Traditional French Canelé
Active Time: 30 minutes
Total Time: 2 hours 20 minutes, plus 12–24 hours refrigeration time
Yield: Makes 15 canelés
Print recipe
boncook.com
Ingredients
- 2 cups whole milk
- 2 ½ tablespoons unsalted butter
- 1 cup granulated sugar
- ⅔ cup all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 3 tablespoons dark rum
- 2 teaspoons vanilla extract
Instructions
- In a saucepan over medium-low heat, bring the milk and butter to a boil. Remove from heat and stir occasionally for 3–5 minutes to cool the mixture slightly.
- In a mixing bowl, combine the sugar, flour, eggs, and egg yolks. Whisk until a soft paste forms.
- Continue whisking while slowly pouring in the warm milk mixture. Whisk until fully combined into a smooth liquid batter.
- Stir in the vanilla extract and dark rum.
- Cover and refrigerate the batter for 12–24 hours.
- Before baking, remove the batter from the refrigerator and allow it to come to room temperature.
- Preheat oven to 450°F. Place the oven rack in the center position.
- Place the Flexipat® Canelés Tray on the Perforated Baking Sheet.
- Fill each well of the Canelés Tray ¾ full.
- Bake for 30 minutes.
- Reduce oven temperature to 400°F and continue baking for an additional 30–40 minutes, or until the canelés are deeply golden and caramelized.
- Allow the canelés to cool on a cooling rack for 10 minutes before removing them from the molds.
- Serve warm or at room temperature.
bonTips:
- Resting the batter for 12–24 hours helps develop the flavor and texture.
- Allow the batter to come to room temperature before baking for more even results.
- Place the Flexipat® Canelés Tray on the Perforated Baking Sheet for better support and airflow.
- Fill each well only ¾ full to allow room for the batter to rise.
- Let the canelés cool slightly before removing them from the molds to help them hold their shape.
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