🥐 Canelé de Bordeaux – Authentic French Recipe with Caramelized Crust & Custard Heart
Master the authentic French canelé recipe from Bordeaux — crisp, caramelized crust and tender, custard-like center, flavored with vanilla and rum. Step-by-step professional guide with chef tips and storage advice.
✨ Introduction – A Jewel of Bordeaux Pastry
The Canelé (kah-nuh-lay) is a celebrated pastry from Bordeaux, France, famed for its deeply caramelized crust and soft, custard-like interior. Traditionally flavored with vanilla and rum and baked in fluted copper molds lined with beeswax and butter, they’re the epitome of French baking artistry.
💡 Why This Recipe Works
Authentic Technique – Beeswax coating for crispness and shine.
Long Batter Rest – Enhances flavor and texture.
Precision Baking – High heat for caramelization, then gentle baking for custard.
Balanced Flavor – Vanilla and rum create classic elegance.
🛒 Ingredients (Makes 16 Canelés)
500 ml whole milk
50 g unsalted butter
2 large eggs + 2 large egg yolks
250 g caster sugar
100 g all-purpose flour
60 ml dark rum
1 vanilla bean (or 2 tsp pure vanilla extract)
Pinch of fine sea salt
50 g beeswax (for coating molds)
50 g unsalted butter (for coating molds)
👨🍳 Step-by-Step Method
1️⃣ Prepare the Milk Infusion
Split and scrape vanilla bean.
Heat milk, butter, and vanilla (seeds + pod) until just below boiling.
Remove from heat, infuse 15 minutes, discard pod.
2️⃣ Make the Batter
Whisk eggs, yolks, and sugar until pale.
Add flour and salt, mix gently.
Gradually whisk in warm milk mixture until smooth.
Stir in rum.
Cover and refrigerate 24–48 hours.
Chef’s Tip: Resting the batter deepens flavor and improves texture.
3️⃣ Prepare the Molds
Melt beeswax and butter together over low heat.
Brush inside of copper molds generously.
Refrigerate molds to firm coating.
4️⃣ Bake the Canelés
Preheat oven to 240°C (465°F).
Fill cold molds almost to the top.
Bake 15 minutes at high heat for crust formation.
Reduce oven to 180°C (355°F), bake 50–60 minutes until dark caramelized.
Unmold while hot, cool on a wire rack.
🎯 Professional Tips
Use copper molds for authentic results.
Keep batter cold before baking.
Watch closely in final minutes to avoid burning.
Beeswax ensures crispness that lasts.
🍽 Serving Suggestions
Serve warm or at room temperature.
Pair with espresso, dessert wine, or champagne.
Dust lightly with powdered sugar for a modern twist.
🥶 Storage
Best enjoyed the same day.
Store in airtight container at room temperature for 2 days.
Re-crisp at 200°C (390°F) for 5 minutes.
📊 Nutritional Information (per canelé)
Calories: 180 kcal
Fat: 6 g
Carbs: 25 g
Protein: 3 g
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