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Orange Blossom, Lemon, and Cardamom Cannelés

Imagine a delightful twist on the classic French canelé that’s bursting with the flavours of summer in your mouth. These golden morsels are infused with a symphony of Mediterranean flavours. Zesty lemon, aromatic cardamom, and the delicate floral sweetness of orange blossom create a taste experience that’s both familiar and surprising. With their iconic caramelised crust and a custardy, tender heart, these canneles are a true delight to savour with a warm cup of coffee or tea.

Ingredients
For the syrup:
6 tablespoons unsalted butter
3 tablespoons beeswax pearls
400 ML milk
1 vanilla bean, split in half
3 tablespoons unsalted butter
180g cake flour
180 g powdered sugar
1/4 teaspoon salt
1/4 teaspoon cardamom
4 egg yolks
1 tablespoon amber rum
1 teaspoon vanilla extract
1/4 teaspoon finely grated lemon zest
1/4 teaspoon orange blossom water

Preparation of the Caneles

  1. Preheat the oven to 200°C (400°F). If your canelé moulds are new, grease them with butter and place them in the oven for 30 minutes. Remove them from the oven and let them cool completely.
  2. To make the syrup, melt the butter in a small saucepan over low heat. Add the beeswax pearls and stir until they are melted. Remove from the heat and let cool slightly.
  3. Brush the inside of the canelé moulds with the syrup. Place the moulds upside down on a wire rack covered with paper towels and let cool to allow the excess syrup to drain.
  4. To make the cannelés, heat the milk in a small saucepan over medium heat until it is hot. Add the vanilla bean and butter and let cook for a few minutes.
  5. In a large bowl, whisk together the flour, sugar, salt, and cardamom.
  6. In a separate bowl, whisk together the egg yolks, rum, vanilla extract, lemon zest, and orange blossom water.
  7. Add the wet ingredients to the dry ingredients and whisk until just combined.
  8. Cover the batter and refrigerate for at least 2 hours or up to overnight.
  9. Remove the vanilla bean from the batter.
  10. Fill the canelé moulds 2/3 full with batter.
  11. Bake the cannelés for 15-20 minutes, or until they are golden brown.
  12. Let the cannelés cool for a few minutes before serving.

Pro Tips for Delightful Orange Blossom Caneles

  • Rest the batter: The overnight rest in the refrigerator is key to developing the cannelés’ signature texture and deep flavour. Don’t rush this step!
  • High heat blast: Ensure your oven is fully preheated and start the cannelés at a very high temperature (around 210°C/410°F) for the first 15 minutes. This creates the essential crisp caramelised crust.
  • Don’t overfill: Fill the moulds about 2/3 full to prevent them from overflowing and losing their shape.
  • Cool slightly before unmolding: Allow the cannelés to cool for a few minutes in the moulds after baking. This helps them release easily and prevents breaking.
  • Invest in quality moulds: Traditional copper or tin-lined moulds offer the best heat conductivity for perfect caramelization. While more expensive, they are a worthwhile investment for the serious cannelé baker.
  • Always reheat before serving: If you want to eat the cannelés later, place them on a baking sheet in the oven at 180°C (350°F) for about 7 minutes before serving.
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