Canelés de Bordeaux

Prep time: 15 minutes

Cook time: 1 hour

Total time: ~25 hours (requires overnight rest)

Servings: 12 canelés

Country of Origin

France (Bordeaux)

Description

A unique pastry architectural marvel from Bordeaux. These small, fluted treats feature an intensely dark, caramelized, almost crunchy beeswax-and-sugar exterior crust, holding a tender, Custard-like center deeply flavored with rum and vanilla.

Presentation & How It's Eaten

Served at room temperature alongside coffee or tea. They are meant to be eaten with your fingers to fully enjoy the contrast between the hard exterior crust and squishy interior.

Ingredients

• 500ml whole milk

• 50g unsalted butter

• 100g all-purpose flour

• 200g granulated sugar

• 2 large eggs plus 2 egg yolks

• 50ml dark rum

• 1 tbsp vanilla extract

• Beeswax and butter mixture (for coating the molds)

Step-by-Step Directions

1. Infuse Milk: Simmer milk and butter together until the butter melts. Let cool slightly.

2. Mix Batter: Whisk flour and sugar together. Whisk in the whole eggs and yolks. Gradually stream in the warm milk mixture, followed by the rum and vanilla. The batter will be very thin and liquid, like crêpe batter.

3. Rest: Cover and refrigerate the batter for at least 24 hours. This is crucial for gluten relaxation and flavor development.

4. Prepare Molds: Melt equal parts beeswax and butter. Coat traditional copper canelé molds with the mixture, chilling them upside down so only a paper-thin layer remains.

5. Bake: Stir the cold batter and fill the molds 3/4 full. Bake at 230°C (450°F) for 15 minutes, then drop the oven temperature to 180°C (350°F) and bake for an additional 45–50 minutes until the bottoms are deeply browned.

6. Unmold: Invert the hot molds onto a wire rack immediately to release the canelés.

Optional

• Silicone Molds: If copper molds are unavailable, silicone molds can be used without the beeswax coating, though the crust will be less crispy.

Cooking Tips

• Cold Batter, Hot Oven: Baking the cold, rested batter in a intensely hot oven creates the essential thermal shock needed to set the crust while keeping the center soft and custardy.

Nutrition Facts

(Estimated per serving)

• Calories: ~180 kcal

• Total Fat: 5g

• Saturated Fat: 3g

• Cholesterol: 55mg

• Sodium: ~35mg

• Total Carbohydrates: 28g

• Dietary Fiber: 0g

• Sugars: 21g

• Protein: 3g