Canelés Recipe (French Pastry Classic)
To me, Canelés are the ultimate French pastry and honestly, a totally underrated classic. A good canelé has to have that super-crispy first bite with a soft, rum and vanilla center. Today, I’m sharing how to create that perfect texture at home. Don’t worry if you don’t have the fancy gear: whether you’re using traditional copper molds or a silicone tray, I’ll walk you through both ways.
In this article
The History Behind Canelés
Here is the story I was told about canelés the first time I went on vacation to Bordeaux: back in the 18th century, winemakers used egg whites to clarify their wine.
The nuns of the Annonciades convent then had the idea to collect the leftover egg yolks and mix them with flour and milk. That is how they created “canelats” or “canaules,” the ancestors of the canelés! Later, with the arrival of Caribbean spices like vanilla and rum, the recipe was refined to become the one we know today. In fact, the recipe was formalized in 1985 by the “Confrérie du Canelé de Bordeaux” (Brotherhood of the Bordeaux Canelé), which was created to protect the tradition and promote this specialty.
Recipe card
Canelés Recipe (French Pastry Classic)
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Equipment
- 8 copper canelé molds yields 2.5 batches
- 12 count aluminum canelé pan yields 2 batches
Ingredients
- 2 cups whole milk 500 ml
- 1 vanilla bean
- 1 1/8 cups granulated sugar 225 g
- 1 cup all-purpose flour 125 g
- 1 large egg
- 3 egg yolks
- 3 ½ tbsp unsalted butter melted, 50 g
- 3 tbsp dark rum
Instructions
2 days before
- Split the vanilla bean and scrape out the seeds. Place both the seeds and the pod into a saucepan with the milk. Bring to a simmer (approx. 140°F / 60°C), then remove from heat.
- In a large mixing bowl, whisk together the flour and sugar. Incorporate the whole egg and the yolks until smooth.
- Slowly pour the warm vanilla-infused milk into the egg mixture, whisking constantly. Stir in the dark rum and the melted butter.
- Cover the batter and refrigerate for 24 to 48 hours. This step is crucial for the texture and flavor development.
Baking in Copper Molds
- Set your oven to 465°F (240°C) on the convection setting.
- Grease the copper molds generously with baking spray or, for the traditional version, a mixture of food-grade beeswax and butter.
- Pour the batter into the molds, filling them about 7/8 of the way full. Bake for 10 minutes at 465°F (240°C). Without opening the oven door, lower the temperature to 350°F (180°C) and continue baking for about 45 minutes. The tops should be very dark (nearly black).
- Unmold immediately while hot and let cool at room temperature to allow the crust to crisp up.
Baking in Silicone Molds
- Set the oven to 425°F (220°C) on convection. Fill the molds 7/8 full.
- Bake for 15 minutes at 425°F (220°C), then lower the temperature to 350°F (180°C) and bake for another 50–60 minutes. The tops must be deeply browned.
- Let them sit until lukewarm before unmolding. Let cool completely at room temperature.
Notes
Nutrition
What Goes Into the Canelé Batter?
The batter is actually quite uncomplicated and is reminiscent of a Crêpe Batter. All you need is:
- Sugar
- Flour
- Whole milk
- Butter, just a little, melted
- Eggs, one whole egg and egg yolks only for the creaminess
- Vanilla, preferably a real vanilla pod
- Rhum, be generous 😉, it gives the canelés their special taste!
Attention: The real secret is time. The batter must rest in the fridge for 24 to 48 hours. This is the only way for air bubbles to escape and for the flour to absorb the liquid completely. If you skip this step, they could literally “explode” in the oven.
Baking Canelés in Two Steps
To give your canelés that lovely caramel crust, they need to be baked in two stages.
Phase 1 – The temperature shock for the crust
In order for the crust to form, the canelés need a thermal shock. I preheat the oven to a very high heat (approx. 240 °C) and then pour the ice-cold dough directly from the fridge into the molds.
- The effect: due to the extreme temperature difference, the sugar caramelizes immediately on the outside and forms the “protective coating”.
Phase 2 – Long baking for the soft core
After about 10 minutes, I turn the temperature down (to approx. 180 °C) without opening the oven door! Now the inside is cooking.
Very important: the canelés take considerably longer than other cookies. Allow almost an hour’s baking time in total.
Canelé Molds: Copper vs. Silicone
The question I get asked most often is: Which mold is actually the best? There’s no right or wrong answer, but the results are definitely different.
Copper: The Traditional Way
It’s the unfortunately only option if you want to get the famous crunch and glassy finish.
- The Pro: Copper conducts heat perfectly, caramelizing the sugar into a deep, mahogany shell.
- The Cons: They are an investment. Also, if you buy them new, they need to be “seasoned” (baked with oil) before their first use to create a non-stick surface.
Silicone: Easy & Beginner-Friendly
This is a good option, if you just want to try them on a budget.
- The Pro: They are super easy to use and store. They’re also my go-to for savory versions!
- The Catch: You won’t get that extreme, shatter-crisp crust you get with copper, but they still turn out delicious, fluffy, and still nicely caramelized. You have to keep the initial “heat shock” to a maximum of 410 °F (220°C) so you don’t damage the silicone.
How To Grease Canelés Molds?
The biggest heartbreak is a canelé that sticks to the mold. So for that, here are important tips, especially if you are using copper molds:
- Choose the right grease: Traditionally, beeswax is the gold standard. If you don’t have any, do what I do: use a high-quality baking spray or a neutral vegetable oil with a high smoke point to prevent any burnt flavors.
- My “double-coat” technique: Apply a thin layer of grease, pop your molds in the freezer for 10 minutes, and then apply a second coat. I promise you, nothing will stick!
- Timing is everything: If you’re using copper molds, you must unmold them immediately after taking them out of the oven. With silicone, there’s no rush.
FAQ – Canelés Recipe
Yes, absolutely! If they have become a little soft the next day, simply put them in the oven at 350 °F (180 °C) for 5 minutes. This makes the crust wonderfully crispy again, almost like freshly baked.
Traditionally, we use a dark rum(rhum ambré) in France. It gives the dough that deep, warm aroma that harmonizes so wonderfully with the vanilla.
This is the secret of the professionals from Bordeaux! Beeswax has a high smoking point which is important for the first baking stage. Plus, it ensures a beautiful shine and a hard crust. If you like it more modern, simply use a good baking release spray – that works great too.
Yes, you can ! Qfter baking, you must first allow them to cool completely and then freeze them in an airtight container. To defrost, simply bake them briefly in the oven and they taste like fresh from the French patisserie.
They turned out perfect!! Thank you. I was excited to finally use the molds I purchased in Paris.
Thank you Sue, so happy you they turned out well!
Excellent recipe ! Well explained ! I made a batch this week and they worked so well abd were delicious, thank you
Thank you Sabrina, so happy you liked the recipe and the canelés turn out delicious! Merci 🙂
Amazing recipe! Made a batch this week and they turned out perfect ! Thank you so much !