Description
French Caneles (Cannelé de Bordeaux) are traditional French pastries with a caramelized, crispy exterior and a soft, custardy interior. This recipe involves a two-day resting period for the batter, and the molds are coated in a beeswax and butter mixture to achieve the perfect crust during baking. The final result is a beautifully golden treat best enjoyed fresh, with a distinct vanilla and rum flavor.
Ingredients
Wet Ingredients
- 2 cups whole milk (500g)
- 3.5 tablespoons unsalted butter (50g)
- 2 large whole eggs
- 2 large egg yolks
- 1/4 cup spiced rum
Dry Ingredients
- 3/4 cup +1 tablespoon all purpose flour (100g)
- 2 cups unsifted powdered sugar (250g)
- 1 teaspoon sea salt (or 3/4 tsp table salt)
Flavorings
- 1 vanilla bean (or 1 tablespoon vanilla extract or vanilla bean paste)
Coating Wax
- 1 oz beeswax
- 1 oz butter (salted or unsalted)
Instructions
- Make the Batter (2 days prior to baking): If using a whole vanilla bean, cut it in half and scrape out the seeds. In a medium saucepan over medium heat, combine milk, butter, and the vanilla bean with its seeds. Heat the mixture for 3-5 minutes until it reaches a boil (180-185℉), stirring carefully to avoid overflow. Remove from heat and allow to cool for about 20 minutes.
- Prepare Dry Mix: While milk cools, sift together the flour, powdered sugar, and salt. Gently mix eggs and egg yolks without incorporating too much air, then add them to the flour mixture but do not mix yet.
- Combine Wet and Dry: Once milk has cooled below 120℉, remove the vanilla bean and pour the milk mixture into the flour and egg mixture. Stir gently; lumps are normal at this point.
- Strain Batter: Pour batter over a fine mesh strainer into a large bowl that held the vanilla bean to remove lumps and get a smooth batter. Stir in rum and vanilla extract or paste if using.
- Rest Batter: Cover with plastic wrap and refrigerate for 48 hours, stirring occasionally to redistribute the batter. A small film may form on top, which is normal.
- Prepare Molds (1 hour before baking): Preheat oven to 475℉. Place copper or metal canele molds on a lined baking sheet to warm them. Melt beeswax in a microwave or over stove and mix in butter until incorporated. Using tongs or heatproof gloves, pour hot wax mixture into molds to coat inside fully. Pour excess wax into next mold, then set coated molds upside down on a lined baking sheet with wire rack to drain. Repeat for all molds. If using silicone molds, brush wax inside. Freeze coated molds for at least 1 hour before baking.
- Preheat Baking Sheet: While molds freeze, line another baking sheet and place in oven to preheat.
- Fill Molds: Remove batter from fridge and stir well. Fill molds about ¼ inch from top using a ladle or pourable cup.
- Bake Caneles: Place filled molds on preheated baking sheet, spacing 1–2 inches apart. Put baking sheet on middle oven rack. Immediately reduce temperature to 450℉ and bake for 15 minutes, turning baking sheet halfway through. Then reduce heat to 350℉ and bake for an additional 45-60 minutes, turning pan every 15 minutes. Watch for caneles rising above molds; they should settle back down within a minute or two. Check doneness after 45 minutes; caneles should release easily from molds. If tips remain pale, return to oven and check every 5 minutes.
- Cool: When finished, remove caneles from molds immediately and cool on wire rack for 1-2 hours at room temperature. Best eaten the same day; maintain crispness for 6-8 hours.
Notes
- Beeswax is used to create a unique, non-stick, caramelized crust. If unavailable, butter alone can be used but results may vary.
- Resting the batter for 48 hours is critical to develop flavor and texture.
- Keep an eye on the milk when heating to prevent boiling over.
- Use copper or metal molds for best heat conduction and traditional results.
- Baking times may vary depending on mold size; always check doneness before removing from oven permanently.
- Handle hot beeswax with caution; use tongs and heatproof gloves to avoid burns.
- If a film forms on batter during resting, simply stir to reincorporate.
- For vanilla flavor, a whole vanilla bean is preferred, but extract or paste can substitute.
- Prep Time: 20 minutes active + 48 hours resting
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
