What is a Canelé and where does it come from?
This absolutely DELIGHTFUL French pastry is probably one of my favorites – a Canelé is so much to describe. This Canelés recipe yields a soft, custardy interior that is a bit sponge-like (and I mean a real sponge, in a DELICIOUS way), with a deeply caramelized, crunchy exterior. Typically rested overnight, just soaking in that beautiful vanilla flavor (and any other flavor you add). The ingredients couldn’t be more simple – but you do need a special pan. I included some options below.
The Canelé comes from the Bordeaux region of France, and it is often called Canelé de Bordeaux. It is traditionally baked in small cylindrical fluted molds, usually made of copper. This could be where the name comes from – ‘Cannelure’ (French), meaning fluting, corrugation, striations.
Beeswax was traditionally used to line the molds and is still used today. Many use a mix of beeswax and melted butter, or just butter (like me).
History of Cannelés
The history is interesting – as is common with these old recipes, attribution of the original recipe is hard to find. As with many French recipes, especially ones with eggs, it is possible it originated at a convent in the 15th or 18th century. There are records of canaule (or canaulé or canaulet) around the 18th century, which could be the same thing.
Canelés kind of disappeared at some point, but reappeared in the early 1900s. The pastry chef who re-popularized the recipe (of canauliers) added vanilla and rum.
Canelés de Bordeaux or Cannelés de Bordeaux?
This pastry can be spelled as Canelés (de Bordeaux) or Cannelés (de Bordeaux). The Brotherhood of the Canelé of Bordeaux (Confrérie du Canelé de Bordeaux) have it spelled with one ‘n’ and it kind of became its own “brand.” However, some notable bakeries in Paris spell it as Cannelés.
Canelés Recipe
What is in a Canelé?
You might be shocked at the simplicity of ingredients for Canelés de Bordeaux:
- Milk
- Butter
- Flour (I use Bread Flour)
- Eggs (and heavy cream in my recipe)
- Sugar
- Flavors like Vanilla, Rum, or in this case, Blood Orange Zest and Juice
How do you make Canelés?
You might also be shocked at how easy Canelés are to make.
- Make the batter by bringing the milk and butter to a boil
- Mix egg with sugar and flour
- Mix all together, add flavor. Cover and rest overnight.
- Butter the molds and bake!
Do I need a special mold for this Canelés Recipe?
Yes, you do need a special mold for the traditional shape. You can use the mold for many other cakes and things as well! I haven’t tried this recipe with any other types of molds, so if you do, let me know how it turns out!
Although they are traditionally made with copper molds, I personally have yet to buy some due to cost. Instead, I use a non-stick pan with 12 cavities. I grease mine with softened butter.
Here are some Canelés pan options (I use the first one):
Storing Canelés
Canelés are best enjoyed as close to the bake time as possible, and preferably on the same day they are baked (the crust begins to soften). However, you can always refresh them in the oven at 300 Fahrenheit / 150 Celsius for a few minutes. An air fryer would also work (temperature depend on your air fryer).
References: Wikipedia | Canele: https://en.wikipedia.org/wiki/Canel%C3%A9
Vanilla & Blood Orange Canelés
Description
This delightful French pastry is probably one of my favorites - A canelé is so much to describe. A soft, custardy interior that is a bit sponge-like (and I mean a real sponge, in a DELICIOUS way), with a deeply caramelized, crunchy exterior. Typically rested overnight, just soaking in that beautiful vanilla flavor (and any other flavor you add).
This makes a batch of 6. If you do double the recipe, please see the notes.
Ingredients for Canelés de Bordeaux
Ingredients
How to make Canelés de Bordeaux
Method
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Bring the milk, heavy cream, butter and about 1 tsp of orange zest to a boil in a small saucepan.
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Meanwhile, thoroughly mix the egg, flour and sugar in a medium-sized heat-proof bowl.
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Add the boiled milk little by little to the egg mixture, whisking constantly.
Start slow and whisk constantly. You want to temper the mixture, not scramble the eggs.
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Add the vanilla and juice from the half of the orange. Strain into another bowl or pitcher and cover.
Straining it will remove the zest and and any small pieces of cooked egg.
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Put the covered batter in the fridge overnight (at least 12 hours).
The batter can rest anywhere between 12-48 hours.
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Preheat your oven to 475 Fahrenheit or 250 Celsius. Liberally butter the Canelés molds with softened butter.
- Using a pastry brush to butter the molds is recommended.
- Note: Check the max temperature allowance for your mold/pan. Some may only go up to 450F, so just pre-heat to the maximum allowed (if not 475F).
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Take the batter out of the fridge, mix a couple times. Pour into the molds about to about 3/4 full.
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Bake for 10 minutes, then lower the temperature to 350F / 175C and bake for another 55-60 minutes.
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Remove the Canelés from the mold immediately and cool.
- You can flip them out onto a wire rack or counter. You may need to tap the molds to release them.
- If the bottoms are still light, put them back in the mold and oven again for a few more minutes.
Recipe Notes
Doubling the Recipe:
- If you want to double the recipe, double all of the ingredients, except instead of heavy cream, you can omit that and use 1 full egg yolk instead.
- Mix the egg yolk with the whole egg, sugar, and flour and continue as normal.
Storing Canelés
Canelés are best enjoyed as close to the bake time as possible, and preferably on the same day they are baked (the crust begins to soften).
However, you can always refresh them in the oven at 300 Fahrenheit / 150 Celsius for a few minutes. An air fryer would also work (temperature depends on your air fryer).
