday October 18, 2018
    Dee Dee wrote:
    This is Stephane Treand’s recipe, is he who you got recipe from? =)
  8. On Friday October 19, 2018
    François answered:
    Not at all, I got it from a French Chef in France
  9. On Friday May 31, 2019
    Andrew wrote:
    Since you live in Canada,what kind of flour do you use?Pastry,ap flour or bread flour for the caneles? thanks
  10. On Friday May 31, 2019
    François answered:
    Howdy Andrew. I would recommend All Purpose Flour for this recipe.

    AP Flour doesn't mean bad flour... choose a good brand like King Arthur
  11. On Friday November 29, 2019
    Rattana wrote:
    Thank you for receipe .
    Any reason to rest tepee batter in freezer before bake?
    Thank you.
  12. On Friday November 29, 2019
    François answered:
    It changes and "stabilizes" the structure

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 Cup Whole Milk (250 g)

2 Tablespoons Butter (25 g)

2 Vanilla Beans

½ Cup Cream (100 g)

⅔ Cup Flour (95 g)

1 Cup Sugar (210 g)

2 Tablespoons Eggs (60 g)

1 teaspoon Egg Yolks (10 g)

2 Tablespoons Spiced Rum (30 g)