French Canele Recipe (2024)

August 28, 2023August 17, 2022 by Erin

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It’s not the canele recipe that makes great caneles; it’s the process! With the right equipment and this tried-and-true technique, you’ll make perfect French caneles with crisp, caramelized shells and luscious custardy centers.

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What is a canelé?

What is canelé made with?

How to make canelés de bordeaux

Copper vs. silicone canele molds

Expert tips

How long do they last?

Can you freeze them?

What is a canelé?

Canelé (pronounced “can-eh-lay”) is an elegant mini pastry made with milk, vanilla, butter, sugar, flour, and rum.

Not overly sweet, they’re like a handheld version of creme brulee.

If you haven’t tried these,you’re in for a yummy surprise. The size of small cupcakes, these custardy bites are flecked with vanilla and baked until the edges are deep amber in color.

“Canelé” is the French word for “fluted,” which refers to the signature flute-shaped molds, and “de Bordeaux” refers to the Bordeaux winemaking region in Southern France where this recipe originated.

Imagine a pudding-like batter flecked with vanilla beans and baked until the edges are beautifully caramelized.

What is canelé made with?

The technicality of canele leaves little room for fussing with the ingredients. Stick with this list and don’t make many substitutions if you can help it:

Milk – It’s the base of the satiny-smooth batter. For a thicker batter, substitute half of the milk with heavy cream.
Vanilla Bean – Scrape out those decadent vanilla beans from the inside of the pod for the absolute best flavor. If you can’t find vanilla beans, use quality pure vanilla extract.
Unsalted Butter
Powdered Sugar
All Purpose Flour – The super fine and light texture creates an extra moist and tender crumb.
Eggs
Dark Rum – Canneles are traditionally made with dark rum, but cognac is an excellent substitution.
Beeswax – This is traditionally used to coat the copper canele molds. It helps the pastries hold their shape while the edges caramelize and become deep amber in color.

How to make canelés de bordeaux

Begin by heating the milk and vanilla bean in a pot on the stove. Bring it up to a low boil, then take it off the heat and add the butter. Let the mixture cool slightly.

To make the canele batter, combine the powdered sugar and flour in a large bowl. Whisk the egg yolk, egg, and rum in a separate bowl. Finish by whisking the egg mixture into the dry mixture, followed by the lukewarm milk.

Strain the batter and refrigerate for at least 12 hours. This resting time is key to developing flavor in the batter. For the best results, let the batter rest 48 hours.

Coat your copper molds with beeswax butter (more on that below).

Copper vs. silicone canele molds

A bit labor intensive, yes, but true French caneles are baked in copper molds coated in beeswax butter. The scorching heat in the oven develops caramelized, crispy crusts with smooth, creamy centers. You need 18 (2″ x 1″) canele molds to make this recipe.

To prep copper molds: Melt beeswax and butter over low heat, then use a pastry brush to coat each mold. If the beeswax butter begins to thicken as you’re working, return it to the heat to loosen it up.
To remove from copper molds: Flip each mold with tongs and tap gently until the pastry falls out. Use a paring knife to guide it out if you need to.

Copper molds are non-negotiable when it comes to making authentic canele, however, they can be pricey. A more budget-friendly option are these silicone molds.

To prep silicone molds: No beeswax butter is necessary. Place the molds in the freezer for at least 30 minutes before filling them with batter.
To remove from silicone molds: Use a kitchen towel to grip the bottom of each flute and gently squeeze to coax out the tiny cakes.

Expert tips

Baking canneles in a convection oven ensures the pastries bake consistently. In a regular oven, you can gently pivot each mold a few times to help the pastries bake evenly.
As hard as it may be to wait, you MUST let the batter sit in the fridge for 12 to 48 hours before baking. This gives the flavors time to get to know each other and the batter to become extra creamy and custardy.
Keep a batch of batter chilled in small batches so you can bake fresh canele as often as you’d like!

How long do they last?

Homemade canneles are best when they’re still warm from the oven. The extras can be refrigerated in an airtight container for up to 2 days, but their quality declines the longer they sit.

Can you freeze them?

Yes! To freeze the baked caneles, wrap the individual pastries in plastic wrap and freeze in an airtight container for up to 1 month. To reheat, pop them in the oven at 500ºF until they’re as good as new.

Canele wine pairings

A sweet, semi-dry French white Bordeaux is the perfect pairing.
For something sweeter, serve with white dessert wines, like Moscato or Riesling. Champagne is always a good option for dessert as well!

More French dessert recipes

Blackberry Galette
Strawberry Galette
Mocha Coffee Mousse
Ricotta Mousse with Fresh Raspberries
Baked Brie in Puff Pastry
More → 35+ Traditional French Desserts

Did you make this canele recipe?

If you loved this recipe for cannelles, please leave a star review! Also, be sure to snap a picture of your finished treats to share with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings!

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Canele Recipe

It's not the canele recipe that makes great caneles; it's the process! With the right equipment and this tried-and-true technique, you'll make perfect French caneles with crisp, caramelized shells and luscious custardy centers.

