Canelés – Recipe

[adsensea]The first time I had canelés, they were freshly out of the oven and burnt. My flatmate (a French man  in London who originally was from Bordeaux – The birth place of this delicacy) said he would throw them away as those were inedible.

I had every single one of them – and I hate anything that’s burnt. They were delicious! For a long time though, I’ve never tried to cook any canelés. The reason for this is that I lacked the key ingredient: Patience, and having a good stack of patience is the key to success as you absolutely have to let the batter have a good rest (24 hours) AND it takes 1 hour to cook (5 minutes to eat).

In London, I bought my canelés at Paul, but they were too big and chewy. Most of all, they lacked the crispiness of the freshly baked one. Back in France, I bought my canelés in French patisseries, and most – apart from the one made by Baillardran – had the same problem. Excess chewiness. Though a canelé has to have its share of chewiness, the golden crust is a must have to me.

One of my former colleague – Canadian woman who had a thing for anything French – loved canelés. She was adamant that hers had to be cooked in “proper” copper mould with added bee wax etc… not the silicon ones.

Frankly, silicon moulds are a life-changing invention to me:

  • No need to heavily butter the moulds at all. Aussies – always more conscious about their weight than their European counterparts as the all-fat-free yoghourts prove – will like this: You can cut half of the amount of butter using silicon moulds.
  • I love the small canelés as the ratio of crust vs chewiness (more crust, less chew!) is what I’m after, and buttering tiny canelés moulds is just impossible.

The canelé batter meets the mould

A canelé is worth any speech so here’s the recipe:


- 2 eggs (2 egg yolks and 1 white normally, but having tried both, putting 2 eggs is fine – I hate leaving the white alone)

- 50g of plain flour (100mL of plain flour)

- 125g of sugar (150mL of sugar)

- 250 mL of milk

- 25g of butter

- 2 caps of rum (mine has vanilla bean in)

1/ Mix together the eggs, flour and sugar.

2/ Melt the butter in a saucepan and add the milk. When the milk starts to boil, turn off the heat and gently pour the milk/butter onto the mixture. Mix well.

3/ Wait for your batter to cool down before adding in, the rum.

4/ Wait 24 hours – that’s the hard part. I shouldn’t say that, but I wait 5 hours on average. The downside is that my canelés sometimes have a hole on top, and are sometimes, OK. The longer the rest, the better the batter!

5/ Once the endless wait is over:

  • Preheat the oven at 230° (Most of the recipes with traditional moulds recommend higher temperatures but silicon moulds generally don’t quite behave at temperatures above 260°) – Mine is a fan forced oven.
  • Pour the batter in your moulds. Don’t fill them to the top, leave about 5 millimeters if you can as the batter expands when cooked.

6/ Cook 10 minutes at 230°, 50 minutes at 170°. Keep a close eye on your canelés… Let them cool down before trying them. 

Canelés are generally eaten cold, but Monsieur and I aren’t very patient, so we usually burn our tongues each time we bake canelés! Bon app’

This is what happens when you don’t wait:

This is what it should look like after a good rest (the bottom part is flat!)


2 thoughts on “Canelés – Recipe”

    1. Canelés aren’t really tricky, you just have to let that batter get a good rest so that it doesn’t expand once in the mould! Also cooking them at high temperature first ensures that the top is “sealed” so it won’t expand :)

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