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The Traditional Canele de Bordeaux Recipe

Looking for the official recipe for the Bordelais canelé? You’ve come to the right place! Here’s the authentic formula that will guide you in creating this delightful pastry with subtle hints of rum and vanilla in the comfort of your home. Whether in Bordeaux or anywhere else, it’s best enjoyed with a cup of coffee, be it for breakfast, afternoon tea, dessert—virtually any time of the day!

This recipe for traditional canelés relies on simple ingredients: milk, eggs, flour, butter, sugar, rum, and liquid vanilla extract. It remains true to the history of the canelé, a delightful treat born on the docks of Bordeaux in the 16th century. The recipe is versatile, working seamlessly with all three types of molds, from the smallest to the largest: Mini, Medium, or Large Molds! Beyond size, it’s a matter of taste: the ratio between the caramelized crust and the tender core varies from one mold size to another.

The following recipe should cater for enough batter to bake 36 mini, 24 medium or 12 large canele.

Ingredients
500ml whole milk
2 tablespoons rum
1 vanilla bean, split and seeds scraped
2 large eggs
2 large egg yolks
200g granulated sugar
100g all-purpose flour
50g unsalted butter, melted and cooled

The Preparation

    1. Prepare the Canele Mold: Prior to your first use, ensure the molds are seasoned using a thin layer of butter or beeswax. This process, known as “culottage,” enhances the molds’ non-stick properties.
      2.  
    2. Preheat Oven: Preheat your oven to 220°C (425°F). Place the Canele Mold in the oven during preheating to ensure it’s hot when the batter is added.
      3.  
    3. Prepare the Milk Mixture: In a saucepan, heat the milk, rum, vanilla bean, and seeds over medium heat until it almost reaches a simmer. Remove from heat and let it cool slightly.
      4.  
    4. Whisk Eggs and Sugar: In a bowl, whisk together eggs, egg yolks, and sugar until pale and slightly thickened.
      5.  
    5. Combine Batter: Gradually whisk the warm milk mixture into the egg mixture. Add the melted butter and mix well. Sift in the flour and add a pinch of salt, stirring until smooth.
      6.  
    6. Rest the Batter: Allow the batter to rest in the refrigerator for at least 24 hours. This step enhances the flavor and texture of the canele.
      7.  
    7. Bake the Canele: Preheat the Canele Mold in the oven for 5 minutes. Remove and fill each mold to about 80% capacity with the rested batter.
      8.  
    8. Bake to Perfection: Place the filled mold back into the preheated oven and bake at 220°C (425°F) for the first 15 minutes. Then, reduce the heat to 180°C (355°F) and continue baking for another 45-50 minutes, or until the canele has a deep golden-brown crust.
      9.  
    9. Cool and Enjoy: Allow the canele to cool in the mold for a few minutes before transferring them to a wire rack. Enjoy these delightful French pastries with a crispy exterior and a soft, custard-like interior!

Few Extra Tips For Maximum Baking Success

  1. Milk Mixture Infusion: Allow the vanilla bean to infuse its flavor into the milk mixture by letting it steep for a few minutes off the heat before combining it with the eggs. This step contributes to a more nuanced taste.
  2. Patient Batter Resting: Patience is key. Letting the batter rest in the refrigerator for a minimum of 24 hours allows the flavors to meld and develops the ideal texture for your canelés.
  3. Precision Filling: Fill the molds to around 80% capacity. This ensures the canelés have room to rise and form their signature crowns without overflowing.
  4. Initial High Heat Burst: Start baking at a high temperature (220°C/425°F) for the first 15 minutes. This high heat kick-starts the caramelization process, creating that coveted crispy crust.
  5. Gradual Temperature Reduction: Lower the oven temperature to 180°C (355°F) after the initial burst. This gradual reduction allows the canelés to continue cooking evenly without burning.
  6. Mind the Crowns: Keep an eye on the crowns. Adjust baking times as needed to achieve the perfect balance between a deep, caramelized exterior and a tender interior.
  7. Cooling Ritual: Allow the canelés to cool in the mold for a few minutes before transferring them to a wire rack. This helps them maintain their structure and texture.
  8. Savor the Flavor: While it’s tempting to indulge immediately, canelés often taste even better the next day as the flavors continue to meld.

