Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Canelé is a small, elegant French pastry from Bordeaux with a caramelized exterior and a soft, custardy interior infused with vanilla and rum. These cylindrical cakes are a classic French breakfast treat with a sophisticated flavor profile.
Prep
20 min
Cook
60 min
Total
140 min
Servings
12 srv
Difficulty
Hard
Calories
285 kcal
For 12 serving(s)
Per serving
In a saucepan, heat milk with vanilla bean and cinnamon stick until steaming, then remove from heat and let infuse for 30 minutes
Strain the milk mixture and whisk together with egg yolks, whole eggs, and sugar until well combined
Fold in flour and add dark rum and butter to the mixture, stirring until smooth
Let the batter rest in the refrigerator for at least 2 hours or overnight for best results
Brush canelé molds generously with melted beeswax or special canelé coating on all interior surfaces
Pour batter into prepared molds, filling them about three-quarters full
Bake in a preheated oven at 200°C for 50-60 minutes until the exterior is deeply caramelized and dark brown
Remove from oven and let cool slightly before carefully unmolding the canelés onto a wire rack
Sign in to rate this recipe.