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Classic French Canelé

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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.

Ingredients

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  • 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

  1. In a saucepan, heat the milk and butter until warm (not boiling), then set aside to cool slightly.
  2. In a mixing bowl, whisk flour, sugar, salt, eggs, and yolks until smooth.
  3. Gradually whisk in the warm milk mixture until fully incorporated. Stir in the vanilla and rum.
  4. Strain the batter through a fine mesh sieve to ensure a smooth consistency.
  5. Cover the batter and refrigerate for at least 24 hours (essential for proper texture).
  6. Preheat oven to 450°F (230°C). Grease traditional copper canelé molds or silicone molds very well with butter or beeswax.
  7. Fill molds almost to the top with chilled batter.
  8. 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.
  9. 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

Find it online: https://yumfoodusa.com/classic-french-canele/