You know those desserts that look fancy and mysterious… but really just need a little patience and love? Yep — these are it. Golden, crispy on the outside with a whisper of rum and vanilla, canelés taste like crème brûlée in cake form.
They’re perfect for brunch tables, bridal showers, coffee dates — or just for impressing yourself on a Tuesday. I fell hard for these little beauties on a trip to Paris and have been tweaking my home-baker-friendly version ever since. (If you’re a fan of French sweets, you might also love my Lemon Madeleines or Chocolate Eclairs!
✅ Quick Tip:
- ✔️ Chill your batter overnight — it really makes the texture smoother and the outside crispier. Don’t skip this step!
Ingredients:
- 2 cups (480 ml) whole milk
- 2 tbsp (30 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 1 tbsp dark rum
- 1 tsp pure vanilla extract
- Pinch of salt
- Softened butter & beeswax (optional) for greasing molds
Instructions:
1️⃣ In a small saucepan, heat milk & butter until just steaming. Set aside to cool slightly.
2️⃣ In a bowl, whisk sugar, flour & salt. In another bowl, whisk eggs & yolks. Combine eggs with dry ingredients.
3️⃣ Slowly whisk in warm milk mixture, a little at a time, until smooth. Stir in rum & vanilla. Batter will be thin.
4️⃣ Cover and chill batter overnight (or at least 12 hours).
5️⃣ Preheat oven to 450°F (230°C). Grease canelé molds generously with softened butter (and beeswax if you want super-traditional shine). Place molds on a baking sheet.
6️⃣ Fill each mold about 3/4 full with chilled batter. Bake 15 minutes at 450°F, then lower to 375°F (190°C) and bake another 45–50 minutes until deeply golden brown.
7️⃣ Cool 10 minutes, then carefully unmold. Serve warm or room temp!
🎀 Serving Tips:
- Serve on a pretty cake stand dusted with powdered sugar for brunch.
- Wrap a few in cellophane bags tied with ribbon — chic hostess gift!
- Pair with espresso or champagne for a little joie de vivre.
✨ Creative Variations:
- Swap rum for bourbon for a smoky twist.
- Add a pinch of cinnamon or orange zest to the batter.
- Make mini canelés for bite-size party treats.
🧩 Troubleshooting:
- Too pale? Let them bake longer — you want that deep caramel color.
- Sticking? Make sure molds are properly greased.
- Collapsing? Batter wasn’t chilled enough — give it more time.
❄️ Storage:
- Keep at room temp up to 1 day (best fresh!).
- Refrigerate in airtight container up to 3 days — re-crisp in a 350°F oven for 5–10 minutes.
- Freeze up to 1 month, thaw & re-crisp before serving.
Canelés
Ingredients
- 2 cups 480 ml whole milk
- 2 tbsp 30 g unsalted butter
- 1 cup 200 g granulated sugar
- 1 cup 125 g all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 1 tbsp dark rum
- 1 tsp pure vanilla extract
- Pinch of salt
- Softened butter & beeswax optional for greasing molds
Instructions
- 1️⃣ In a small saucepan, heat milk & butter until just steaming. Set aside to cool slightly.
- 2️⃣ In a bowl, whisk sugar, flour & salt. In another bowl, whisk eggs & yolks. Combine eggs with dry ingredients.
- 3️⃣ Slowly whisk in warm milk mixture, a little at a time, until smooth. Stir in rum & vanilla. Batter will be thin.
- 4️⃣ Cover and chill batter overnight (or at least 12 hours).
- 5️⃣ Preheat oven to 450°F (230°C). Grease canelé molds generously with softened butter (and beeswax if you want super-traditional shine). Place molds on a baking sheet.
- 6️⃣ Fill each mold about 3/4 full with chilled batter. Bake 15 minutes at 450°F, then lower to 375°F (190°C) and bake another 45–50 minutes until deeply golden brown.
- 7️⃣ Cool 10 minutes, then carefully unmold. Serve warm or room temp!
Notes
- Don’t skip chilling the batter — it’s key.
- If you don’t have beeswax, butter alone works fine.
- Best eaten the same day, but you can crisp them up in the oven if needed.
Let me know if you make these — tag me on Pinterest or Instagram, I’d love to see your chic little creations! Bon appétit! 🥂💖
