French Caneles de Bordeaux
Small French pastries with deeply caramelized fluted shells and tender vanilla-rum custard centers.
Equipment
- 12 small canele molds
- Medium saucepan
- Mixing bowl
- Fine-mesh strainer
- Wire rack
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
Instructions
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.
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.
Nutrition
Calories: 190kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 85mgSodium: 95mgSugar: 20g