The holidays are unavoidably upon us. So, why not treat ourselves to un petit quelque chose and make these crunchy-on-the-outside and custardy-and-spongy-on-the-inside Canelés de Bordeaux?
The recipe is from my “imaginary” blog friend Jill Colonna — a native Scot who has been living in Paris for over 30 years. You may remember her from my post on Absinthe Ice Cream. She has written two cookbooks — Mad About Macarons, and Teatime in Paris — which I enjoy thoroughly. They are much more than cookbooks, though — they are foodie travel guides for Paris! You can also follow her online at Mad About Macarons.
In Teatime, she has a recipe for Canelés de Bordeaux, which, for years, I have wanted to make. I had my first in Palo Alto, California, five years ago — it was love at first bite! I bought molds immediately then just waited for the right recipe to come along.
I don’t know why I waited so long, because (with the proper mold) they are incredibly easy! The ones I made at home seemed even better than the one I had from the French pastry shop, probably because I ate them still warm from the oven. I highly recommend these for your holiday table — perhaps with a glass of champagne?
~ David
Canelés de Bordeaux
Recipe adapted from the book
Teatime in Paris by Jill Colonna. You can see her original recipe here:
Mad About Macarons.
To print the recipe, please click on the printer icon below.
Ingredients
- 4 teaspoons good quality vanilla extract (see notes)
- 500ml (2 cups + 1 tablespoon) whole milk
- 120g (4 1/4 ounces) flour
- 200g (7 ounces) sugar
- 2 eggs
- 2 egg yolks
- 50g (3 1/2 tablespoons) unsalted butter
- 3 tablespoons dark rum
Instructions
- [Nota bene: the batter needs to be made a day in advance.]
- Place milk in a small saucepan. Stir vanilla extract into the milk and bring to a simmer. Take off the heat, cover, and leave the vanilla to infuse for at least 20 minutes.
- Sift and mix together the flour and sugar. Add the eggs and yolks all in one go and hand-whisk briskly until there are no lumps but a smooth, thick paste.
- Gently reheat the milk (but don’t boil).
- Cut up the butter roughly and melt into the hot vanilla milk.
- Gradually whisk the hot milk into the egg mix, so there are no lumps. The batter will be smooth and runny, almost like a batter for crêpes.
- Add the rum then leave the fragrant mix to rest in the fridge (covered) for 8-12 hours or overnight.
- When ready to bake, preheat the oven to 180°C/360°F (Gas 4). Spray molds with baking spray (see notes).
- Hand-whisk the chilled batter well for a minute (see notes) and, using a pouring jug (a large Pyrex measure will work), fill the molds nearly to the top. Bake for about 75 minutes, depending on whether you like them dark gold or dark — almost black. Don’t be afraid to see them going pretty brown at the top after 60 minutes; leave them for another 10-15 minutes, as you will discover they’ll still be spongy and light on the inside.
- Turn the Canelés out of the molds straight away and leave to cool on a wire rack.
- Makes approximately 12, depending on your mold size.
- Notes:
- • These are best warm and soon after they are taken from the oven. The crunchy exterior disappears the next day.
- • Jill’s recipe calls for the seeds and pods of two vanilla beans to be steeped in the milk. I didn’t have vanilla pods, but did have good quality vanilla bean paste. I used two teaspoons of paste in lieu of the pods.
- • I used a ChefMade metal mold with twelve 5.5cm diameter cups
- • The batter may form a skim even when covered. Don’t worry – just whisk it into the batter.
- • My timing doesn’t match Jill’s in her book because I used larger molds.
© 2024 Copyright Cocoa & Lavender
Recipe by Jill Colonna, Teatime in Paris. You can see the original recipe here: Mad About Macarons.
Edna Aguirre
December 10, 2022 at 7:43 amfabulous!
Cocoa & Lavender
December 10, 2022 at 9:42 amThanks, my dear!
Susan Debronsky
December 10, 2022 at 7:49 amYum! I am about to start a batch of homemade vanilla extract. Would be delish in this recipe! Maybe you will get some 🤠!
Cocoa & Lavender
December 10, 2022 at 9:42 amOoh — nice! I’ve been meaning to buy vanilla beans…
Ronit
December 10, 2022 at 8:17 amYour Canelés de Bordeaux look perfect!
I haven’t made them in years, and your post makes me wonder why. Is it because I somehow lost the mold, or (more likely) because I got lazy, having a bakery nearby that makes them…
However as you say, they are indeed at their best warm out of the oven, so It’s time to buy a new mold.! 🙂
Cocoa & Lavender
December 10, 2022 at 9:41 amThanks, Ronit! I was very happy with the results. The best part — I didn’t have to get out of my pajamas to go to the bakery to buy them! 🙂
Melissa
December 10, 2022 at 9:26 amOkay, now I have to go buy cannelé molds…
Cocoa & Lavender
December 10, 2022 at 9:40 amYes, yes you do! I really do like the ChefMade metal mold!
Christina Conte
December 10, 2022 at 9:42 amWould you believe I have copper moulds given to me by a late friend and yet, have never made them? I just have soooo many things I want to make and bake! Your caneles look perfect, David, but I’m not surprised! Your execution of recipes is always spot on, and Jill has the best French recipes! Perfection! Thanks for telling everyone about Jill!
Cocoa & Lavender
December 10, 2022 at 9:44 amI’m so jealous — I really wanted the copper ones but, as Jill will tell you, this ChefMade mold made everything so easy! Thanks for your kind words about my recipes — like you, I try really hard to make them accessible.
Donn Poll
December 10, 2022 at 10:12 amWow…. you continue to outdo yourselves. So Paris is next. We’re in.
Cocoa & Lavender
December 10, 2022 at 9:22 pmA toast to Paris! 2024 for us!
