This was a weekly meal for my family. It’s a fantastic go-to, simple one-pot dish that is filling and delicious. Cleanup is also a breeze!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 12 canelés |
Ingredients
- 1 cup all-purpose flour
- 1 cup white sugar
- 4 egg yolks
- ¼ cup rum
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon unsalted butter
- 2 tablespoons butter
- 2 tablespoons beeswax
Instructions
- Make the canelés: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.
- Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.
- Slowly add 1/2 of the hot milk mixture to the canelés batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.
- Preheat the oven to 450 degrees F (230 degrees C).
- Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.
- Ladle canelés batter into muffin cups until almost to the top.
- Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canelés are very well browned, about 50 minutes.
- Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canelés from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.
- You can use 1/8 teaspoon of fine salt instead of 1/4 teaspoon of kosher salt.
- Greasing the muffin tins with the beeswax and butter mixture is essential in achieving the classic texture and crispy exterior. Use only pure food-grade beeswax without any additives.
- These only stay crispy for about 8 hours. So, fair warning if you plan to make them a day ahead. I’ve never tried to re-crisp them.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 73 mg |
| Sugars | 19 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
this is exactly the right recipe for the ingredients but it leaves out the critical step – – Allow the batter to rest in the fridge for at least 24 hours (some leave it for 48) – Leave this step out and you might think you are making canele – but they will look and taste nothing like Caneles de Bordeaux
I’ve made many recipes for this treat and never had such perfect results. And so consistent! I followed this to the letter aside from taking mine out of the oven 5 min early. I used copper/ tin molds.
I absolutely love Caneles and have been meaning to try making them for a really long time, but all the recipes I found online looked complex. I finally tried this recipe today, with the exception of no bees wax but using canele moulds. They came out amazing! I experimented with the time in the oven and found that the best Canele were in the oven on 230 C for 10 minutes, and 35 minutes on 190 c. It probably has to do with the mould size too. The longer ones had a burnt top (bottom). The few I tried making in muffin tins came out very burnt (They were left for the entire 50 minutes in 190 degC)
Missing this so much since moving to Norway. Always discourage by other youtube video and impossible to get the canelé form here. Made it and it perfect the first time. Now when ever I crave I can quickly whip up a batch.
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 use!
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 beeswax/butter mixture, which resulted in a soft bottom which was okay, but not as crispy as it should have been. The sides were nice and crispy. Made it again (same day) using a muffin tin instead of the popover tin. Made them with a friend to demonstrate how easy they are to make. We were very happy with the result using the muffin tin. Version 3: bought a fluted muffin tin, still making half the recipe, and am very happy with the presentation. Note: it seems that beeswax has a higher melting point than butter, hence the need to melt them together on top of the stove. (Microwave does not work as the butter starts to spit while the little beads of wax are still solid).
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!
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 is cold when you brush on the grease, it is easy to put on too much. Try leaving the pan in the pre-heating oven for a minute to warm up, and then inspect the brushed on wax after the pan cools before adding the batter. Reapply if necessary. Even if you put on a lot, or they get a little charred, they’re still delicious.
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 charred piece, the flavor was amazing! I promptly ordered a proper Canele mold, and can’t wait to make more.
Delicious! Follow the recipe exactly! Whole Foods carries the right kind of beeswax!
This was absolutely delicious, the only thing was that i got a different kind of beeswax because i couldn’t find the kind he used and it left a waxy texture that both my family and i noticed and didn’t like but other than that they’re incredible, especially with Reddi Whip on top! i might try just using paper cups that they use for cupcakes next time.
Followed Chef John’s easy instructions and loved the results. Thanks for making me look like a professional!
I didn’t make any changes
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 process very easy, and demonstrated it eloquently and effectively. This is by far the best recipe to follow for your first Caneles.
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 these Caneles. The only thing I would do differently is bake for 5 minutes or so at the 450 degrees. I had two pans of these (one was the fluted muffin type pan) and one regular muffin pan that made it into the oven about 5 minutes after the first pan and they turned out perfect. The others were a little too browned after 40 minutes. It may have been the differences in the pans since the fluted pan is a bit darker. In both pans the Caneles have a nice custard in the center. ( I had to eat one from each pan to be sure;) Thanks for a new treat to make, Chef John!