Vanilla Canelé Recipe

Sliced rum caneles on cutting board.

You’re about to enjoy one of the most delicious french pastries with this Vanilla Canelé Recipe. The outer crust has a deep flavored caramelized texture that encapsulates a soft custard like center. Not to mention the gorgeous shape and powerful vanilla flavor that makes this a favorite amongst dessert lovers.

 This Bordeaux originated classic french dessert is referred to as cannelés (pronounced “can-eh-lay”), or often spelled canelés. A perfect accompaniment to your hot tea or coffee for breakfast or an after meal dessert.

Caneles are traditionally made with individual copper molds, which are lined with beeswax before pouring in the batter. But, for this recipe I decided to try a silicone mold that makes eight caneles at once. Baking time is adjusted for the difference in molds, but the final outcome is delicious!

I plan to make them again using beeswax and butter in the silicone molds and share a comparison for the copper molds. Meanwhile give these a try and let me know how it goes!!

French Caneles on a wood board.

Tips for Vanilla Canelé Recipe:

  • The Silicone Caneles Mold I used makes 8 caneles, and the batter isa enough for two batches.
  • Caneles have an extreme caramelization on the outside tips and may look too dark, but the taste is amazing.
  • If you under bake them, the texture of the center will also be compromised.
  • Letting the batter chill over night or even for 24 hrs to add depth to flavor and batter consistency.
  • Once caneles are in the oven, don’t open the door to check on them in the middle of the bake. This could cause them to sink.
  • If in the last ten minutes you feel they are getting to dark, then you can loosely lay a sheet of aluminum foil over the mold.
  • Caneles are best eaten the same day.
French rum caneles on a wood table.

Vanilla Canelé Recipe

Classic French Vanilla Canele Recipe. Canele Recipe made in a silicone mold.

Course Dessert
Cuisine French
Keyword canele, caneles, french, pastry
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 12 hours
Servings 16 Caneles


  • 2 1/4 Cups Whole Milk
  • 1 Tbsp Vanilla Bean Paste (or seeds from two vanilla bean pods)
  • 1 1/2 Cups (250 grams) Granulated Sugar divided
  • 2 Tbsp Unsalted Butter
  • 1 1/4 Cups All Purpose Flour
  • 2 Eggs
  • 2 Egg Yolks
  • 4 Tbsp Vanilla Rum


  1. In a large saucepan on medium heat, combine milk, butter, vanilla paste and 1/2 cup of the sugar. Stir together with spatula.

  2. While saucepan is heating. Take a large bowl and hand whisk together flour and remaining sugar.

  3. Add the eggs, yolks, and rum to the flour mixture and whisk until combined.

  4. Carefully remove hot saucepan with milk mixture from stovetop and slowly began to pour into bowl of floured eggs. Constantly whisking as you pour.

  5. Once fully incorporated, strain batter through a sieve.

  6. Cover bowl with plastic wrap and place in the fridge to chill for 10-12 hrs.

  7. The next day, set bowl on the counter to bring batter to room temperature. You will need to whisk the batter a few times.

  8. Preheat the oben to 450 F (230 C).

  9. Prepare your silicone mold by paining softened butter into the creases and bottom of each well using a pastry brush.

  10. Set the mold on a flat cookie sheet on the oven for 3-4 minutes to allow the butter to melt some. This pooling of the hot butter helps with creating the dark outer texture. Remove from oven and fill the wells with batter.

  11. Transfer batter to a container suitable for pouring. And fill each well 3/4 full with batter.

  12. Place filled silicone mold on a flat cookie sheet on the middle rack and bake for 30 minutes.

  13. Reduce heat to 400 F (200 C) and bake an additional 15-20 minutes until dark caramelized rim forms around the edges.

  14. Remove pan from oven and place silicone mold on a rack. While the mold is hot, using oven mits place a serving dish or flat tray on top of the mild.

  15. Invert mold by flipping it onto the dish, allowing the hot canelés to drop.

  16. Eat and enjoy!

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