Canelés De Bordeaux

0 mins Prep Time

0 mins Cook Time

Written By

Vy Khue

This famous French pastry hails from the Bordeaux region of France and can be dated back to the 18th century. Originating in various convents in the winemaking regions of Bordeaux, the canelé is a pastry flavoured with rum and vanilla and is loved by many for its fluffy interior and dark caramelized exterior. Pastry making might be an intimidating endeavour for the novice baker, but this recipe is easier than you would expect!

Ingredients

Canelés De Bordeaux

500 mL whole milk
30 grams unsalted butter
3 mL vanilla
130 grams cake flour
90 grams granulated sugar
1 whole egg
2 egg yolks
50 mL rum

Directions

Canelés De Bordeaux

9 Steps

Step 1

Add butter, milk and vanilla to a medium pot over medium heat and bring the mixture to a boil. Turn off heat and let cool.
Step 2

Into a large bowl, sift flour and sugar together until smooth, pour in half of the cooled milk mixture and mix well.
Step 3

Add the eggs, pour in the rest of the milk mixture and mix well (use a spatula, do not use a beater). Make sure the custard mixture has cooled down before adding it to the dough
Step 4

Pour in the rum slowly and mix well with a spatula.
Step 5

Cover the bowl with plastic wrap and store it in the refrigerator for 24-48 hours.
Step 6

Preheat oven to 220°C (temperature varies on strength of oven).
Step 7

Remove from the fridge, mix once more. Using unsalted butter, grease your canelé moulds. Divide batter evenly between moulds (leaving space at the top since they will rise when baking).
Step 8

Once oven has been preheated for at least 10 minutes. Place canelés into oven, bake for 10 minutes at 220°C. Turn heat down to 170 degrees°C and bake for 45 minutes.
Step 9

Remove from oven and carefully remove from mould onto a wire rack while still hot. Enjoy!