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My review
Canelés de Bordeaux
64k
Chef John
"These crispy French custard cakes are traditionally baked in special fluted molds, but the molds were no longer available in my local shop. So I improvised with muffin tins and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic crispy exterior."
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Ingredients
1 h 20 m servings 193Original recipe yields 12 servings (12 canelé)
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Directions
{{model.addEditText}} Print- Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.
- Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.
- Preheat oven to 450 degrees F (230 degrees C).
- Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture.
- Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake 10 minutes.
- Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.
- Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.
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Footnotes
- Chef's Notes:
- If using fine salt instead of kosher, use 1/8 teaspoon instead of 1/4 teaspoon.
- Greasing the muffin tins with beeswax/butter is essential to achieve the classic texture and crispy exterior. Use only pure food-grade beeswax without any additives.
- These stay crispy for only about 8 hours. So, fair warning if you plan to make them a day ahead. I've never tried to re-crisp them.
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Reviews
Read all reviews 11Most helpful
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10/28/2017
I had been reading from french pastry chef's websites how difficult these are to make, and how they will take so many tries to get correctly. I followed this recipe and Chef John made the proces...
10/27/2017
These are delicious, I'm eating one now! I bought food grade beeswax just for this occasion, which I will be using again for these. I had some great Puerto Rican rum that was a gift to use in ...
1/20/2018
Delicious! Follow the recipe exactly! Whole Foods carries the right kind of beeswax!
5/23/2018
This recipe taste just like the Caneles I ate at a French bakery in Paris! I baked mine in a Canele mold - no beeswax required!
2/14/2018
This was one of the most surprising discoveries yet! However, using a muffin tin they popped out as they cooked, so they were sitting up in the air and to upper edges burned. Even with that char...
11/24/2017
Followed Chef John's easy instructions and loved the results. Thanks for making me look like a professional!
10/19/2018
This is such a sumptuous pastry! Followed the recipe exactly as written except that I used an actual canele mold. Maybe I would use less sugar the next time, otherwise this is a good recipe to u...
8/20/2018
Made half the recipe. Used popover tin instead of muffin tin. Will make half the recipe again using a muffin tin as suggested by Chef John. I was overly generous with greasing the tin with the b...
5/13/2018
I have made these a few times now and they come out great every time. Be careful not to use too much butter-wax grease on the tin, or you will get a weird wax texture in the end. If your tin i...