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French caneles with caramelized fluted shells and a tender vanilla-rum custard center.

French Caneles de Bordeaux

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Small French pastries with deeply caramelized fluted shells and tender vanilla-rum custard centers.
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Prep Time 25 minutes
Cook Time 55 minutes
Batter Resting 1 day
Total Time 1 day 1 hour 20 minutes
Servings: 12 caneles
Course: Dessert
Cuisine: Bordelais, French
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Batter
  • 2 cups whole milk
  • 1 whole vanilla bean split lengthwise
  • 2 tbsp unsalted butter
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup dark rum
  • 1/4 tsp fine salt
For the Molds
  • 1 tbsp food-grade beeswax finely chopped
  • 1 tbsp unsalted butter

Equipment

  • 12 small canele molds
  • Medium saucepan
  • Mixing bowl
  • Fine-mesh strainer
  • Wire rack

Method
 

Make and Rest the Batter:
  1. Heat milk, vanilla bean, and butter until steaming. Cover and infuse for 15 minutes, then remove the vanilla bean.
  2. 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:
  1. Melt beeswax and butter together carefully. Brush a very thin coating inside each clean mold and chill until set.
  2. Bring the batter toward cool room temperature and stir gently without whipping in air. Fill molds three-quarters full.
Bake:
  1. 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.
  2. Unmold immediately and cool upright on a wire rack until the shells are crisp.

Nutrition

Calories: 190kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 85mgSodium: 95mgSugar: 20g

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.