Milk/Cream

Canelés

by:
September 20, 2017
3.8
8 Ratings
Canelés
Photo by Ren Fuller
  • Makes Makes about 16 canelés – precise yield may vary base on the size of your molds
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 Jeanne McDowell

What You'll Need
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
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.
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Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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29 Reviews

Stephanie M.
Stephanie M. July 21, 2020
This recipe is sheer + utter perfection! Just follow the recipe step by step + use the silicone mold for PERFECT canelés every time. You might singe the tips of your fingers a teeny bit flipping them in the mold but it's SO worth it. They're better than any I've ever had in Bordeaux ~ Thank you so much, Emily!
 
Vjempty
Vjempty May 25, 2020
Anyone have trouble with step 9? Flipping the caneles and putting them back in their molds? It seems impossible! Any input would be greatly appreciated!
 
Rhsant
Rhsant April 6, 2020
These are like flan with a crunchy crust. They're more custardy than what I prefer, but they still taste great and close enough to what I was craving. They are supposed to be very dark (almost black) on the outside.
 
Kirsten
Kirsten May 14, 2019
Love this recipe, thank you Erin! They turned out perfectly.
 
Rene M.
Rene M. May 10, 2019
Hi Erin, I made canelés in a silicone mold for the first time about a year ago (not your recipe) and they were good - not perfect - but good. However, I have subsequently bought a metal (non-stick) mold (from Amazon), which I haven't used yet. I also purchased some edible beeswax and was wondering if it will work to melt beeswax and butter to coat the cavities as one does for the copper molds. May not work since it's non-stick, but worth a try. I'm going to try this but if you have a thought on this, please let us know.
 
Kerry G.
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.
Ashley M. January 14, 2018
Help! I've made this 4 times now. First time came out PERFECT. Since then I've had failures.
2 questions:
1) should batter come to room temp after then overnight resting in fridge before it's baked?
2) when batter is resting it separates. Should it be stirred back together before baking?
I'm determined to get my good results again.
I LOVE Canele!
I might just have to book at trip to Paris to do some investigating!!!
 
NEHA
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.
 
Christine
Christine March 27, 2019
I remember them being like that even in Bordeaux. They're extreme caramelization that edges in on burnt around the bottom edges almost deterred me from ever trying this crunchy, caramelized, custardy treat that is probably more of an adult treat meant to be enjoyed over tea or coffee. At least, until I made this recipe and let my son try one. He's devoured 3 1/2 this afternoon. Other note: I made batter on Sunday. Didn't get a chance to pop in oven until Wednesday. Held up gloriously. :)

PS - I used a de Buyer silicone mold that created a wonderfully crunchy, evenly browned exterior bc I can't find the little copper molds I bought in Bordeaux. Worked like a charm.
 
sygyzy
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
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.
Casey M. October 19, 2017
Hi Erin,

I ordered the smaller version of the canelé pan you suggested -- any tips on adjusting the baking time accordingly?
 
Mr G.
Mr G. October 3, 2017
Hi Erin, the weights of the eggs and the yolks are the same, right?
 
Erin J.
Erin J. October 3, 2017
The amounts listed are correct! Thanks!
 
connie
connie October 2, 2017
I have copper molds, would the recipe be exactly the same?
 
Erin J.
Erin J. 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
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!

I executed your recipe to the gram and it worked deliciously!
 
Eddie
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.
 
Erin J.
Erin J. October 2, 2017
Hi Eddie - added some clarifications! Thanks!
 
Rachael H.
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.
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
alison October 1, 2017
The step to butter the molds and then heat in oven is missing from the final recipe.
 
Erin J.
Erin J. October 2, 2017
Thanks, Alison - it's been added to match the article!
 
alison
alison October 1, 2017
The step to butter the molds and then heat in oven is missing from the final recipe.
 
dymnyno
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!
 
Erin J.
Erin J. September 26, 2017
Hope you love them as much as I do!!! Check back tomorrow for a detailed step-by-step post!
 
Ali W.
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?
 
Erin J.
Erin J. 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
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.