Recipe

Canelé - French Delight

Crunchy Caramelized Canelé: A French Pastry Delight

4.8 out of 5

Indulge in the exquisite flavors of Canelé, a traditional French pastry that originated in Bordeaux. These delectable treats feature a caramelized crust with a soft custard-like center, making them a perfect balance of textures and flavors.

Pastry› Sweet Pastry› Canelé

European cuisine› Western European cuisine› French cuisine

Preparation time

30 minutes (excluding refrigeration time)

Cooking time

60-70 minutes

Total time

Approximately 25 hours (including refrigeration time)

Yields

12 canelés

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free, Soy-free, Peanut-free, Shellfish-free

Allergens

Milk, Eggs, Wheat

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

500ml (2 cups) whole milk 500ml (2 cups) whole milk
100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
50g (1/4 cup) unsalted butter, melted 50g (1/4 cup) unsalted butter, melted
2 large eggs 2 large eggs
2 large egg yolks 2 large egg yolks
1 teaspoon vanilla extract 1 teaspoon vanilla extract
2 tablespoons dark rum 2 tablespoons dark rum
100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
Butter or cooking spray, for greasing the molds Butter or cooking spray, for greasing the molds

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 7g, 4g
Carbohydrates (total, sugars): 24g, 14g
Protein: 4g
Fiber: 0g
Salt: 0.1g

Preparation

1.
In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat and let it cool for 10 minutes.
2.
In a mixing bowl, whisk together the sugar, melted butter, eggs, egg yolks, vanilla extract, and rum until well combined.
3.
Gradually add the flour to the mixture, whisking continuously until smooth and no lumps remain.
4.
Slowly pour the cooled milk into the batter, whisking constantly until fully incorporated.
5.
Cover the batter and refrigerate for at least 24 hours to allow the flavors to develop.
6.
Preheat the oven to 220°C (425°F). Grease the canelé molds with butter or cooking spray.
7.
Fill each mold with the chilled batter, leaving a small gap at the top for expansion.
8.
Bake for 10 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for an additional 50-60 minutes, or until the canelés are deeply caramelized and have a firm crust.
9.
Remove from the oven and let them cool in the molds for a few minutes before transferring to a wire rack to cool completely.
10.
Serve the canelés at room temperature and enjoy!

Treat your ingredients with care...

Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better incorporation with the other ingredients.
Dark rum — Use a good quality dark rum to enhance the flavor of the canelés. If you prefer a non-alcoholic version, you can substitute it with rum extract.

Tips & Tricks

To achieve a perfectly caramelized crust, make sure to preheat the oven at a high temperature and then reduce it during baking.
For a richer flavor, you can add a pinch of freshly grated nutmeg to the batter.
If you don't have canelé molds, you can use silicone muffin molds as a substitute.
To prevent the canelés from sticking to the molds, thoroughly grease them with butter or cooking spray before pouring in the batter.
For an extra touch of indulgence, serve the canelés with a dusting of powdered sugar or a dollop of whipped cream.

Serving advice

Serve the canelés at room temperature to fully enjoy their texture and flavors. They are perfect as a sweet treat with a cup of coffee or as a delightful dessert after a French-inspired meal.

Presentation advice

Arrange the canelés on a beautiful platter or individual dessert plates. Their golden caramelized crust and soft interior make for an enticing visual appeal. Dust them with powdered sugar for an elegant finishing touch.