Canelés
Canelés are small Bordeaux cakes with a dark caramel crust and moist vanilla centres. Chill the thin batter before baking, starting at high heat and then reducing the temperature.
Additional 12 h — cooling and chilling
How to make it
Prepared 0 of 6 steps
Heat the milk base
Heat milk, 40 g butter and vanilla until steaming without prolonged boiling. Remove from heat and cool to about 50 °C. Reserve remaining butter for the moulds.
Mix without foaming
Combine flour, sugar and salt. Add egg and yolks with some warm milk and mix out lumps. Gradually add remaining milk and rum; the batter should be thin like crêpe batter.
Rest in the refrigerator
Strain, cover and refrigerate for at least 12 hours. Before baking, stand at room temperature for 30 minutes and gently stir in settled flour without beating.
Prepare the pan
Heat the oven to 220 °C. Use a metal mould for 12 canelés rated for this temperature and thinly coat with remaining 20 g butter. Fill cavities about three-quarters full, allowing space to rise.
Bake in two stages
Bake for 15 minutes at 220 °C, then 45–55 minutes at 180 °C. The crust should be dark caramel, not black, and the centre set without liquid batter, with an internal guide of 90 °C.
Unmould and cool
Rest in moulds for 5 minutes, then carefully turn out onto a rack. Cool for at least 30 minutes to firm the crust. Silicone moulds need different timing; no icing sugar, cream or berries are added.
Little hint
Proper canelé moulds create the ridges and dark crust; muffin tins give a different result. Do not judge by a dark top alone: a runny centre means baking is unfinished.
Frequently asked questions
What should I watch out for when cooking?
Proper canelé moulds create the ridges and dark crust; muffin tins give a different result. Do not judge by a dark top alone: a runny centre means baking is unfinished.
How should I prepare the ingredients?
Heat milk, 40 g butter and vanilla until steaming without prolonged boiling. Remove from heat and cool to about 50 °C. Reserve remaining butter for the moulds.
