Classic Canelés de Bordeaux: A French Pastry Delight

Discover the magic of canelés, a French pastry treasure from Bordeaux. These small, cylindrical cakes boast a caramelized crust and a custardy interior that will transport your taste buds straight to France.

Unraveling the Canelé Mystery

Canelés have long been shrouded in pastry legend, known for their fussy nature and the challenge of achieving that perfect balance between a glossy exterior and a soft, custard-like center. But fear not! With this recipe and some patience, you’ll be crafting these delectable treats in your own kitchen.

The Secret to Canelé Success

Creating the perfect canelé is an art form. Here are some key tips to guide you on your canelé journey:

• Use a beeswax and butter coating to create a protective outer skin
• Start with high heat to form the signature crust
• Aim for a deep caramel color, but avoid charring
• Invest in copper molds for optimal results, but aluminum works too
• Remember, practice makes perfect – and even imperfect canelés are delicious!

Mastering the Canelé Technique

Mixing the Batter

The key to a perfect canelé batter is gentle handling. Avoid incorporating air by using a strainer to combine wet and dry ingredients. Let the batter rest for 24-48 hours to develop the ideal texture.

Preparing the Molds

Brush preheated molds with a butter-beeswax mixture, then freeze them. This crucial step ensures a beautifully caramelized exterior.

The Baking Process

Start with a blazing hot oven, then reduce the temperature. Keep a watchful eye as they bake, testing for the perfect color and doneness.

Canelés (Cannelés) de Bordeaux Recipe

Ingredients

• 17.6 ounces whole milk (498ml; about 2 cups plus 2 tablespoons)
• 10.6 ounces confectioners’ sugar, sifted, divided (301g; about 2 1/2 cups)
• 1.8 ounces unsalted butter, cubed (51g; about 3 tablespoons plus 2 teaspoons)
• 1 (6-inch) vanilla bean with the seeds scraped
• 2 large eggs (3.5 ounces; 100g)
• 2 large egg yolks (1.2 ounces; 34g)
• 4.4 ounces all-purpose flour (125g; about 1 cup), sifted
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 ounce dark rum (28g; 2 tablespoons)
• 2 ounces pure beeswax (57g; about 1/4 cup)
• 2 ounces homemade or store-bought clarified butter (55g; about 1/4 cup)

Directions

1. Two days before baking, prepare the batter. In a saucepan, combine milk, half the sugar, butter, and vanilla. Simmer gently, then remove from heat.
2. Whisk eggs, yolks, and remaining sugar. Gradually mix in warm milk. Sift flour and salt, then strain egg mixture into it. Add rum and gently combine. Strain again, add vanilla pod, and refrigerate for 24-48 hours.
3. One hour before baking, preheat oven to 350°F (180°C). Heat molds, prepare beeswax-butter mixture, and coat molds. Freeze for 30 minutes.
4. Preheat oven to 500°F (260°C). Fill molds with batter, leaving a small space at the top. Bake on a preheated tray for 15 minutes.
5. Reduce temperature to 400°F (200°C) and continue baking until deep golden brown, about 40-50 minutes. Check for doneness and adjust baking time as needed.

A Labor of Love

Creating perfect canelés takes time and patience, but the results are well worth the effort. Enjoy these delightful French pastries within 5 hours of baking for the best taste and texture.