Decadent Canelés de Bordeaux - French Rum & Vanilla Indulgence
Canelés de Bordeaux, or cannelé Bordelais, are exquisite French confections that embody the charm of traditional patisserie. These small, fluted cakes feature a beautifully caramelized exterior, providing a delightful crunch that gives way to a soft, custard-like interior infused with rich rum and fragrant vanilla. This iconic recipe traces back to the Bordeaux region, where skilled bakers have perfected it over three centuries, transforming it into a true artisan delight. At first glance, these glossy dark-brown cakes captivate the eyes and tease the palate with their bittersweet crust. The contrast between the crispy shell and the smooth, sweet filling creates a symphony of textures and flavors, making every bite an indulgent experience. Often enjoyed alongside a glass of Cognac or fine wine, canelés have reclaimed their status as a beloved dessert, rivaling even the famed crème brûlée. While these treats are traditionally baked in special copper molds, variations using individual dariol molds or silicone pans are widely acceptable. This recipe yields 12 to 16 canelés, perfect for sharing during celebrations or savoring solo with a warm cup of coffee.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
milk
1/2 liter (heated with vanilla and butter)
whole eggs
2 (beaten)
egg yolks
2 (beaten)
vanilla beans
1/2 (scraped or use vanilla extract)
rum
3 - 4 tablespoons (added to the batter)
plain flour
1 cup (sifted)
light brown sugar
1 cup (packed)
butter
2 tablespoons (melted for milk mixture)
butter
for greasing (used to coat molds)
sugar
for sprinkling (used to dust molds)
Instructions
1
The day before you plan to bake, heat the milk in a saucepan until it just begins to boil. Remove from heat, add the butter and half a scraped vanilla bean (or vanilla extract), allowing it to steep as it cools slightly.
2
Meanwhile, in a mixing bowl, combine the flour and light brown sugar. Whisk together to ensure there are no lumps.
3
Once the milk has cooled to a lukewarm temperature, gradually pour it into the flour and sugar mixture while whisking. Incorporate the whole eggs and beaten egg yolks, stirring until smooth and fluid, resembling pancake batter.
4
Allow the batter to cool slightly, then mix in the rum. Cover and refrigerate the mixture for 24 to 48 hours to enhance the flavor.
5
When ready to bake, preheat your oven to 250°C (495°F).
6
Generously butter your canelé molds and then sprinkle a thin layer of sugar inside each one to help create the caramelized crust.
7
Carefully pour the batter into the molds, filling them about three-quarters full to allow room for rising.
8
Place the filled molds on a baking sheet. Bake at high temperature for the first 5 minutes. Then, reduce the oven temperature to 175°C (350°F) and continue baking for at least 1 hour. Keep an eye on them, as some ovens may take up to 1 hour and 15 minutes. They are done when the tops are dark brown and have a firm crust.
9
Remove the canelés from the oven and immediately unmold them while they are still hot. Allow them to cool on a wire rack.
10
Enjoy your canelés warm, with coffee or tea for breakfast, or paired with a glass of wine or Cognac for an elegant afternoon treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Canelés de Bordeaux?
Canelés de Bordeaux are small French pastries with a fluted shape, featuring a crunchy caramelized exterior and a soft, custard-like interior.
Where did this recipe originate?
This iconic recipe traces back to the Bordeaux region of France.
How long has the recipe for canelés been around?
Skilled bakers in Bordeaux have been perfecting this recipe for over three centuries.
What are the main flavors in this recipe?
The primary flavors are rich rum and fragrant vanilla.
What is the yield of this recipe?
This recipe makes approximately 12 to 16 canelés.
How long should the batter rest before baking?
The batter should be refrigerated for 24 to 48 hours to enhance the flavor.
What is the consistency of the batter?
The batter should be smooth and fluid, similar to pancake batter.
What type of sugar is used in the batter?
Light brown sugar is used to provide sweetness and depth.
Can I substitute vanilla beans?
Yes, you can use vanilla extract if half a scraped vanilla bean is unavailable.
What kind of alcohol is used?
The recipe calls for 3 to 4 tablespoons of rum.
How do you prepare the milk?
Heat the milk until it boils, then add butter and vanilla to steep as it cools.
What are the traditional molds for canelés?
Traditionally, special copper molds are used to bake these treats.
Can I use other types of molds?
Yes, individual dariol molds or silicone pans are acceptable alternatives.
How do you prep the molds for baking?
Generously butter the molds and sprinkle them with a thin layer of sugar.
At what temperature do you start baking?
Preheat the oven and bake at 250°C (495°F) for the first 5 minutes.
What is the secondary baking temperature?
Reduce the heat to 175°C (350°F) for the remainder of the baking time.
How long is the total baking time?
They usually bake for at least 1 hour, though some ovens may require up to 1 hour and 15 minutes.
How do I know the canelés are done?
They are finished when the tops are dark brown and the crust is firm.
When should the canelés be unmolded?
They should be unmolded immediately while they are still hot.
How should they be cooled?
Place the unmolded canelés on a wire rack to cool.
What is a good breakfast pairing for canelés?
They are delicious served warm with a cup of coffee or tea.
What is a good afternoon pairing?
They pair elegantly with a glass of fine wine or Cognac.
How much flour is required?
The recipe requires 1 cup of sifted plain flour.
How many eggs are used in total?
The recipe uses 2 whole eggs and 2 beaten egg yolks.
What does the exterior of the cake look like?
It has a glossy, dark-brown, and fluted appearance.
Why is sugar sprinkled in the molds?
The sugar helps create the signature caramelized crust.
How much milk is needed?
The recipe uses 1/2 liter of milk.
How much butter is used for the milk mixture?
Two tablespoons of butter are added to the milk.
Is there a specific way to add eggs to the batter?
Incorporate the whole eggs and yolks gradually into the flour and milk mixture, stirring until smooth.
What makes the canelé unique?
The contrast between the crispy, bittersweet shell and the smooth, sweet custard filling makes it unique.