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Canelé de Bordeaux

Today is the first episode of a very special project, because this week I'll be uploading one YouTube video a day! We're going to make my favorite 7 friandises or petit fours and today we'll start with the French Canelé de Bordeaux.

Canelé de Bordeaux recipe

375 grams


2 grams


190 grams


35 grams



vanilla pod

110 grams


50 grams

egg yolk

40 grams

dark rum

First pour the milk in a saucepan. Also add the salt, the sugar and the butter. Then cut the vanilla pod in half and scrap out the seeds. Add them to the milk together with the empty vanilla pod. Now heat this up on a medium heat till the butter is melted. Meanwhile pour the flour in a bowl. Then while stirring add one fourth of the hot milk mixture and mix this well to remove all lumps. Now add the remaining milk mixture. Also add the empty vanilla pod and the egg yolk. Mix it once more and then let it rest for at least 12 hours in your fridge. The next day you can add the dark rum and mix it. After that remove the empty vanilla pod. Now for the molds. I use copper, but you can also use silicon molds. Put them on a tray and put them in the freezer for 15 minutes. Meanwhile transfer 100 grams of butter in a saucepan and melt this on a low heat. Once it’s melted fill the frozen molds with the butter and directly empty them back into the pan leaving you with a nice thin coating. I know most people mix the butter with bee wax, but I don’t do this because for me it makes the outside of the canelé hard and not crunchy. Then fill the molds just below the top and bake them at 185 degrees Celsius for 1 hour. Once they’re done directly remove them from the molds and let them cool down on an oven rack. Be careful because they are very hot. Then they’re ready to be served! It’s best to serve them straight away, but if you want to pre bake them that’s also fine. Just pop them in the oven for 5 minutes at 180 degrees Celsius to make them nice and crispy again.


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