Canelés

September 20, 2017


Author Notes: I'm so excited to share this recipe from my upcoming book, The Fearless Baker (out October 24th). If you’ve ever had a canelé—the incredibly decadent French sweet featuring a deeply caramelized outer crust and a soft, custardy center—you’ve undoubtedly wished they could be ever-present in your life. While the batter is easy to make, canelés are traditionally a bit complicated. Traditional methods require copper molds that are coated in an edible beeswax. It’s enough specialized stuff to turn me off, and I’m nearly addicted to these beauties. So I figured there had to be another way! Full disclosure: you still need a special mold to pull these off, but I’ve formulated my recipe to be made in easy, breezy (did I mention inexpensive and easy to clean?!) silicone, with nothing but a little soft butter to aid the process (yum).

Featured in: How to Make French Canelés (It's Simple).
Erin McDowell

Makes: makes about 16 canelés – precise yield may vary base on the size of your molds

Ingredients

  • 2 cups (484 g) whole milk
  • 1/4 cup (60 g) heavy cream
  • 2 tablespoons (28 g) unsalted butter
  • 1 1/4 cups (248 g) granulated sugar
  • 1 1/4 cups (150 g) all purpose flour
  • 2 large (113 g) eggs
  • 2 large (54 g) egg yolks
  • 2 tablespoons dark rum
  • 1 tablespoon (15 g) vanilla extract
  • softened unsalted butter, as needed for greasing the mold
In This Recipe

Directions

  1. The day before you want to make the canelés, combine the milk, cream, butter, and 1/4 cup (50 g) of the sugar in a medium saucepan and bring it to a simmer over medium heat.
  2. Meanwhile, in a large heatproof bowl, whisk together the remaining 1 cup (198 g) sugar and the flour to combine. When the milk is about to simmer, add the eggs, yolks, rum, and vanilla to the bowl (with the sugar/flour mixture) and whisk to combine.
  3. Pour the hot milk mixture into the bowl in a slow, steady stream, whisking constantly until the batter is smooth; take care not to incorporate too much air.
  4. Strain the batter into a storage container, cover tightly, and refrigerate overnight or for up to 24 hours.
  5. The next day, set the batter out to warm to room temperature for 1 hour—you can work with it in batches if necessary. (I only have one mold with 8 cavities, so I make two batches.)
  6. Preheat the oven to 450° F with the oven rack in the center. Rub the cavities of a silicone canelé mold generously with soft butter. Place the mold on a baking sheet and transfer to the oven for 3-4 minutes. Meanwhile, transfer the batter to a container with a spout, such as a large liquid measure.
  7. When the mold (on the baking sheet) is hot, pour the batter into the molds, filling each three-quarters full (my mold has 8 cavities that each hold 1/3 cup (about 75 g) batter. If your molds are larger/smaller you may need more/less). Immediately return the mold and baking sheet to the oven and bake until the canelés puff up and begin to brown, 30-32 minutes. (Resist the urge to open the oven door during baking other than the following steps—the pastries are more likely to bake properly with a consistent oven temperature!)
  8. Reduce the oven temperature to 400 degrees Fahrenheit and bake the canelés for 30-32 minutes more; the surface should be very golden.
  9. Remove the baking sheet from the oven and use a small offset spatula to loosen each pastry gently from the mold and flip it over inside the mold (this will help brown the pastries evenly all over). Return the canelés to the oven and bake until the tops are deeply golden, 12-15 minutes more.
  10. Let the canelés cool completely in the mold before unmolding and serving.

More Great Recipes:
French|Milk/Cream|Rum|Dessert

Reviews (23) Questions (0)

23 Reviews

Kerry G. March 14, 2018
SO GOOD! Such great contrasts -crunchy and custard, bitter and sweet. I halved the recipe, and used Cointreau instead of rum, but otherwise followed to the T (using weight measures). Sublime when still ever so slightly warm with vanilla ice cream.
 
Ashley M. January 14, 2018
Help! I've made this 4 times now. First time came out PERFECT. Since then I've had failures. <br />2 questions:<br />1) should batter come to room temp after then overnight resting in fridge before it's baked?<br />2) when batter is resting it separates. Should it be stirred back together before baking?<br />I'm determined to get my good results again. <br />I LOVE Canele! <br />I might just have to book at trip to Paris to do some investigating!!!
 
