Canelés

These Canelés are a classic French pastry with an irresistible crispy exterior and a moist, rich, and custardy interior. They are flavored with vanilla and rum, making for a delightful treat.

Course Dessert

Cuisine French

Prep Time 1 30

Cook Time 1

Total Time 1 1 30

Servings - 18 canelés

Calories 179kcal

Author John Kanell

Ingredients

For the Batter:

2 cups whole milk (480ml)
1 cup granulated sugar (200g)
1 vanilla bean
¼ cup European-style unsalted butter (57g)
3 egg yolks
1 large egg
¼ teaspoon salt
1 cup all-purpose flour (120g)
¼ cup dark rum (60ml)

For the Coating:

⅓ cup unsalted butter melted (clarified is best) (75g)
¼ cup beeswax pellets or grated (see Notes) (40g)

Instructions

For the Batter:

In a small pot, combine the milk and ¼ cup of sugar. Split the vanilla bean and scrape out the seeds. Add both to the pot. Place over medium-high heat and bring to a simmer, stirring frequently. Add the butter and turn off the heat. Stir until the butter is melted.
In a large bowl, whisk together the egg yolks, egg, salt, and remaining ¾ cup of sugar until well combined.
Remove the vanilla bean pod from the milk mixture and reserve. Slowly whisk in about half of the hot milk into the egg mixture. Whisk in the flour until well combined, then whisk in the rest of the hot milk. Stir in the rum.
Strain the batter through a fine-mesh sieve into a large container. Add the vanilla bean pod to the batter, cover, and refrigerate for at least 24 hours and up to 5 days. (I prefer 48 hours.)
Make sure your molds are seasoned if they are new. See Notes about the seasoning method.

For the Coating:

Combine the butter and beeswax in a wide-mouth mason jar. Gently melt both together by placing the jar in a small pot with enough water to come up to the same level as the butter and beeswax in the jar. Heat over medium-low heat. (Do not let the water boil.). Stir the mixture occasionally until melted. Or, microwave the jar in 30-second intervals, stirring between each, until the mixture is melted and combined.

For the Assembly:

Preheat the oven to 300F.
Place the molds on a baking sheet and in the oven for a few minutes, just to warm them up. Meanwhile, set a wire rack over a sheet of parchment paper or paper towels.
Wearing an oven mitt or glove, hold a canelé mold and brush a thin coating of the beeswax mixture all over the inside of the mold. Place the mold upside down on a wire rack to drain and cool. Repeat with your remaining molds. (The coating should be very thin.) Once the molds have cooled, place them in the freezer until ready to use or at least 15 minutes.
Increase the oven temperature to 500F.
Once the oven is preheated, place up to 6 frozen molds on a small foil-lined baking sheet. Stir the chilled batter together and fill the molds on the baking sheet until they are almost full. (There should be about ⅜-inch of space left between the batter and the top edge of the mold. I use 80g of batter in my copper molds and 60g in the muffin pan-style molds.) Place the remaining batter back in the fridge.
Bake for 15 minutes. Reduce the temperature to 400F and continue baking for 45 minutes to 1 hour or until the tops are a dark brown, almost black and the canelés have settled back into their molds. (Depending on how thin the coating is in the molds, some may overflow onto the foil and slightly smoke during baking. This will not affect the canelés bake or flavor, but be ready to turn on your vent hood or open a window.)
Remove from the oven and immediately invert each mold onto a wire cooling rack. Remove the molds and allow the canelés to cool completely. Repeat the baking process with the remaining batter. The batter can be chilled for up to an additional 48 hours, so the canalés can be baked over time. Canalés should be enjoyed the day they are baked.

Video

Notes

Be sure to use food-grade unscented beeswax for the coating.
There are several different options for canelé molds, from the traditional copper molds made in France to other more economically priced molds and even muffin pan-style molds. All of them will bake a delicious canelé, but the final results may vary due to slight variations in the molds’ material, thickness, and shape. In testing, I found the French-made molds were somewhat tricky to get started with but gave the best results with the correct coloring and a crisp crust all over the canelés. The less expensive molds had a sunken white top. They still baked through and were delicious, but they did not have that classic look these French pastries are known for. The muffin pan-style molds worked very well but were squattier than the traditional copper molds.
If using a muffin pan style of molds, I recommend not preheating the molds before coating them in the butter-wax mixture. Instead, lightly brush the coating onto the inside of the molds, then freeze as directed. Fill the molds about ½-inch from the top edge. The bake time may increase or decrease depending on the size of the molds. Just look for a deep golden brown color on the top of the molds.
You will need to be patient and rest the batter in the fridge for 24 hours, as the texture of the interior of the canelés will not be the same if you bake them right away.
Do not open the oven to take a look! The high heat at the beginning will ensure a crispy crust, and opening the oven door will let all the hot air out.
If you have a mixing bowl with a spout, I recommend using it to make pouring the batter into the mold much more effortless.
I highly recommend using a scale to measure your ingredients, as it’s the most accurate method. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
Eggs are easier to separate when cold. I recommend separating them in advance if you have the time.

Nutrition