Vanilla French Canelés
Classic French vanilla canelés with a caramelized crust and custard center. Just like they make them in Bordeaux, France.
Servings: 12 canelés
Ingredients
Canelé Batter
- 125 grams all purpose flour (11% protein)
- 200 grams granulated sugar
- 1/2 teaspoon fine sea salt
- 500 grams whole milk
- 50 grams unsalted European style butter- 82% butterfat about 4 tablespoons minus a teaspoon
- 1 Tbsp vanilla bean paste or 2 vanilla bean pods scraped
- 50 grams egg
- 80 grams egg yolks
- 60 grams dark rum optional
- 1 teaspoon orange blossom water optional
Mold Grease
- 30 grams honey
- 30 grams unsalted butter melted
Instructions
Make & Chill the Batter
- In a medium-large mixing bowl, whisk together flour, sugar, and salt.125 grams all purpose flour , 200 grams granulated sugar, 1/2 teaspoon fine sea salt
- Lightly beat together eggs and egg yolks in a separate small bowl.50 grams egg, 80 grams egg yolks
- Place milk, butter, and vanilla in a medium saucepan on medium heat. Stir together and bring to a simmer to melt the butter. Remove from heat and check that temp is cooled to 63°C (145°F) before proceeding.500 grams whole milk, 50 grams unsalted European style butter- 82% butterfat, 1 Tbsp vanilla bean paste
- Pour half of the warm milk mixture into the bowl of flour and sugar. Whisk slowly by hand until smooth.
- Stir in the eggs and yolks until well combined. Followed by the remaining milk, whisking into a smooth batter.
- Finally stir in the rum and orange blossom water if using.60 grams dark rum, 1 teaspoon orange blossom water
- Option to strain the batter through a mesh sieve to remove air bubbles or any lumps, but you shouldn’t need to.
- Place a piece of plastic wrap directly on the batter to prevent a skin from forming and set the bowl in the fridge.
- Chill the batter for a minimum of 12 hours and up to 48 hrs. This allows the flour to absorb some of the liquid, while the vanilla and rum enhance the overall flavor.
Bake the Canelés
- Set the batter on the counter at least 1 hour before baking to come to room temperature.
- Some of the solids will have separated, give it a stirring whisk to evenly distribute.
- Preheat conventional oven to 500℉ (260°C). Give the oven time to heat up.
- Stir the honey and melted butter together in a small bowl.30 grams honey, 30 grams unsalted butter
- If using copper molds: Pour the liquid honey into a mold, rotate to evenly coat and pour excess back into the bowl. Place the mold open side down on a plate. Repeat with remaining molds. Refrigerate molds for about 10 minutes to set the coating.
- If using baking pan: Take a pastry brush and paint a thin coating of the honey butter into each cavity.
- Fill the molds with batter about 4/5th of the way, leaving about 1/4-inch room at the top.
- Place copper molds on a baking tray, evenly spaced apart.
- Bake on the middle oven rack for 15 minutes.
- Lower temp to 400℉ (200℃) and bake for an additional 35 minutes.
- They may puff slightly during baking and settle back down on their own, no worries!
- Check that the bottoms are rich golden brown, if you see black around the edges they’re getting a little burned.
- Flip one out and check the tops. Return to oven for an additional 5 minutes if needed.
- Flip all canelés immediately out onto a cooling rack or parchment paper to cool right side up.
- The outer crust will firm and the filling will set as they cool. Hot canelés will have too gooey of a center if eaten right away.
Notes
Storage: Canelés are best within a few hours of baking. After all that effort, plan to enjoy them the same day. If you strangely have any leftovers, store them in an airtight container at room temperature for a day or in the fridge for a couple more. That signature crunchy shell will begin to soften after a day.