Bordeaux Canelés

Ingredients

• 500 g Whole milk (Whole milk, not skimmed)
• 25 g Unsalted butter (Unsalted butter, at room temperature)
• 1 Vanilla bean (Split lengthwise and scrape the seeds)
• 100 g All‑purpose flour (Sift to avoid lumps)
• 200 g Granulated sugar (Fine white sugar)
• 1 pincée Salt (Just a small pinch)
• 2 Eggs (Medium‑size eggs, at room temperature)
• 25 g Dark brown rum (Good quality rum, adds the characteristic flavor)
• 10 g Melted butter (for greasing the molds) (Used with a brush to evenly coat the walls)

Instructions

1. Prepare the vanilla

   Split the vanilla bean lengthwise and scrape the seeds with the back of a knife.

   Time: PT2M

2. Infuse the milk

   Pour the whole milk into a saucepan, add the butter, vanilla seeds and the split bean. Bring to a boil, then cover and let rest for 20 minutes.

   Time: PT25M

   Temperature: 100°C

3. Mix the eggs, sugar and salt

   In a bowl, beat the eggs, add the salt and sugar, then mix until the mixture is homogeneous.

   Time: PT3M

4. Incorporate the flour

   Add the sifted flour to the egg‑sugar mixture and stir until you obtain a thick, lump‑free batter.

   Time: PT2M

5. Pour the hot milk

   Remove the vanilla bean from the milk. Pour the hot milk in two portions over the batter, mixing well after each addition.

   Time: PT5M

   Temperature: 100°C

6. Let the batter cool

   Let the batter rest at room temperature until it is warm (about 15 minutes).

   Time: PT15M

7. Add the rum

   Stir the dark rum into the batter and mix quickly.

   Time: PT1M

8. Chill

   Cover the batter with plastic wrap and place in the refrigerator for at least 12 hours (ideally overnight).

   Time: PT12H

   Temperature: 4°C

9. Aerate the batter

   The next day, whisk the batter to make it smooth and slightly fluid.

   Time: PT2M

10. Preheat the oven

    Preheat the oven to 250°C.

    Time: PT10M

    Temperature: 250°C

11. Grease the molds

    Generously brush each metal mold with melted butter or cooking spray, focusing on the walls.

    Time: PT5M

12. Fill the molds

    Pour the batter into the molds up to 2‑3 mm from the rim (the canelés will rise during baking).

    Time: PT5M

13. First high‑temperature bake

    Place the molds in the oven and bake for 10 minutes at 250°C.

    Time: PT10M

    Temperature: 250°C

14. Reduced‑temperature bake

    Lower the oven temperature to 190°C and continue baking for 1 hour.

    Time: PT1H

    Temperature: 190°C

15. Cool slightly

    Remove the canelés from the oven and let cool for 10 minutes at room temperature before unmolding.

    Time: PT10M

16. Unmold

    Gently tap each mold on the work surface to release the canelé.

    Time: PT2M

Nutrition Facts

Calories

240

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk: Semi‑skimmed milk (slightly changes texture)
• Instead of Unsalted butter: Margarine
• Instead of Vanilla bean: 1 teaspoon vanilla extract
• Instead of All‑purpose flour: Pastry flour
• Instead of Granulated sugar: Cane sugar
• Instead of Eggs: Organic chicken eggs
• Instead of Dark brown rum: White rum, Brandy
• Instead of Melted butter (for greasing the molds): Cooking spray

Equipment Needed

• Medium saucepan
• Mixing bowl
• Whisk
• Kitchen scale
• Silicone or wooden spatula (optional)
• Copper or aluminum canelé molds (12 pieces)
• Baking sheet
• Oven
• Plastic wrap (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Use metal molds (copper or aluminum) and avoid silicone molds
• Grease the molds generously for easy unmolding
• Observe the thermal shock: 250°C for 10 min then 190°C for 1 h
• Unmold the canelés while they are still warm

Chef Tips from the Video

• Use traditional copper molds for the best crunchy‑soft contrast.
• Slightly heat the greased molds before pouring the batter to accelerate the thermal shock.
• Lightly sprinkling the molds with sugar before greasing gives an even shinier crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days (the crust will lose its crunch).

Freezer: Can be frozen for up to 1 month, reheat in the oven at 180°C for 5‑10 min to regain crunch.

Room temperature: At room temperature for 1‑2 days in a non‑airtight container to keep the crust.

Make-Ahead Tips

• Prepare the batter the day before and let it rest in the fridge; the canelés can be baked the same day.
• The molds can be pre‑greased in advance and stored in the refrigerator in a plastic bag.