Canelés de Bordeaux

Canelés de Bordeaux, flavoured with fragrant vanilla and sweet rum. The wonderful caramelised crust hides a custardy centre. Très bon!

We love these little French Canelés de Bordeaux, flavoured with fragrant vanilla and sweet rum. And the wonderful caramelised crust hides a custardy centre. Très bon!

Canelés de Bordeaux

Canelés de Bordeaux

Makes 8 | Preparation time 20 mins plus cooling and standing | Baking time 45 mins

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  • 250g whole milk
  • 25g butter
  • 2 tsp vanilla extract
  • 50g plain flour, sifted
  • 125g icing sugar, sifted
  • 1/2 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 25ml dark rum
  • 25g butter, melted and skimmed for greasing


  1. Make the batter 36 hours before you want to bake the canelés as it will need time to stand. Heat the milk, butter and vanilla in a pan over a gentle heat until it reaches boiling point. Set aside to cool for 15-20 mins until it is below body temperature.
  2. Place the flour, icing sugar and salt in a large bowl and mix thoroughly. Make a well in the centre and pour in the egg and egg yolk. Use a wooden spoon to start stirring in the eggs gradually adding the cooled milk mixture and rum to form a thin batter. If the batter is a little lumpy simply sieve the mixture. Cover the batter with clingfilm and place in the fridge to stand for 36 hours.
  3. An hour before you plan to bake the canelés lightly grease 8 canelé moulds with the melted skimmed butter then place the moulds in the fridge to cool. Remove the batter from the fridge and gently stir to combine as it may have separated whilst standing but be careful not to add too much air into it as this will cause the mixture to rise when baking. Transfer the batter to a jug.
  4. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Place the prepared moulds on a baking tray then fill each one so the batter is 1cm below the top of the mould. Bake in the centre of the oven for 15 mins - the mixture will bubble and go dark quite quickly, reduce the temperature to 200˚C/180˚C fan/gas mark 6 and bake for a further 30 mins. The canelés will be very dark brown in colour, almost black and very crisp on the outside with a loose structure inside with a custardy middle. Remove from the oven and turn out onto a wire rack. They can be eaten hot from the oven but are best served warm as traditionally eaten.


  • Canelés can be difficult to master and even experienced bakers can spend months trying to perfect these French pastries. Traditionally canelés are made in copper moulds coated with beeswax to get a really shiny finish but to keep it easy we’ve used silicone moulds. This recipe makes a small batch but could easily be doubled. However, canelés are best baked in small batches in order to keep the oven temperature high for the initial 15 mins.

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