NEHA November 18, 2017
The temperature or the baking time given in the recipe seems to not work. The canneles had burnt and charred tops even when I underbaked them by couple of minutes and followed the recipe instructions exactly.
 
sygyzy October 25, 2017
I forgot one more thing - I weighed all my ingredients but not the eggs/yolks but I feel like I should have now since they vary so much. I also am not into super sweet things but I found the recipe to be undersweetened. I might add more sugar next time.
 
sygyzy October 25, 2017
I am a huge fan of caneles and am obsessed with making them at home. I have gone as far as ordering "real" copper custom molds from France, costing me over $130 for six! I have tried all sorts of techniques, short of the beexwax and butter coating for the molds. This is closest to success I've gotten. The only concern I have, in agreement with many others here, is the heat (and maybe time) seems high. I know you need the 450F to get the outside solid and caramelized but the bottom (which is exposed to the direct heat gets completely black. I tried reducing the initial bake to 425/27 mins, and the second to 375/27 mins and it seemed a bit better but still pretty dark. Has anyone thought about putting a piece of foil over the top of the mold 20 mins into the first bake? Sort of how you foil parts of your turkey to prevent overcooking?
 
Casey M. October 19, 2017
Hi Erin,<br /><br />I ordered the smaller version of the canelé pan you suggested -- any tips on adjusting the baking time accordingly?
 
Mr G. October 3, 2017
Hi Erin, the weights of the eggs and the yolks are the same, right?
 
Author Comment
Erin M. October 3, 2017
The amounts listed are correct! Thanks!
 
connie October 2, 2017
I have copper molds, would the recipe be exactly the same?
 
Author Comment
Erin M. October 2, 2017
Hi Connie - Unfortunately, it will change the baking times and temperatures, because copper conducts heat differently than silicone. While I imagine the batter would still work in a copper mold - I believe you might need to follow the method for those more closely than what I have here.
 
connie December 4, 2017
I found the silicone molds on sale and bought them because I really wanted to make these and I’m so happy I did! First the house is flooded with the most amazing smell, and then they emerge with a crunch on the outside with that stretchy tender middle. Pure bliss! <br /><br />I executed your recipe to the gram and it worked deliciously!
 
Eddie October 2, 2017
The instructions are a bit confusing. From step 6 onwards, “pan” is used to mean—I think—oven, mould, or baking sheet. If you would, please clarify. I’d love to try this recipe.
 
Author Comment
Erin M. October 2, 2017
Hi Eddie - added some clarifications! Thanks!
 
Rachael H. October 7, 2017
Hi! I'm having a go at making these today. My guess is that you mean 'transfer to the oven not the pan' in step 6?
 
Desiree D. October 2, 2017
I cannot wait to make these! Ever since I first had these in Bordeaux I have been obsessed, but they are near-impossible to find in my part of the world! I am currently hunting for a silicone mold then these bad boys are MINE! Thank you so much for this recipe!
 
alison October 1, 2017
The step to butter the molds and then heat in oven is missing from the final recipe.
 
Author Comment
Erin M. October 2, 2017
Thanks, Alison - it's been added to match the article!
 
alison October 1, 2017
The step to butter the molds and then heat in oven is missing from the final recipe.
 
dymnyno September 26, 2017
I think that I have tried at least 20 canele recipes trying to find the perfect one. La Boulangerie (Rigo) are the best ever and as close to those I tasted in France because he uses beeswax. I am going to try yours!
 
Author Comment
Erin M. September 26, 2017
Hope you love them as much as I do!!! Check back tomorrow for a detailed step-by-step post!
 
Ali W. September 26, 2017
One of your photos shows you buttering the mold. Do you do that before heating the mold? Doesn't the butter just melt into a pool in the bottom of the mold?<br />
 
Author Comment
Erin M. September 26, 2017
Hi Ali! Yes, you butter before heating the mold. Using soft butter ensures you can evenly cover the sides - then when you preheat it, yes, the butter melts a bit - but this is also supposed to happen. When the butter melts, it leaves a bit of a film on the sides, and a pool in the base. When you add the batter, some of the hot butter rises to the surface, which helps brown the part of the canele that isn't touching the mold. This is one of those times where it doesn't seem to make total sense, but it just WORKS (and trust me, I've tried it every way - including just brushing with melted butter after preheating the mold). Hope this is helpful!
 
Jenn October 10, 2017
I've made this twice! It is so good and the recipe is right on. I did weigh the eggs and it's good that I did (and the recipes has grams) because the yolks were small so I ended up using 2 extra egg yolks.