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When it comes to crafting the perfect canelé, every ingredient plays a role in creating that iconic balance of caramelised crust and tender, custardy interior. But there’s one ingredient that stands out as the soul of this beloved French pastry — rum.
Let’s dive into the fascinating role of rum in canelés, explore its history, and discover how you can experiment with this classic recipe at home.
Rum isn’t just an ingredient — it’s a storyteller. Originating from Bordeaux, the birthplace of canelés, rum has been a cornerstone of this pastry’s identity since the 19th century. Bordeaux’s bustling port once welcomed ships laden with rum from the French Antilles, making it a natural addition to the local cuisine.
But rum does more than just add a touch of history to your canelés. Here’s why it’s indispensable:
To truly understand the role of rum in canelés, we need to take a step back in time. Bordeaux, a city renowned for its wine, also has a rich history with rum. In the 19th century, the city became a major hub for importing rum from the French Caribbean, particularly from islands like Martinique and Guadeloupe.
The quays of Bordeaux’s Chartrons district were once lined with barrels of rum, ready to be distributed across France. It was during this time that rum found its way into the local cuisine, including the now-famous canelé.
The Confrérie du Canelé, a guild dedicated to preserving the authenticity of this pastry, insists on the use of rum in the traditional recipe. More than about flavor, it’s about honouring a centuries-old tradition that connects Bordeaux to its maritime heritage.
Not all rums are created equal. For the most authentic canelés, we recommend using amber rum (also known as brown rum). Aged in oak barrels, amber rum brings complex, spiced flavors that elevate your pastry to new heights.
If you’re feeling adventurous, try experimenting with aged rum or even rum arrangé (infused rum) for a personalised twist. Aged rum, with its deeper, more nuanced flavors, can add a luxurious touch to your canelés. Just remember: a little goes a long way. Two tablespoons are all you need to infuse a batch of canelés with that signature depth of flavour. Anything more than that may ruin its balance and richness.
While rum is the traditional choice, we understand that creativity is key in the kitchen. Here are some delightful alternatives for those who want to experiment:
If, however, you’re worried about serving canelés to children or those avoiding alcohol, there is still a way to make this work. During baking, the high temperatures (over 200°C) cause the alcohol to evaporate, leaving behind only the rich, aromatic flavors. This means everyone — yes, even kids and pregnant women — can enjoy these golden delights without concern. And for those who prefer to skip alcohol altogether, orange blossom water is a wonderful substitute, adding a delicate floral note to your canelés.
Creating the perfect canelé is both a science and an art. Here are a few tips to help you master this classic pastry:
At Canelé Mold, we’re passionate about bringing the authentic flavors of Bordeaux to your kitchen. Our handcrafted copper moulds, inspired by centuries of French tradition, will help you create canelés that are as beautiful as they are delicious.
Whether you’re a seasoned baker or a curious home cook, we invite you to explore the art of canelé-making. With every bite, you’ll taste the history, craftsmanship, and love that goes into this iconic pastry.
Visit our website to explore our collection of artisan copper molds and start your canelé journey today. Because every great canelé begins with the right tools—and a little bit of rum.