Looking for the official recipe for the Bordelais canelé? You’ve come to the right place! Here’s the authentic formula that will guide you in creating this delightful pastry with subtle hints of rum and vanilla in the comfort of your home. Whether in Bordeaux or anywhere else, it’s best enjoyed with a cup of coffee, be it for breakfast, afternoon tea, dessert—virtually any time of the day!

This recipe for traditional canelés relies on simple ingredients: milk, eggs, flour, butter, sugar, rum, and liquid vanilla extract. It remains true to the history of the canelé, a delightful treat born on the docks of Bordeaux in the 16th century. The recipe is versatile, working seamlessly with all three types of molds, from the smallest to the largest: Mini, Medium, or Large Molds! Beyond size, it’s a matter of taste: the ratio between the caramelized crust and the tender core varies from one mold size to another.

The following recipe should cater for enough batter to bake 36 mini, 24 medium or 12 large canele.

Ingredients
500ml whole milk
2 tablespoons rum
1 vanilla bean, split and seeds scraped
2 large eggs
2 large egg yolks
200g granulated sugar
100g all-purpose flour
50g unsalted butter, melted and cooled

The Preparation

    1. Prepare the Canele Mold: Prior to your first use, ensure the molds are seasoned using a thin layer of butter or beeswax. This process, known as “culottage,” enhances the molds’ non-stick properties.
      2.  
    2. Preheat Oven: Preheat your oven to 220°C (425°F). Place the Canele Mold in the oven during preheating to ensure it’s hot when the batter is added.
      3.  
    3. Prepare the Milk Mixture: In a saucepan, heat the milk, rum, vanilla bean, and seeds over medium heat until it almost reaches a simmer. Remove from heat and let it cool slightly.
      4.  
    4. Whisk Eggs and Sugar: In a bowl, whisk together eggs, egg yolks, and sugar until pale and slightly thickened.
      5.  
    5. Combine Batter: Gradually whisk the warm milk mixture into the egg mixture. Add the melted butter and mix well. Sift in the flour and add a pinch of salt, stirring until smooth.
      6.  
    6. Rest the Batter: Allow the batter to rest in the refrigerator for at least 24 hours. This step enhances the flavor and texture of the canele.
      7.  
    7. Bake the Canele: Preheat the Canele Mold in the oven for 5 minutes. Remove and fill each mold to about 80% capacity with the rested batter.
      8.  
    8. Bake to Perfection: Place the filled mold back into the preheated oven and bake at 220°C (425°F) for the first 15 minutes. Then, reduce the heat to 180°C (355°F) and continue baking for another 45-50 minutes, or until the canele has a deep golden-brown crust.
      9.  
    9. Cool and Enjoy: Allow the canele to cool in the mold for a few minutes before transferring them to a wire rack. Enjoy these delightful French pastries with a crispy exterior and a soft, custard-like interior!

Few Extra Tips For Maximum Baking Success

  1. Milk Mixture Infusion: Allow the vanilla bean to infuse its flavor into the milk mixture by letting it steep for a few minutes off the heat before combining it with the eggs. This step contributes to a more nuanced taste.
  2. Patient Batter Resting: Patience is key. Letting the batter rest in the refrigerator for a minimum of 24 hours allows the flavors to meld and develops the ideal texture for your canelés.
  3. Precision Filling: Fill the molds to around 80% capacity. This ensures the canelés have room to rise and form their signature crowns without overflowing.
  4. Initial High Heat Burst: Start baking at a high temperature (220°C/425°F) for the first 15 minutes. This high heat kick-starts the caramelization process, creating that coveted crispy crust.
  5. Gradual Temperature Reduction: Lower the oven temperature to 180°C (355°F) after the initial burst. This gradual reduction allows the canelés to continue cooking evenly without burning.
  6. Mind the Crowns: Keep an eye on the crowns. Adjust baking times as needed to achieve the perfect balance between a deep, caramelized exterior and a tender interior.
  7. Cooling Ritual: Allow the canelés to cool in the mold for a few minutes before transferring them to a wire rack. This helps them maintain their structure and texture.
  8. Savor the Flavor: While it’s tempting to indulge immediately, canelés often taste even better the next day as the flavors continue to meld.
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