5 from 8 votes

Print Pin

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Resting time: 12 hours hours

Total Time: 13 hours hours 30 minutes minutes

Servings: 15 caneles

Created by Platings and Pairings

Ingredients

2 cups whole milk
1 vanilla bean (split lengthwise and scraped)
4 Tablespoons unsalted butter (½ stick )
⅔ cup all purpose flour
1 ¾ cup powdered sugar
1 egg yolk
2 eggs
3 Tablespoons dark rum

If Using Copper Molds:

3 ounces beeswax (finely chopped (about 1/3 cup, if using copper molds))
3/4 cup unsalted butter

Instructions

In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk just to a boil over medium high heat, then remove the pan from the heat and add the butter. Set aside to cool to lukewarm.
In a large bowl, whisk together the powdered sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture.
Strain into a container; cover and refrigerate for at least 12 hours and up to 48 hours, the flavors will develop as the mixture sits.
If using copper molds, melt the beeswax in a saucepan over low heat. Add the 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
If using silicone molds, there is no need to coat them. However, they should be placed in the freezer for at least 30 minutes prior to using, in order to help develop a nice crust.
Preheat the oven to 460-degrees (not convection).
Place the molds on a rimmed baking sheet. When you’re ready to bake, fill each mold almost to the top.
Bake for 15 minutes, then reduce the oven to 375-degrees.
Bake for a further 45 minutes to 1 hour until the tops are a deep, golden brown, rotating once or twice during cooking to ensure even baking.
Let cool slightly. To remove canelles from copper molds, turn each one over with a pair of tongs and tap until the canelle falls out. If difficult to remove, use a paring knife to help guide it out.
If using silicone molds, use a dish towel to squeeze the bottom of each mold to help remove the canelles.
Enjoy.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

This canelles recipe was originally published in 2015. It was updated in 2022 to add new instructions and information.

Check out the web story here.

FAQs

Can I make canelé without rum? ›

Rum and Vanilla - Rum and vanilla are the two main aromas of the canelé. You can omit or just use one or the other. If you are not using rum, replace it with the same amount of milk.

Get More Info ›

Do you have to use beeswax for canelé? ›

TL;DR: You can bake fantastic canneles without expensive copper molds or beeswax. The best option for those wishing to bake canneles on a budget is to use a carbon steel pan with floured baking spray.

Read On ›

What does canelé mean in French? ›

Relatedly, the word Canelé originates from the French word for “fluted.” The Canelé is believed to date back between the 15th and 18th centuries. Most historians claim that the sweet custard pastry came from different places in Bordeaux or Southern France, regions known to be heavily inhabited by local winemakers.

Why does canelé rise too much? ›

If the oven isn't properly pre-heated the canelés will not bake properly. If filled not enough, the canelés will not rise above the molds (similar to a souffle) before collapsing back. If filled too much, they will rise too far above the rim, overflow and not collapse back.

What is a substitute for rum in a recipe? ›

Rum (light or dark) – Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. Substitute equal amounts of liquid. Sake – Rice vinegar. Sherry or Bourbon – Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract.

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What is a non-alcoholic substitute for rum in a cake? ›

Rum – White grape juice, pineapple juice, or apple juice in equal liquid amounts as called for in the recipe. Can also use these juices with 1/2 to 1 teaspoon of non-alcoholic rum, almond or vanilla extract added.

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Why rest canelé batter? ›

Then, rest the batter at least 24 hours, or preferably 48 hours, covered in the fridge. This resting time helps hydrate the flour, dissolve the sugar, and gives the proteins in the eggs time to change so the texture of the canelé is just right.

Do canelé need to be refrigerated? ›

How should I store my canelés? Leave them at room temperature, in the box provided, on the day of delivery. If not consumed on this day, move them to an airtight container and store them in the fridge. Let the canelés come to room temperature before eating again.

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Why is canelé so expensive? ›

Like aromatic bread, time is an ingredient in properly preparing the canelé, especially their copper molds. To my knowledge, France is the only place in the world you can specially order them, and they're expensive.

Why is my canelé mushrooming? ›

My French caneles are mushrooming in the oven!

Too much air in the batter! Make sure to strain more than once and allow to sit for at least 16 hours before baking.

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Is canelé healthy? ›

A canelé (or cannelé) is a small French pastry with a moist custard-like centre and a dark, thick caramelized crust. It is the shape of a striated cylinder approximately 5 cms in height and is a specialty of Bordeaux. These contain too much sugar for me to claim that they're positively good for you.

Find Out More ›

Should you warm up a canelé? ›

When all are finished, let the canelé cool on the wire rack for 45 minutes to 1 hour until hardened. They are best the day they're made but reheat well with a minute under the oven broiler.

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Can I freeze canelé? ›

Baked cannelé can be frozen (individually wrapped in plastic wrap) for up to one month. Remove from freezer and while still frozen, bake unwrapped at 500 degrees Fahrenheit for 5 minutes. Remove from oven and let rest for 30 minutes, bake again for 5 minutes. Remove and let cool until exteriors harden.