How to Make Canelé: A Classic French Pastry with a Crisp Caramel Crust

 

--- published by foodie Parmod.

If you're a fan of elegant French patisserie, then Canelé (also spelled Cannelé) is a must-try. These small, fluted pastries from Bordeaux boast a deeply caramelised crust and a soft, custardy centre, delicately flavoured with vanilla and a hint of rum.

Though traditionally baked in copper moulds, you can make excellent homemade Canelés using silicone moulds and a bit of patience. In this blog post, we’ll guide you step-by-step on how to make Canelé at home using British ingredients and terminology. Whether you're baking for a special occasion or simply trying something new, this recipe is sure to impress.

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What Are Canelés?

Canelé de Bordeaux is a small French pastry with a dark, crispy shell and a moist, almost custard-like interior. Traditionally baked in beeswax-lined copper moulds, they have a distinctive shape and texture. Canelés are flavoured with vanilla and dark rum, making them rich, fragrant, and perfect with a cup of coffee or dessert wine.

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Ingredients (Makes 8–10 Canelés)

500ml full-fat milk

50g unsalted butter

2 medium eggs

2 egg yolks

200g icing sugar

100g plain flour

1 tsp vanilla extract or 1 vanilla pod

2 tbsp dark rum (optional but traditional)

A pinch of salt

Melted butter or beeswax for greasing moulds

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Equipment Needed

Saucepan

Mixing bowls

Whisk

Fine sieve

Canelé moulds (silicone or copper)

Pastry brush

Cling film or reusable wrap

Fridge for chilling batter

Oven capable of 220°C+

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Method

Step 1: Prepare the Milk Mixture

1. In a saucepan, heat the milk, butter, and vanilla (pod or extract) until just below boiling point.

2. Remove from heat and let it cool to lukewarm. If using a vanilla pod, scrape out the seeds and return them to the milk.

Step 2: Make the Batter

1. In a large bowl, whisk together the whole eggs, yolks, icing sugar, and salt.

2. Sift in the flour and mix until smooth and lump-free.

3. Slowly pour in the lukewarm milk mixture, whisking continuously.

4. Stir in the dark rum (if using).

5. Cover the batter with cling film and refrigerate for at least 24 hours, or ideally 48 hours. This resting period is key for texture and flavour.

Step 3: Prepare the Moulds

1. Preheat your oven to 220°C (200°C fan) / gas mark 7.

2. Generously grease your canelé moulds with melted butter or beeswax. Make sure every ridge is coated to help form the caramelised crust.

Step 4: Bake the Canelés

1. Remove the batter from the fridge and give it a gentle stir (don’t whisk it).

2. Fill the moulds about ¾ full.

3. Bake for 15 minutes at 220°C to create the crust.

4. Reduce the oven temperature to 180°C (160°C fan) and continue baking for 45–55 minutes, or until the tops are deep brown and caramelised.

5. Remove from the oven and allow to cool in the moulds for 10 minutes. Then, turn out onto a wire rack.

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Tips for Perfect Canelés

Resting the batter is crucial. It gives time for the flour to hydrate and for flavours to develop.

Proper mould greasing ensures the Canelés release easily and develop their signature crust.

Copper moulds give the most authentic result, but silicone moulds still work well.

Canelés are best eaten on the day they are baked, ideally a few hours after cooling.

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Serving Suggestions

Serve your canelés slightly warm or at room temperature. They pair beautifully with:

Freshly brewed coffee or espresso

Dessert wines such as Sauternes

A scoop of vanilla ice cream

They also make an elegant addition to a dessert platter or afternoon tea.

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Storage and Freezing

Canelés are best enjoyed fresh, but they will keep in an airtight container at room temperature for up to 2 days. To revive their crispiness, place them in a hot oven for 5–7 minutes.

You can also freeze unbaked batter and bake directly from frozen by adjusting the cooking time.

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Final Thoughts

Making Canelé at home may seem daunting, but with a bit of planning and patience, it’s absolutely achievable—even without copper moulds. The end result is a sophisticated pastry with contrasting textures and deep, comforting flavours.

Whether you’re a seasoned baker or an enthusiastic beginner, this recipe is sure to impress your friends, family, or dinner party guests.

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How to make Canelé

Canelé recipe UK

Homemade French canelé pastry

Easy Canelé step-by-step

Authentic Bordeaux Canelé recipe

Canelé with silicone moulds

French pastry with vanilla and rum

Canelé de Bordeaux recipe British style

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Give this classic French bake a try and tag us in your photos! Let us know in the comments how your Canelés turned out.

--- write ✍️ by foodie Parmod.

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