Canelé is a traditional French pastry that has been enjoyed for centuries. It is a small, cylindrical cake with flour, eggs, butter, and sugar. The unique shape of the canelé is created by baking it in copper molds carved with ridges. Its caramelized crust and custard-like center make it an irresistible treat!

Brief History and Origin

The origin of Canelé dates back to the 16th century in Bordeaux, France. It was believed to have been created by nuns to use leftover egg yolks from making angel food cakes. However, its popularity began when it was served at the court of Louis XIV in Versailles in the late 17th century.

Since then, Canelé has become a beloved pastry among French people and beyond. It has spread across Europe and reached North America, which is now popular in many bakeries and restaurants.

Canelé – The Recipe

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total time: 1 hr 20 mins
• Servings: 4

Ingredients

• 470ml milk, full-fat
• 50g unsalted butter
• 1 tsp. vanilla extract
• 230g granulated white sugar
• 1 whole egg
• 2 egg yolks, beaten
• 50ml dark rum
• 120g all-purpose flour
• ¼ tsp. salt

Instructions

1. In a saucepan over medium-high heat, pour 160ml milk, 20g sugar and vanilla extract, bring to a simmer, then remove from heat and let it sit until lukewarm.
2. Add egg and whisk until fully incorporated, then add remaining milk and dark rum.
3. In a separate bowl, add the remaining flour, salt and remaining sugar, mix well, then add 1/3 of the liquid mixture and whisk well. Add the remaining liquid mixture into 2 portions while keep whisking. Avoid over-whisking.
4. Using a sieve, strain the batter into an air-tight container, press gently using cling film, close the lid and transfer to the refrigerator overnight.
5. Prepare the oven and preheat it to 210 degrees C. Also, prepare canelé molds (5cm.) by warming them in the oven for 5 to 10 minutes. Reduce the temperature of the oven to 160 degrees C.
6. Remove the molds from the oven, and apply a thin layer of beeswax to the inside molds using a brush.
7. Take the batter out of the refrigerator, remove the cling film and mix the batter gently; avoid overmixing.
8. Fill each prepared mild with batter, leaving 0.5cm of space from the top. Transfer the molds to the preheated oven and bake for 30 to 35 minutes.
9. When ready, take out of the oven, allow to sit for 10 minutes, then carefully remove canelé from molds. Let them cool completely before serving.

Popular variations

Here are a few ways you can change this basic recipe to adjust it to your liking:

• Cherry Blossom Canelé: This canelé has a sweet and floral flavor and aroma, making it very delicious.
• Lemongrass Ginger Canelé: The unique combination of lemon grass and ginger adds a clean and slightly spicy flavor.
• Orange Blossom Canelé:The bright flavor of orange blossom takes this classic dessert to the next level.
• Chocolate Canelé:The richness and deep flavor of chocolate are everyone’s favorite.
• Aged Rum and Hazelnut Canelé: The depth of aged rum and the nuttiness of hazelnuts make this recipe perfect for festivities.