Canelés are renowned for their distinctive appearance and taste. The secret lies in the special copper molds that create a perfectly caramelized crust while maintaining a moist and custardy center. The infusion of vanilla and a hint of dark rum adds depth to the flavor profile, making each bite a journey through the culinary traditions of Bordeaux.


These petite treats boast a unique combination of a caramelized crust and a tender, custard-like interior.
The origin of Canelés can be traced back to the Bordeaux region of France, where they are believed to have been created by nuns in the 18th century. Legend has it that the nuns would use leftover egg yolks from the winemaking process to create these delightful pastries. Over the years, Canelés have evolved into a beloved delicacy, embodying the rich culinary heritage of Bordeaux and capturing the hearts of pastry enthusiasts globally.
Prep Time 15 minutes
Cook Time 1 hour
Resting time 2 days
Total Time 2 days 1 hour 15 minutes
Course Brunch, Dessert, Snack
Cuisine French
Servings 8


  • 1 saucepan
  • 1 mixing bowl
  • canelé molds individuals or silicone mold


  • 2 cups milk
  • tbsp butter (25 g)
  • 1 bean vanilla or 1 tsp of vanilla extract
  • 1 cup sugar
  • cup all purpose flour
  • 2 yolks
  • 2 eggs
  • 3 tbsp dark rum


Prepare the Batter:

  • In a saucepan, combine the milk, butter, and the scraped seeds from the vanilla bean. Heat over medium heat until the mixture is warm, but not boiling. Remove from heat and let it cool.
  • In a separate bowl, whisk together the flour and sugar. Gradually add the eggs, one at a time, whisking continuously to avoid lumps.
  • Slowly pour the warm milk mixture into the flour and egg mixture, whisking constantly to create a smooth batter.
  • Stir in the dark rum and let the batter rest in the refrigerator for at least 24 hours (48 h is a must), allowing the flavors to meld.

Prepare the Molds:

  • Preheat the oven to 450°F (230°C). Coat the canelé molds with a mixture of melted butter and beeswax or use non-stick cooking spray.

Fill and Bake:

  • Fill each mold with the batter, leaving a little space at the top. Bake in the preheated oven for 15 minutes.
  • Reduce the heat to 375°F (190°C) and continue baking for an additional 45 minutes or until the canelés have a dark, caramelized crust.

Unmold and Serve:

  • Allow the canelés to cool for a few minutes before gently unmolding. The caramelized crust should be crisp, and the interior should be soft and custard-like.
  • Serve the canelés at room temperature and savor the unique combination of flavors and textures.
Keyword Bordeaux, French dessert, French Flavour


Storing Canelés properly is essential to preserve their texture and flavor. Here are some guidelines on how to store Canelés:

Room Temperature: Canelés are best enjoyed on the day they are baked when the crust is at its crispiest and the interior is at its softest. If you plan to consume them within 24 hours, you can store them at room temperature in an airtight container.

Refrigeration: If you have leftover Canelés that you won’t consume within a day, it’s advisable to refrigerate them. Place the Canelés in an airtight container or wrap them tightly in plastic wrap. Before serving, allow them to come to room temperature for the best texture.

Freezing: Canelés freeze well and can be stored for an extended period. Ensure they are completely cooled before freezing. Wrap each Canelé individually in plastic wrap and place them in a freezer-safe bag or container. To thaw, transfer them to the refrigerator overnight, and then let them come to room temperature before serving.

Avoid Moisture: Moisture can affect the texture of Canelés, so it’s crucial to keep them away from humid environments. If you refrigerate or freeze them, make sure they are well-sealed to prevent moisture absorption.

Reheating: If you want to restore the crispness of the crust, you can reheat Canelés in a preheated oven (around 350°F or 180°C) for a few minutes. Be cautious not to overheat, as this may cause them to become too dry.

  1. Remember that while storing Canelés, their texture may evolve, with the crust becoming less crisp over time. However, they will still retain their delicious flavor. Enjoying them fresh is the ideal way to experience the full range of textures, but proper storage can help extend their enjoyment.

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