The Authentic Canelé Bordelais Recipe
The authentic recipe of the canelés de Bordeaux for a deeply caramelized crust and a soft, tender interior.
Ingredients
- 1 L milk
- 500 g sugar
- 2 whole Vanilla beans
- 50 g unsalted butter
- 2 eggs
- 6 egg yolks
- 250 g flour
- 15 cl rum
Instructions
- In a saucepan, bring the milk to a boil with half of the sugar and the split and scraped vanilla bean.
- Turn off the heat and add the butter.
- In a mixing bowl, gently whisk together the eggs, egg yolks and remaining sugar. Add the flour and stir to combine.
- Pour in the boiled milk/ sugar/ butter mixture.
- Add the Rum then strain through a fine mesh sieve and refrigerate for at least 24 hours.
- Brush the canelé molds with butter or a mix of butter and (edible) beeswax. And fill each mold 3/4 of the way up.
- Bake for 40 to 45 minutes in a relatively hot oven (180°), on a baking tray placed in the lower part of the oven.
- Unmolded the canelés when there are still hot.
Notes
These unmold easily with just butter (or oil). Beeswax is the secret ingredient that'll give a slight honey taste and an incomparable crispness to your canelés. So if you have beeswax in your kitchen, I recommend using it in this recipe to season your copper molds.