THE Canelés that send you straight to Bordeaux

THE Canelés that send you straight to Bordeaux

Bordeaux is not just famous for its wines. All French people know and appreciate the marvelous canelés from Bordeaux. They are a delight when fresh out of the oven, with their crispy exterior and soft interior. Canelé is a delicious treat born on the quays of Bordeaux in the 16th century. The type of mold used influences the final result: copper molds are preferred by purists and will give you an ideal outcome! But if unavailable, silicone or aluminum molds will also allow you to enjoy this recipe. Prepare the batter the day before and let it rest overnight in the fridge for optimal results.


  • 2 cups (500 ml) of milk
  • 1/4 cup (50 g) of butter
  • 1 1/4 cups (250 g) of granulated sugar
  • 1 cup (125 g) of flour
  • 2 whole eggs + 2 egg yolks
  • 2 tablespoons of amber rum
  • 1 vanilla bean


  • Split a vanilla bean in half and scrape out the seeds with a knife. Place the bean and seeds in a saucepan with the milk. Bring the mixture to a boil. Remove from heat immediately and let it steep for 30 minutes.

  • In the meantime, in a bowl, mix together the flour and sugar. Add the eggs and rum to the mixture.

  • After 30 minutes, remove the vanilla bean from the milk using a strainer. Add the melted butter to the milk and vanilla mixture. Mix well. Gradually incorporate this mixture into the bowl.

  • Let the batter rest in the refrigerator until the next day.

  • Grease the canelé molds. Fill each mold about two-thirds full with the batter. Bake for 10 minutes in a preheated oven at 475°F (240°C), then reduce the temperature to 350°F (180°C) and continue baking for 30 minutes or until caramelized. Finally, unmold your canelés while still warm.

Bon appétit!

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