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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
 
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)

 

Step 1: The Batter


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

Bordeaux Canelés Recipe

 

Combine the

Vanilla Beans

, the

Butter

(2 Tablespoons or 25 g) and the

Whole Milk

(1 Cup or 250 g) together in a saucepan.
Cook and use a thermometer to check the temperature, and remove from the stove when the temperature reaches 180 °F / 80 °C

Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe
Transfer to a new bowl and add the

Cream

(½ Cup or 100 g)

 
Bordeaux Canelés Recipe
Let the batter cool down, for

20/30 minutes



 

Start by sifting the

Flour

(⅔ Cup or 95 g)

Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe
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)
  • The

    Spiced Rum

    (2 Tablespoons or 30 g)

 

The

Spiced Rum

you choose does make a difference. You choose the wrong

Spiced Rum

and your canelés are ruined...

The Rum I use is the same that French professionals use :

Rhum Gélifié RAVEL (you can find on Amazon.com)

Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe

How to beat the batter

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

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

 
Bordeaux Canelés Recipe
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

 
Bordeaux Canelés Recipe
Mix all those ingredients
  • With the kitchen aid

    with the hook
  • By hand

    using a spatula

 
Bordeaux Canelés Recipe
Pour the liquid

 
Bordeaux Canelés Recipe
Your batter is ready

 
Bordeaux Canelés Recipe
Cover with plastic wrap

 

Use a plastic or glass container

Bordeaux Canelés Recipe

 

Step 2: Resting time

Bordeaux Canelés Recipe
We now need to place the batter in the freezer for

12 hours

minimum


 
Bordeaux Canelés Recipe
After the freezer, transfer the batter to the refrigerator for

24 hours



 

Step 3: Cooking

What kind of Canelés Molds?

The best molds are made of copper, which are more expensive than the molds made in silicon. Silicon molds won't yield crusty Canelés but they remain a good alternative

 
Bordeaux Canelés Recipe
I purchased my copper molds while visiting the beautiful little town of Saint-Emilion, not far from Bordeaux.
If you are visiting France, make sure you purchased a few copper molds, as they are WAY cheaper than products bought online (Amazon).

Make sure you stop by and taste the canelés of this pastry shop (that's also where I bought my copper molds):


Pâtisserie Lemoine
9 Rue du Clocher
33330 Saint-Émilion

 

Bordeaux Canelés Recipe

 

Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe

Coating

If you are using copper molds, do not coat them with butter !
Silicon mold do NOT need oil or butter coating

 
Bordeaux Canelés Recipe
To coat copper molds, use an oil spray

 
Bordeaux Canelés Recipe

Aligro
Rue François-Dussaud 15
1227 Genève
Suisse

 
Bordeaux Canelés Recipe
Flip the molds upside down on paper towel

 

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

 

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

1 hour



Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe
Pour the batter into the caneles molds, they should be 3/4 full, not more

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

 

Bordeaux Canelés Recipe

 

The kind of oven you need

The best oven for this recipe is a convection oven with the fan that circulates the air

 

First Baking Step (high)

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

15 minutes



Bordeaux Canelés Recipe

 

second Baking Step (moderate)

Then:
Lower the temperature to 360 °F / 180 °C for

45 minutes to one hour



Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe
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.

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

 
Bordeaux Canelés Recipe

How to unmold with copper molds

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

 

When it sticks...

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

Using a wooden stick I can unmold more easily

Bordeaux Canelés Recipe

 
Bordeaux Canelés Recipe

When you have to wait...

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

2 hours

to cool down and to develop their delicious taste

 

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

Bordeaux Canelés Recipe

 


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,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

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, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

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,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, 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)