Canelés Recipe (Cannelés Bordelais)
Canelés, sometimes spelled as cannelés, are sticky, sweet rum cakes from the French region Bordeaux. That’s why they’re also sometimes referred to as cannelés bordelais. These little custard cakes are truly divine and a rare treat to find in the States.
Canelé | Cannelés
I had the opportunity to visit the Bordeaux region during my last trip to France. My best friend’s mother-in-law lives in that area, so we decided to take a weekend trip to visit her.
On the way to her house, I asked my friend to stop at a patisserie so that I could pick up something as a gift for the hostess. Instead, my friend encouraged me to stop at this tiny shop that sold some of the best canelés (a Bordeaux specialty) she had ever eaten.
I had of course heard of canelés, or cannelés (depending on how you spell it), having been to France before, but I had never come across them in Paris.
It turns out that canelés were even better than I imagined them to be; they were just as addictive as my friend described them to be!
During this weekend visit, my friend’s mother-in-law invited some of her own friends to join us for lunch one day. One of these friends was a sweet woman who shared her recipe for cannelés bordelais.
I told her about my blog and how I had fallen in love with these little rum cakes during my stay, and she kindly emailed me the recipe for this iconic Bordeaux dessert.
And what a recipe…these are divine!
Now, normally, I’m not thrilled with the idea of purchasing specialty pans like the one needed for these, but you must have a canelé pan to make true canelés.
Some people use a copper canelé mold, as it’s very iconic and traditional to do such. I honestly love using a silicone mold for three reasons:
- The 100% silicone ones are easy to store (they are flexible and easily bend/fold)
- They’re easy to clean – just pop the pan in the dishwasher
- The silicone, or silicone coated ones, easy to get the canelés out of the pan – you just pop them right out
It was brought to my attention that some canelé recipes call for beeswax as a way of coating the canelé molds, but you really don’t need that. Finding an all-silicone, regular size canelé mold isn’t always easy, which is why I recommend going for a silicone coated one instead if you can’t find it.
And while buying a specialty pan might not typically be the most practical thing, I’m sure you will be getting much use out of your pan as these canelés are scrumptious.
Canelés are made with a generous dose of rum, then the batter is left to rest overnight where the rum flavor can develop even further.
The key to making canelés the addictive treat they are is the baking method.
You see, canelés have this unique quality where they have a sticky, caramelized-looking exterior and soft, custard-y interior. In order to achieve this perfect texture contrast, you have to bake the canelés at different temperatures for various durations.
Not everyone knows how to make a great canelé, and that’s why I was so grateful and excited to receive this authentic canéle recipe from my new French friend. I hope you guys enjoy these just as much as I do!
A Bordeaux dessert specialty made up of rum-flavored, sticky little cakes.
- 500 ml milk, 2 cups + 2 tbsp
- 1 tbsp vanilla extract
- 2 whole eggs
- 1 egg yolk
- 125 g all-purpose flour, 1 cup
- 225 g granulated sugar, 1 cup + 2 tbsp
- 150 ml rum, 1/2 cup + 2tbsp
- Combine the milk and vanilla extract; temporarily set aside.
- To a large bowl, add the eggs and egg yolk, then whisk until the yolks are broken up. Pour in the milk and vanilla mixture, then whisk again until combined.
- Add the all-purpose flour and sugar, whisking until smooth and lump-free.
- Add the rum and whisk again to combine. Refrigerate the batter for at least 12 hours, or overnight if possible.
- The next day, preheat the oven to 440°F. If using a silicone canelé pan, place the pan on a wire, oven-safe rack (this will make transferring the pan to the oven easier). Give the batter a whisk, then use a small ladle to fill the molds with enough batter to almost reach the top of the molds.
- Bake the canelés at 440°F for 20 minutes. Then reduce the heat to 300°F and bake for another 30 minutes. Finally, increase the heat to 430°F and bake for 5 minutes.
- Remove the pan from the oven and let the canelés cool in the pan for 30 minutes. Gently pop the canelés out of their molds and serve.
Nutrition Information:Yield: 21 Serving Size: 21 Servings
Amount Per Serving: Calories: 41Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 27mgSodium: 8mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g
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Do we take the canelés out of the oven while it changes temperature and put them back in once the temperature has changed, or do you leave them in the oven as the temperature cools and count that in the time?
Hi Gillian, once you’ve preheated the oven and stuck the canelés in, they remain in the oven the entire time. No need to pull them out and wait for the various temperature changes.
Will this recipe fit in the mini 30 pan? Will there be extra?https://www.amazon.com/gp/product/B003VIDVZO/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1
Hi Wendy! I’ve never done them in a mini pan, but I would assume that they would fit and there just may not be extra as the recipe usually yields about 21 regular caneles!
Thank you! Oops, I meant I have a 20 mini pan. Typo! So I think, maybe I should cut the recipe in half.
What alcohol can I use instead rum, also is there a alternative to use in replace of alcohol.
Hi Maria! I’ve personally never substituted anything for the rum as this is a very distinct flavor of a canelé, however, I have heard from others who have used cognac and grand marnier with good results. I think the liquor is very forgiving, but again, the taste will be slightly different if you’re not using rum. 🙂
I used Maple Crown Royal – tasted reminiscent of French toast. It was because I was out of Bacardi.
Yum! French toast caneles sound good to me! 🙂
These are exquisite and so easy to make. My husband is in heaven!
Used the silicone coated pan.
Fabulous Sue!! I’m so glad you and the hubby enjoyed these! Thanks for leaving a comment <3
I have a platter of these little jewels cooling as I write. I used both the FRESHWARE mini 30 pcs and regular size 15 pcs. They both turned out wonderful. I doubled the recipe and as we are watching our sugar intake, I cut the amount of sugar in half. We can’t quit having ‘just one more’. We love the crispy exterior and chewy interior & the vanilla & rum flavors shine through. I will make these often throughout the holidays.
…as an additional remark to the above, I sifted the flour when wisking it in to help prevent lumps 😋
These are absolutely beautiful. I ordered the molds as you recommended and will be making caneles! I use to make small rum cakes for Christmas gifts, but nothing as elegant as these morsels. Lovely with my coffee and chicory an lait. Love your blog! Many thanks.
How exciting, Laurean! And these would be such delightful Christmas gifts <3 Thanks so much for following the blog - hope you enjoy this recipe as much as I do! 🙂
I can’t wait to find a caneles pan and make this dessert. It I truly love it, which I expect to do, this may be this year’s Christmas dessert..
Yay, I’m so glad you are excited to try this, Marilyn! Canelés are wonderful! 🙂 If you’re looking for a good pan, this is the one I use and like: https://www.monpetitfour.com/product/freshware-silicone-mold-for-caneles/
OMG I cannot tell you how long I’ve been looking for this exact little morsel of goodness! A french bakery in Williamsburg VA sells these and I am addicted to them. I usually buy all they have & freeze them, eating one a day to make them last.
They are the best dessert item I’ve ever tasted. Thank you so much for posting AND especially posting a link to the baking pan.
I hope mine turn out remotely close to those I love from the bakery. THANK YOU !!!!
Hi Marina! So excited to hear that you love these as much as I do! They’re such a specialty that its seriously hard to get a good recipe for them. This one is straight from a French friend in Bordeaux who makes them at home and I’ve loved using her recipe. Hope you enjoy the recipe too! <3