Mad Dog
December 10, 2022 at 10:40 amThey look amazing and I bet they taste good!
Cocoa & Lavender
December 10, 2022 at 9:23 pmRight out of the oven, they were amazing!
Jill Jill
December 10, 2022 at 10:46 amBeautiful and delicious I am sure.
Cocoa & Lavender
December 10, 2022 at 9:24 pmThey are indeed!
Fran @ G'day Souffle
December 10, 2022 at 1:09 pmDavid, yours look perfect with the crispy outside and soft inside! I bought 12 copper molds 8 years ago- cost $30 each but it was worth it- much better than silicone molds which I have tried. I lined my molds with melted bee’s wax to get that extra crispy exterior but it looks like you are able to achieve a similar effect with baking spray.
Cocoa & Lavender
December 10, 2022 at 9:25 pmThe price per mold is much higher now, Fran! I have the silicone molds but I prefer my metal ones, even if not copper! They were really crispy on the outside.
Eha
December 10, 2022 at 2:42 pmDavid – your ‘little somethings’ look delightful and the story of recipe and molds has been fun to read ! Fully appreciated even tho’ perchance I may not be on an immediate hunt for the latter . . . Do hope your Yule prep is satisfactorily in hand . . .
Cocoa & Lavender
December 10, 2022 at 9:26 pmYes, everything is under control! 🙂
Sherry M
December 11, 2022 at 1:38 amthey look wonderful david. Yes i’ve been following Jill online for ages too.
Cocoa & Lavender
December 12, 2022 at 8:15 amI love her posts and her newsletter!
Frank | Memorie di Angelina
December 11, 2022 at 7:53 amYou know I’ve never tried these, let alone made them? A bit like baba au rhum only the rum goes into the batter rather than getting poured on after baking? They sound yummy though and they look so cute, too. Now I just need to go out and buy some of those molds…
Cocoa & Lavender
December 12, 2022 at 8:18 amFrank — there is a fantastic TINY French bakery in DC near DuPont Circle — just south on Connecticut. It’s called Un Je Ne Sais Quoi. They have Canelés, as I remember, though I bought the financiers . And their hot chocolate is fabulous. (I hear the coffee is good, too.) you should check it out — it might inspire you to buy the molds!
Chef Mimi
December 11, 2022 at 8:53 amBeautiful! I can still remember that first bite. I had no idea these were so easy, but I have enough molds that I haven’t used for years….
Cocoa & Lavender
December 12, 2022 at 8:19 amNever enough molds, Mimi! One more can’t possibly hurt. 🙂
Jeff the Chef
December 11, 2022 at 10:06 amWhat beautiful desserts. And if you say they’re custardy inside … I’m going to go out and find me some of those molds!
Cocoa & Lavender
December 12, 2022 at 8:21 amJeff — they are easy to find online — worth it for this easy, show-stopping dessert!
Jean | Delightful Repast
December 11, 2022 at 11:29 amDavid, this is something I’ve meant to make for years but have never gotten around to buying the molds. Is your pan the champagne gold one or the black one? Your caneles look absolutely perfect!
Cocoa & Lavender
December 12, 2022 at 8:22 amI have the champagne gold mold and it is perfect! I will be donating the silicone mold to someone. Now you have no excuse — you need to make these, Jean.
Jean | DelightfulRepast.com
December 12, 2022 at 10:44 amJust ordered the pan!
Cocoa & Lavender
December 13, 2022 at 8:47 amYou will love making these!
Ron
December 12, 2022 at 5:24 amDavid, you’re a master in the kitchen. You know our local french cafe/coffee shop sells canelés, but I’ve never tried them. Now, I’ll have to have one and think of you and this post…
Cocoa & Lavender
December 12, 2022 at 8:23 amI hope you and Eva can get out for a canelé and coffee soon. Lucky you have a bakery that makes them!
Valentina
December 12, 2022 at 5:44 pmWell, clearly I need to get the molds now. 🙂 I had a Canele at a French bakery a few years ago and it was also “love at first bite” for me. I mean, it doesn’t get much more delicious! I will try them soon. (Cute whisk, too!) ~ Valentina
Cocoa & Lavender
December 13, 2022 at 8:52 amThe molds I used were fantastic and I highly recommend them. Not paid advertising, but ChefMade with the gold finish rocks!
Susan Manfull
December 13, 2022 at 4:34 amWell, these sound luscious about now ( with my espresso!).
Ben | Havocinthekitchen
December 14, 2022 at 5:09 pmI’ve never heard of Canelés de Bordeaux, but they are such beautiful little treats. Soft from the inside while crunchy and well-browned from the outside – what not to like about them?
P.S. Didn’t find where you used rum; was it a drizzle/cake soak?
Raymund
December 15, 2022 at 3:13 pmWow this looks really nice, I bet they are perfect with coffee
Cocoa & Lavender
December 26, 2022 at 9:16 amPerfect with coffee, tea, or hot chocolate!
The-FoodTrotter
December 18, 2022 at 5:42 amCanelés are my absolute favourite! They are so chewy, caramelized, flavourful and comforting! I once had a set of silicon canelés mold that became super sticky so I could not use them anymore but I should really buy a new set ….
Cocoa & Lavender
December 26, 2022 at 9:03 amI tossed my silicone molds — I really like the metal mold even if it isn’t one of the authentic copper ones!
2pots2cook
December 20, 2022 at 6:23 amOrdered the pan also!!!!!!!!!!
Cocoa & Lavender
December 26, 2022 at 8:57 amDid you get a chance to make them? Hope they came out well.
John
December 28, 2022 at 11:33 pmI’ve never eaten a canelés warm, but now I really want to. I’d love one with a coffee, or champagne as you suggest.