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A crisp canelé is simply irresistible. The subtle notes of vanilla and rum, combined with the contrast between a moist centre and a delicately crunchy exterior, make it a delight for all. However, over time, canelés can lose their crunch. Is it possible to restore them? Absolutely. Here’s how to enjoy crispy canelés anytime.
Canelés are best enjoyed within hours of baking. But it would be a shame to miss out beyond that window. If you’ve stored canelés for a few days, they might lose their crispness. But don’t fret; it’s an easy fix.
Preheat your oven to 220°C. Place your canelés on a baking tray and heat them for 3 to 5 minutes. They should regain much of their original crunch. Avoid using the microwave—it will only make them soggy.
The biggest challenge when making canelés at home? Getting that perfect crunchy shell. Too often, homemade canelés end up soft, almost flan-like. If that’s your thing, great. But if you’re after the authentic Bordeaux-style canelé, with its caramelised crust and rich depth of flavour, you’ll need to follow a few key steps.
1. Stick to the Recipe
Baking is all about precision. The exact ratio of sugar is crucial—it’s what triggers the caramelisation that gives canelés their signature crunch. Whether you’re using copper, silicone, or aluminium moulds, the batter must be spot-on to get that crisp exterior.
2. Nail the Baking Temperature
3. Demould Immediately
Once baked, remove canelés from their moulds straight away. Letting them sit inside will trap steam, making them go soft. Instead, pop them onto a cooling rack to maintain that perfect contrast between crunch and custardy goodness.
Room Temperature or Fridge
Canelés travel well and store for up to three days. Keep them in an airtight container to protect them from moisture. When you’re ready to eat, revive them in the oven for a few minutes to bring back their crunch.
Freezing
Canelés freeze surprisingly well, meaning you can have crispy pastries on hand for weeks or even months. Simply thaw and reheat in the oven at 220°C for 5 minutes before serving.
Now there’s no excuse for a soggy canelé. Whether you’re reviving leftovers or baking from scratch, these tips will give you the ultimate crispy shell—just like a true Bordeaux canelé.
Perfecting a crispy canelé isn’t just about technique—it starts with the right tools. Traditional copper canelé molds are the secret weapon of French pastry chefs, ensuring even heat distribution for that unmistakable caramelised crust. Pairing authentic methods with artisan-made molds is the only way to achieve true Bordeaux-style canelés at home.
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