Canele Recipe

canele recipe

This is a recipe for canelé, a traditional French pastry from the Bordeaux region that is flavored with vanilla and rum and has a crispy, caramelized crust and a soft, custardy interior:


  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup dark rum
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 eggs
  • 2 egg yolks
  • Vegetable shortening or butter, for greasing the molds


  1. In a medium saucepan, combine the milk, butter, sugar, vanilla extract, rum, and salt.
  2. Heat the mixture over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
  3. Remove the pan from the heat and let it cool to room temperature.
  4. In a large bowl, whisk together the flour, eggs, and egg yolks until smooth.
  5. Slowly pour the milk mixture into the flour mixture, whisking constantly, until the batter is smooth and well-combined.
  6. Cover the bowl with plastic wrap and refrigerate the batter for at least 24 hours or up to 3 days.
  7. When you’re ready to bake the canelés, preheat the oven to 450°F (230°C).
  8. Grease the canelé molds with vegetable shortening or butter.
  9. Fill the molds with the batter, filling each mold about 3/4 full.
  10. Bake the canelés for 10 minutes at 450°F (230°C).
  11. Reduce the oven temperature to 375°F (190°C) and continue baking the canelés for another 50-60 minutes, or until they are golden brown and crispy on the outside and soft and custardy on the inside.
  12. Remove the canelés from the oven and let them cool in the molds for a few minutes.
  13. Carefully remove the canelés from the molds and let them cool completely on a wire rack.
  14. Serve the canelés at room temperature, dusted with powdered sugar, if desired.

Enjoy your delicious canelés!

5/5 - (22 votes)

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