- Order from Australia and New Zealand!
Crispy, custardy, and unapologetically indulgent — this Nutella canelé recipe is what happens when French tradition meets your chocolate-hazelnut obsession. The classic caramelised shell stays true to its Bordeaux roots, but the inside is where things get deliciously rebellious. Silky custard infused with Nutella turns every bite into a gooey dream, with just enough bite to keep you coming back for more.
This isn’t your average sweet treat. It’s for the bakers who like their desserts rich, their copper molds hot, and their cravings satisfied with flair. Whether you’re serving them at brunch, dinner, or hoarding them for yourself (we don’t judge), these Nutella canelés are guaranteed to steal the show.
Ingredients |
|---|
| 500ml whole milk |
| 1 vanilla bean, split and scraped |
| 50g unsalted butter |
| 200g granulated sugar |
| 100g all-purpose flour |
| 2 large eggs |
| 2 large egg yolks |
| 30ml dark rum |
| Pinch of salt |
| 100 g Nutella (plus extra for filling, optional) |
1. Once cooled, use a piping bag to inject a tiny core of Nutella into each canelé. It’s not traditional, but neither is your sweet tooth.
2. These caneles are best enjoyed the same day—but they’ll keep in an airtight container for 2 days. Re-crisp in the oven at 180°C for 5–10 minutes if needed.
3. Let the batter rest for a full 24 to 48 hours. The longer the rest, the deeper the flavour and the better the crust-to-custard contrast.
4. Use a digital oven thermometer. Canelés are picky about heat—an accurate oven means fewer disappointments and more caramelised perfection.
5. Never neglect to lightly grease the copper molds with melted butter before pouring in the batter. It helps with that signature dark shell and makes unmoulding smoother.
