Classic French Canelé is a traditional pastry hailing from Bordeaux, renowned for its striking contrast between a dark, caramelized crust and a tender, custardy interior. Infused with rich vanilla and a subtle hint of dark rum, these small, fluted cakes are baked slowly to perfection, offering a refined treat with deep flavor and elegant texture.
Why You’ll Love This Recipe
Canelé is unlike any other pastry—its crisp, almost shell-like exterior gives way to a soft, custard-like center, delivering an exceptional contrast of textures. The slow baking process and long batter rest develop complexity and richness, making each bite unforgettable. Whether served as a gourmet dessert or an accompaniment to coffee, this pastry is a true showcase of classic French baking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the batter:
whole milk
unsalted butter
all-purpose flour
granulated sugar
eggs
egg yolks
dark rum
pure vanilla extract
salt
Directions
- In a medium saucepan, warm the milk and butter over low heat until the butter melts. Do not boil. Remove from heat and allow to cool slightly.
- In a mixing bowl, whisk together the flour, sugar, and salt.
- Add the whole eggs and yolks to the dry ingredients, whisking until smooth.
- Gradually pour the warm milk mixture into the bowl, whisking continuously to prevent lumps.
- Stir in the vanilla extract and dark rum.
- Strain the batter through a fine mesh sieve to ensure a perfectly smooth texture.
- Cover the batter and refrigerate for at least 24 hours. This rest is crucial for developing flavor and achieving the signature texture.
- When ready to bake, preheat the oven to 450°F (230°C).
- Thoroughly grease canelé molds—traditional copper molds work best, but silicone molds may also be used. Use melted butter or beeswax for best results.
- Fill the molds nearly to the top with the well-chilled batter.
- Bake for 15 minutes at 450°F to form the outer crust. Then reduce the temperature to 375°F (190°C) and bake for an additional 45–60 minutes, or until the exterior is deeply bronzed and crisp.
- Allow to cool slightly before carefully removing from the molds. Serve warm or at room temperature the same day for ideal texture.
Servings and timing
Servings: 12 canelés
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 25 hours (including chilling)
Calories: Approximately 195 kcal per canelé
Variations
- Citrus Twist: Add a teaspoon of orange or lemon zest for a fragrant note.
- Spiced Version: Mix in a pinch of ground cinnamon or nutmeg for a warm spice undertone.
- Almond-Flavored: Replace rum with almond extract for a nutty variation.
- Chocolate Canelé: Stir 1 tablespoon of cocoa powder into the flour for a chocolate-flavored crust and interior.
- Coffee-Infused: Replace some of the milk with strong brewed coffee for a mocha-like depth.
storage/reheating
Canelés are best enjoyed on the day they are baked, as their crisp exterior will soften over time. Store any leftovers in an airtight container at room temperature for up to 2 days. To revive their texture, reheat briefly in a 375°F (190°C) oven for 5–7 minutes. Freezing is not recommended, as it compromises the distinctive crust.
FAQs
Why does the batter need to rest for 24 hours?
Resting the batter hydrates the flour, improves consistency, and helps create the signature custard-like interior with a crisp exterior.
Can I skip the rum?
Yes, though traditional canelé includes rum for added depth. You can omit it or replace it with a different extract such as almond or citrus.
Do I need copper molds?
Copper molds yield the best results due to even heat distribution, but well-greased silicone molds can also produce good outcomes.
Why did my canelé collapse or have a gummy center?
Underbaking or skipping the batter rest can cause this. Ensure you follow the full baking time and allow the batter to chill for 24 hours.
How full should I fill the molds?
Fill molds almost to the top—leave just a small gap to allow for slight expansion during baking.
Can I make the batter in advance?
Yes, the batter can be made up to 48 hours ahead and stored in the refrigerator.
What is the purpose of greasing with beeswax?
Beeswax helps achieve the traditional shiny, crisp crust of a canelé, but butter alone is also effective if beeswax isn’t available.
Can I make mini canelés?
Yes, but reduce the baking time accordingly—mini versions may bake in 35–45 minutes total.
Why is the crust important in a canelé?
The contrast between the crust and custard center is what defines the canelé. Proper baking time and high initial heat are essential to form it.
Can I use plant-based milk?
Whole milk is ideal, but plant-based alternatives may work. However, the flavor and texture may vary slightly.
Conclusion
Classic French Canelé is a masterful pastry that blends texture, flavor, and tradition. With its bronzed exterior and velvety center, it offers a singular tasting experience. Though simple in ingredients, the technique and patience involved in making canelé yield a dessert that is elegant, unique, and quintessentially French.
PrintClassic French Canelé
Canelé is a small French pastry with a caramelized, deeply bronzed crust and a custardy, tender interior—baked slowly to achieve its iconic contrast of textures and infused with vanilla and a hint of rum.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 25 hours
- Yield: 12 canelés 1x
- Category: Pastry
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- In a saucepan, heat the milk and butter until warm (not boiling), then set aside to cool slightly.
- In a mixing bowl, whisk flour, sugar, salt, eggs, and yolks until smooth.
- Gradually whisk in the warm milk mixture until fully incorporated. Stir in the vanilla and rum.
- Strain the batter through a fine mesh sieve to ensure a smooth consistency.
- Cover the batter and refrigerate for at least 24 hours (essential for proper texture).
- Preheat oven to 450°F (230°C). Grease traditional copper canelé molds or silicone molds very well with butter or beeswax.
- Fill molds almost to the top with chilled batter.
- Bake for 15 minutes at 450°F, then reduce heat to 375°F (190°C) and continue baking for 45–60 minutes, until the outside is deep brown and crisp.
- Allow to cool slightly before removing from molds. Best enjoyed the same day for the ideal texture contrast.
Notes
- Using traditional copper molds yields the best caramelized crust.
- Resting the batter overnight is crucial for the custardy interior.
- Be generous with butter or beeswax to prevent sticking.
- Bake fully to ensure the signature chewy, dark exterior develops.
Nutrition
- Serving Size: 1 canelé
- Calories: 195
- Sugar: 18g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg