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Honestly, who has never dreamed of biting into a Bordeaux canelé? That little cake with a caramelized crust, that subtle vanilla taste and the little rum punch that makes all the difference… It’s a story of patience and precision, but I promise you it’s worth it.
At my place, I admit that baking is almost a ritual: I watch the oven like a temple guardian, because that’s where this unbeatable crispiness happens. Sometimes, I lose track of time a bit, and oops, it’s caramelized a little too much… But it’s still good anyway.
Before starting, you absolutely need a rested batter, ideally overnight. Yes, it complicates spontaneity a bit, but it’s the secret so that the inside is soft and flavorful. No cutting corners if you want the true Bordeaux taste.
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Ah, and then the mold! Traditionally, you need copper molds, but I know, not everyone has those at home. I use silicone molds, they’re less pretty to look at, but they work quite well, especially for home and everyday use.
Authentic ingredients for successful Bordeaux canelés
- 500 ml whole milk (it changes everything texture-wise)
- 50 g unsalted butter (for that little melting note)
- 2 whole eggs + 2 yolks (just for the richness)
- 200 g sugar (white, because brown colors too much)
- 100 g flour (classic, gluten-free doesn’t work as well here)
- 2 tablespoons amber rum (more or less, according to taste)
- 1 vanilla pod (or extract, but the real pod is better)
- A pinch of salt (it’s the little extra)
Going from raw batter to perfect canelé: the right preparation
First, boil the milk with the split vanilla pod – and yes, sometimes I let it infuse a bit too long, but it gives an amazing smell in the kitchen. Meanwhile, mix sugar, flour, and salt in a large bowl, it prevents lumps, especially if you don’t sift (I rarely do, I admit).
Then, gradually add the beaten eggs, then pour the hot milk in a thin stream. Here, be patient, stir well. Then comes the melted butter and rum. The batter should be fluid, almost liquid. You cover it and voilà, into the fridge for at least 12 hours. It changes everything.
The next day, preheat the oven to 210°C. The molds must be well buttered (I always repeat this step at least twice). Pour the batter up to 3 mm from the edge, because it doesn’t rise much, but it shrinks a bit.
- Prepare the batter the day before
- Carefully butter the molds
- Preheat the oven to 210°C
- Pour the batter leaving a tiny space
- Bake 10 minutes at 210°C then lower to 180°C for 45 minutes
Tips for perfect baking of Bordeaux canelés
Ah, the baking… sometimes I get a little scared. The real secret is in this two-step timing: first high, then gentler. It forms that golden and crunchy crust, without burning, but be careful, the slightest forgetfulness and it’s too hard or too soft.
If you see it’s caramelizing a bit too fast, quickly lower the temperature. I stay in front of the oven, nose pressed, and I turn the molds halfway through baking to keep it even. Not very academic but it works well.
Canelés are unmolded while still warm. If you wait too long, they stick (it happened to me many times). That’s also part of the charm: the crispy outside texture and the soft, even melting inside.
- Use an accurate and hot oven
- Bake in two stages (high then low)
- Turn the trays halfway through baking
- Unmold while warm to avoid sticking
- Don’t hesitate to taste to adjust baking
Personal variations and tips for a unique homemade canelé
Well, you can also play a bit – if you like a softer canelé, don’t hesitate to add a bit of fresh cream or a bit more milk in the batter. It lightens the inside, it’s nice. I’ve tried with cheese (like grated comté) for a savory canelé, an unexpected delight.
For storage duration, honestly, I keep them at room temperature, wrapped in a towel. Later, a quick pass in a warm oven or microwave and they come back to life like the first day.
- For a softer inside, a bit more milk/cream
- Vary the pleasures: savory canelés with cheese or herbs
- Store wrapped in a towel at room temperature
- Reheat before tasting to regain the crispiness
Why should the canelé batter be left to rest?
Resting allows the flavors of vanilla and rum to develop well and gives a soft and melting texture inside the canelés. Without this time, the batter would be less flavorful and too liquid.
Can silicone molds be used for canelés?
Yes, even if tradition calls for copper molds, silicone molds work well for home use. They produce a less caramelized result but are more comfortable and accessible.
How to get a perfectly crispy crust?
The secret is in two-stage baking: high temperature at the start to caramelize quickly, then a temperature decrease to finish cooking without burning.
Can canelés be prepared in a savory version?
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Absolutely, by adding grated cheese, herbs or even spices to the batter, you get soft and tasty savory canelés, perfect for aperitif.
How to store homemade canelés?
They keep very well at room temperature, wrapped in a towel. It is advised to warm them slightly before tasting to recover their crispiness.
