Canelés de Bordeaux

Life is a matter of opportunity.
The one of doing Canelés for the first time of my life was offered to me last week-end, when I received a set of moulds. As simply as that, Canelés got promoted the top of my culinary wish list.

Although one might think this is the kind of treat to be bough only in a bakery, the recipe is actually pretty easy. Given its success it joined right away my pet list of easy recipes yet providing maximal impact. ( Macarons is part of this list…)

Cherry on the cake : if not equipped with the specific moulds you can still use some silicone muffin ones. The result will be maybe not as authentic, but very enjoyable nonetheless. Pic small moulds though.

So if you feel like trying yourself, here is the way to go :

If using the canelés moulds for the first time, they need to be “burned”: Grease them and let them in a hot oven for 1h.

1/2 L milk
2 vanilla pods
250g sugar – I always tend to put less
125g flour
6 eggs yolk
50g butter – soft, at room temperature
50 ml Rum

Day 1 : Prepare the mixture
Heat the milk with the vanilla pods until it boils to let the vanilla infuse its flavour.
Mix flour and sugar together and add the egg yolks. Pour the milk over this preparation. Add the butter and rhum.

Day 2 : Bake the Canelés.
Preheat the oven 220 degrees. Give the preparation another mix to make sure it is homogeneous. Grease the moulds with butter and fill them.
Bake at 220 degrees for 15 min and then at 160 degrees for 45 minutes.
Remove from the moulds when still warm.


One thing leads to another and since we used only the eggs yolks, this was a good opportunity to make a Visitandine… You don’t want to throw things away, do you ?
Recipe to follow….