Recipe of Today: Canelés (Cannelés) de Bordeaux

Recipe of Today: Canelés (Cannelés) de Bordeaux


  • 2 cups whole milk
  • 2 tbsps unsalted butter
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 large egg yolk
  • ¼ cup dark rum
  • 1 vanilla bean, split lengthwise and seeds scraped
  • butter and flour for greasing molds


  • In a saucepan, heat the milk, butter, sugar, vanilla bean seeds, and salt over medium heat until the mixture starts to steam. Remove from heat and let it cool to room temperature.
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine the flour, eggs, and egg yolk. Mix at medium speed until well combined.
  • Slowly pour the cooled milk mixture into the flour and egg mixture while mixing on low speed. Mix until you get a smooth batter.
  • Stir in the dark rum and mix until fully incorporated.
  • Cover the bowl with plastic wrap and refrigerate the batter for at least 12 hours or overnight. This allows the flavors to meld and the batter to thicken.
  • Preheat your oven to 450°F. Butter and flour the Canelé molds.
  • Fill each mold with the chilled batter, leaving about ¼ inch of space at the top.
  • Place the filled molds on a baking sheet and bake in the preheated oven for 15 minutes.
  • After 15 minutes, reduce the oven temperature to 375°F and continue baking for another 45 minutes, or until the Canelés are deeply golden brown and crispy on the outside.
  • Remove the Canelés from the oven and let them cool in the molds for a few minutes before carefully unmolding them.
  • Serve the Canelés warm or at room temperature. Enjoy the crispy exterior and custardy interior of these delightful French pastries!

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