Caneles are Bordeaux’s small fluted pastries, famous for dark caramelized shells surrounding soft vanilla-rum custard centers.
An overnight batter rest and an initially hot oven create the characteristic contrast without a complicated dough.
Brush molds with only a whisper-thin coating so excess wax does not pool around the pastry.
Serving Suggestions
Serve at room temperature with coffee, tea, or a small glass of dessert wine.
Recipe Notes
For the crispest shells, bake the same day you plan to serve them.
French Caneles de Bordeaux
Small French pastries with deeply caramelized fluted shells and tender vanilla-rum custard centers.
Ingredients
Equipment
Method
Make and Rest the Batter:
- Heat milk, vanilla bean, and butter until steaming. Cover and infuse for 15 minutes, then remove the vanilla bean.
- Whisk sugar, flour, and salt. Whisk in eggs and yolks, then slowly add warm milk and rum. Strain, cover, and refrigerate 24 hours.
Prepare the Molds:
- Melt beeswax and butter together carefully. Brush a very thin coating inside each clean mold and chill until set.
- Bring the batter toward cool room temperature and stir gently without whipping in air. Fill molds three-quarters full.
Bake:
- Bake at 475 degrees F (245 degrees C) for 15 minutes, then reduce to 375 degrees F (190 degrees C) and bake 35 to 40 minutes.
- Unmold immediately and cool upright on a wire rack until the shells are crisp.
Nutrition
Notes
- A full overnight rest hydrates the flour and reduces large bubbles in the custard center.
- Caneles are best the day they are baked; recrisp briefly in a hot oven if needed.
