Canelé Recipe (Cannelés Bordelais) - Mon Petit Four (2024)

FAQs

What is canelé made of? ›

A canelé is a small French pastry containing a mix of vanilla, rum, egg, butter, sugar, and flour. They're quite challenging to make, requiring patience, practice, attentiveness, and perseverance.

5 days probably the max you'd want your batter in the fridge when you're baking these pastries. Paula Wolfert says you can even freeze cannelé batter for up to two weeks, then defrost once you're ready to bake.

Produced in numerous sizes, they can be consumed for breakfast, for snacks, and as a dessert depending in some measure on size. Canelés can be paired with red wine and many other beverages. Traditionally, "canelés" or "cannelés of Bordeaux" are generally sold in bunches of 8 or 16.

Traditional cannelé molds are made from tin-lined copper that's relatively thick for the size of the mold, to promote even heating and good caramelization. But the copper molds are expensive, and bakers now have the option of cheaper silicone ones.

*As an alternative to beeswax, you can use a thick coat of room temperature butter on the molds, however, the flavour and effect will not be the same as with beeswax. *If you would like to experiment with traditional copper molds you can find them with a quick search online.

You MUST let the batter rest for at least 24 hours; if you don't, you'll end up with tough caneles. You SHOULD let the caneles rest for an hour before consuming, to allow the exterior to crisp up.

Rum and Vanilla - Rum and vanilla are the two main aromas of the canelé. You can omit or just use one or the other. If you are not using rum, replace it with the same amount of milk.

The canelé originates from Bordeaux, France, and is renowned for its crispy, deep-caramelized shell that boasts a subtle blend of rum and vanilla. The contrast between its milky-yellow center and caramelized exterior is the canelé's most distinctive feature.

Perhaps the most important thing that goes into the treat's production isn't an ingredient. Instead, what about the classically copper mold that gives it its distinctive shape? Copper is a fantastic conductor of heat, thus giving the Canelés their perfect texture.

Beeswax, according to Paula Wolfert's cannelé recipe in her cookbook 'The Slow Mediterranean Kitchen' is one of the secrets to creating that glossy, dark crust. Melted, combined with safflower oil and brushed in a very fine film onto metal cannelé molds, the 'white oil' helps in the caramelization process.

What is a fun fact about Caneles? ›

The dessert comes from Bordeaux, a top wine producing region, where they used egg whites to seal the wine barrels. Finding themselves with too many egg yolks, this dessert was created! And since it was a port town, rum and vanilla were later added to the mix.

How should I store my canelés? Leave them at room temperature, in the box provided, on the day of delivery. If not consumed on this day, move them to an airtight container and store them in the fridge. Let the canelés come to room temperature before eating again.

Served chilled, the combination of Clairette and Muscat will enhance the beautiful sweetness of these little French pastries. It can sometimes be a little intricate when pairing wine with desserts. I personally enjoy a 2012 Pietra Nera, Zibibbo from Marco de Bartoli.

These little morsels are nothing like anything else I've ever tried. Rich, moist, custardy interior is sealed into a thin, crispy, caramelized shell. As you bite into them, there is a distinct crackling sound; then your teeth sink into soft, sweet, and custardy goodness.