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Canelés

Serves : 8 fluted
Preparation : 30 minutes
Cooking : 45 minutes
Wait : 1 day

Ingredients

Instructions

  • For the dough
    • Bring the milk and butter to a boil.
      The Chef’s Tip
      You can use a boil-over guard to prevent the milk from boiling over.

    • In a mixing bowl, combine the flour and sugar.
    • Beat the egg yolk and the whole egg, then stir them into the flour-sugar mixture.
    • Add the rum and the butter-milk mixture, continuing to whisk.
      The batter should be as smooth as pancake batter.

      Flavor with vanilla extract, then whisk out any lumps.

    • Let the dough rest in the refrigerator for 24 hours.
  • Cooking
    • Take the batter out of the fridge.
      If possible, take the batter out about one hour before you start baking. If you bake the cannelé batter while it’s still cold, it will delay caramelization and the cannelés may turn out soft once baked.

    • Melt the specified amounts of beeswax and butter over low heat, as listed in the "For the molds" section of the ingredients.
    • Using a pastry brush, coat each mold with the hot mixture.
      The Chef’s Tip
      Hold the mold at an angle and spread the mixture quickly (it sets fast) to prevent the wax from pooling in certain areas.

      Preheat your oven to 230°C.

    • Line the molds with the dough, leaving a 5mm gap at the top.
      Place the molds on a baking sheet so they can be baked all at once.
    • Bake in two stages (temperatures are for a convection oven):
      – 15 minutes at 230°C for 4.5 cm
      molds- 15 minutes at 230°C for 5.5 cm molds
      Then…
      – 30 minutes at 180°C for 4.5 cm
      molds- 40 minutes  at 180°C for 5.5 cm
      molds. These two baking times will give you canelés with a caramelized crust and a moist interior.
    • Place an oven rack upside down on your countertop, leaving a gap between the rack and the countertop.
      Remove the cannelés from the oven as soon as they’re done baking, and turn them out onto the rack.
    • Let the cannelés cool on the rack at room temperature for an hour or two, so they cool completely and lose any moisture.
      The Chef’s Tip
      Don't put the cannelés in an airtight container right away, or they'll absorb moisture and lose their crispiness!

  • Service and tasting
    • For a decadent dessert, serve these cannelés with (your choice of) a scoop of ice cream or whipped cream, and lightly dusted with chocolate shavings or powdered sugar. 
      The Chef’s Tip
      If you have an oven nearby when serving, I recommend warming your cannelés for 10 minutes at 160°C. They’ll be warm, crispy, and perfectly caramelized 😋

    • Notes

    Mold Size and Proportions

    The serving sizes listed are based on molds with a diameter of 4.5 cm. If you have larger or smaller molds, you will need to adjust the quantities accordingly. You can use the automatic ingredient quantity adjustment feature to help with this. If you are using molds that are 5.5 cm in diameter, you will need to multiply the number of desired servings by 1.75. For example, if you want to make 8 canelés that are 5.5 cm in diameter, select 8 x 1.75 = 14 canelés.

    Mold Size and Baking Time

    As for baking time, you’ll also need to adjust it based on the size of your mold. Reduce the baking time by 10–15 minutes when using 3.5 cm diameter molds.

    Health precautions

    With tin-plated copper molds—which I highly recommend for professional results—do not exceed a baking temperature of 230°C. This is the melting point of the tin that lines the inside of the mold.

    Silicone molds are also not risk-free at high temperatures. Choose high-quality silicone and check the maximum temperature specified by the manufacturer.

    Storing Cannelés

    You can store your cannelés for 24 to 48 hours in a metal cookie tin. After that, they’ll lose their crispiness, so don’t wait too long!