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If there’s one thing that instantly transports you to a Parisian patisserie, it’s the scent of vanilla dancing with a hint of caramelised crust. But give it a twist of raspberry, and suddenly we’re not just talking French – we’re talking flirty, fruity, and fabulous. These mini canelés with vanilla and raspberries are the perfect bite-sized indulgence for the kind of home baker who appreciates a touch of flair without the full-day commitment.
They’re elegant but not pretentious. Sweet but not saccharine. And honestly? They look far more complicated than they are. That’s the secret weapon of a great recipe – it impresses without the stress. Maybe you’re hosting brunch, maybe you’ve got guests to wow, or maybe you just feel like making a little moment out of your afternoon tea. These raspberry-studded delights are soft and custardy on the inside, with that signature canelé crunch on the outside. Basically: they’re like a French hug wrapped in copper.
And the best part? They don’t need any fancy icing or decoration. The flavour does all the heavy lifting. Let’s get into it.
Ingredients |
|---|
| 300ml whole milk |
| 1 vanilla bean, split and scraped |
| 25g unsalted butter |
| 120g granulated sugar |
| 60g all-purpose flour |
| 2 large egg yolks |
| 50 g fresh raspberries |
Start by pouring the milk into a saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and pod to the milk. Gently bring it to a simmer over low heat, then turn off the heat and let it steep for 15–20 minutes so the vanilla can really do its thing.
While the milk is infusing, whisk the egg yolks and sugar together in a large bowl until pale and slightly thickened. Sift the flour into the bowl and mix gently until combined.
Remove the vanilla pod from the milk, and reheat the milk slightly if it’s gone cold. Add the butter to the warm milk and stir until melted. Slowly pour the warm milk mixture into the egg mixture, whisking as you go to avoid lumps. You’re aiming for a smooth, silky batter.
Cover the bowl and pop it in the fridge for at least 12 hours (overnight is perfect). This rest time is non-negotiable – it’s what helps form that iconic canelé crust while keeping the centre tender.
When you’re ready to bake, preheat your oven to 220°C (fan-forced). Lightly grease your mini canelé moulds with butter or neutral oil. If you’re using traditional copper moulds, give them a very thin coating to avoid sticking.
Fill each mould about three-quarters full with the batter, then gently press a raspberry into the centre of each one. Bake for 15 minutes at 220°C, then reduce the temperature to 180°C and bake for another 40–45 minutes until they’re dark golden and caramelised on the outside.
Let the canelés rest in their moulds for about 10 minutes before carefully turning them out onto a cooling rack. Serve warm or at room temperature, with a smile
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