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Traditional Canelé

Delightful French pastries with a crisp caramelized crust and a soft custardy interior, perfect for any elegant gathering or as a luxurious afternoon treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Baking, Dessert
Cuisine: French, Patisserie
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Canelés
  • 2 cups whole milk Provides a rich base for the custard
  • 1 cup granulated sugar For sweetness and caramelization
  • 1 tablespoon unsalted butter Adds richness and moisture
  • 1/4 cup dark rum For flavor depth
  • 1 teaspoon pure vanilla extract For aromatic complexity
  • 1/2 cup all-purpose flour Acts as the structure for the cake
  • 2 large eggs Bind the ingredients together for a smooth texture
For Coating Molds
  • 1 tablespoon beeswax For non-stick surface
  • 1 tablespoon unsalted butter For non-stick surface

Method
 

Preparation
  1. Brush the canelé molds generously with melted beeswax and butter.
  2. In a saucepan, combine the whole milk, sugar, and butter over medium heat. Stir until the sugar has dissolved and the butter is melted, then remove from heat and let cool slightly.
  3. In a mixing bowl, whisk together the dark rum, vanilla extract, eggs, and flour until smooth, then gradually incorporate the cooled milk mixture until fully blended.
Baking
  1. Pour the batter into the prepared molds, filling them about three-quarters full.
  2. Bake in a preheated oven at 450°F (232°C) for 15 minutes. Then lower the temperature to 350°F (177°C) and continue baking for another 35-45 minutes, until the tops are deep golden brown.
  3. Let the canelés cool for about 10 minutes in the molds before gently removing them.
  4. Place the canelés on a wire rack to cool completely before serving.

Notes

Enjoy the canelés fresh for the best texture and flavor. They can be stored at room temperature in an airtight container for about two days.