📝 About This Recipe
Originating from the heart of French wine country, the Canelé is a masterpiece of textures, boasting a dark, deeply caramelized shell that shatters to reveal a custard-like, honeycomb center. Infused with aromatic dark rum and Tahitian vanilla, these copper-molded gems are the hallmark of a true pâtissier. This recipe honors the traditional 48-hour resting period, ensuring a complex flavor profile and the perfect structural integrity that makes this Bordeaux specialty legendary.
🥗 Ingredients
The Infusion
- 500 ml Whole Milk (Full fat is essential for the custard texture)
- 50 grams Unsalted Butter (High quality, European style preferred)
- 1 whole Vanilla Bean (Split and seeds scraped)
The Batter Base
- 125 grams All-Purpose Flour (Sifted)
- 250 grams Granulated Sugar
- 1/2 teaspoon Salt (Fine sea salt)
- 2 large Whole Eggs (At room temperature)
- 2 large Egg Yolks (At room temperature)
- 50 ml Dark Rum (Aged or spiced rum works beautifully)
The Coating (White Pomade)
- 25 grams Beeswax (Food grade)
- 25 grams Unsalted Butter (Melted with the wax)
👨🍳 Instructions
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1
In a medium saucepan, combine the milk, 50g butter, and the scraped vanilla bean seeds and pod. Bring to a gentle simmer over medium heat, then remove from heat immediately and let it cool until it is just warm to the touch (about 50°C/120°F).
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2
In a large mixing bowl, whisk together the sifted flour, sugar, and salt until well combined.
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3
In a separate small bowl, lightly whisk the 2 whole eggs and 2 egg yolks. Do not overbeat; you want to avoid creating air bubbles.
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4
Slowly pour the warm milk mixture into the dry ingredients while whisking gently from the center outward. Once smooth, stir in the beaten eggs and finally the dark rum.
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5
Strain the batter through a fine-mesh sieve into a clean container to remove any lumps or vanilla pod remnants. Cover tightly with plastic wrap directly touching the surface and refrigerate for at least 24 hours, ideally 48 hours. This 'aging' is crucial for the starch to hydrate and the flavor to develop.
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6
When ready to bake, preheat your oven to 450°F (230°C). If using copper molds, place them in the oven for 5 minutes to warm up.
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7
Prepare the coating: Melt the beeswax and 25g butter together in a double boiler. Carefully brush the inside of the warm molds with a thin, even layer of the wax mixture, then turn them upside down on a wire rack to let excess drip out.
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8
Gently stir the cold batter (do not whisk!) to redistribute any settled flour. Pour the batter into the prepared molds, leaving about 1cm (1/2 inch) of space at the top to allow for rising.
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9
Place the molds on a heavy baking sheet and bake at 450°F (230°C) for 15 minutes. This high heat sets the exterior crust.
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10
Reduce the oven temperature to 375°F (190°C) and continue baking for 45 to 55 minutes. The tops should look very dark brown, almost burnt, which is the signature caramelized look.
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11
Immediately after removing from the oven, carefully unmold the canelés onto a wire rack while still hot. If they stick, a gentle tap should release them.
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12
Allow the canelés to cool completely (about 1 hour). The crust will harden and become crunchy as they cool, while the inside remains soft and custardy.
💡 Chef's Tips
Never skip the resting period; 48 hours results in a significantly better interior texture and deeper rum flavor. If you don't have beeswax, use a 'canelé lubricant' of melted butter, but the crust won't stay crunchy as long. Avoid over-whisking the batter; air bubbles will cause the canelés to rise out of their molds like soufflés during baking. If the canelés rise too much during the first 15 minutes, briefly remove them from the oven to let them settle, then return to bake. Copper molds provide the best heat conduction, but high-quality silicone molds can be used if you increase the baking time slightly.
🍽️ Serving Suggestions
Serve at room temperature within 4-6 hours of baking for the peak 'crunch-to-custard' ratio. Pair with a glass of chilled Sauternes or a dark, robust espresso. Serve alongside fresh raspberries to provide a tart contrast to the deep caramel notes. For a decadent dessert, add a small dollop of Chantilly cream on the side. These are best enjoyed as a 'goûter' (afternoon snack) in the traditional French fashion.