Caneles — Bordeaux Cakes
Experience the magic of Bordeaux with these caramelized, custardy caneles. The beeswax-lined molds create a unique, unforgettable treat.
Caneles — Bordeaux Cakes
Experience the magic of Bordeaux with these caramelized, custardy caneles. The beeswax-lined molds create a unique, unforgettable treat.
Key move
Use beeswax-lined copper molds and a precise oven temperature to achieve the signature caramelized crust and custardy interior.
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The Setup
- SaucepanMedium
- Mixing BowlMedium
- Fine-Mesh Sieve
- Copper Caneles Molds
- Double Boiler
The Mise en Place
5 of 8Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/4)
Caneles are pale and not caramelized.
Oven temperature may be too low. Ensure your oven is properly calibrated and increase baking time if necessary. Also, make sure the beeswax coating is even.
Caneles are burnt on the outside but raw inside.
Oven temperature may be too high. Reduce the initial baking temperature slightly and ensure accurate oven calibration.
Chef's Notes
Ensure copper molds are well-seasoned to prevent sticking and achieve a perfect crust.
Rest the batter overnight to allow flavors to meld and develop the signature chewy texture.
Serve warm with a dusting of powdered sugar or a dollop of crème fraîche.
Batter can be made up to 2 days in advance and stored, covered, in the refrigerator.
The Method
HEAT
Prep aheadIn a saucepan, heat milk, sugar, and vanilla bean (½ bean) (both pod and seeds) over medium heat until simmering. Do not boil.
Milk mixture is simmering and fragrant.
WHISK
Prep aheadIn a separate bowl, whisk together flour and egg yolks (6 large) until smooth.
Flour and egg yolks form a smooth paste.
TEMPER
Prep aheadGradually temper the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
The mixture is smooth and homogenous.
STRAIN
Prep aheadStrain the mixture through a fine-mesh sieve to remove any lumps or vanilla pod.
The batter is smooth and free of solids.
STIR
Time-sensitivePrep aheadStir in the rum and melted butter. Cover and refrigerate for at least 24 hours, or up to 48 hours.
Batter is well combined and ready for chilling.
PREHEAT
Preheat oven to 450°F (232°C).
Oven has reached the target temperature.
MELT
Melt beeswax (2 tbsp) in a double boiler or microwave.
Beeswax is completely melted and clear.
COAT
Coat the inside of each copper mold with melted beeswax (2 tbsp). Ensure an even coating.
Molds are evenly coated with beeswax.
FILL
Fill each mold about ¾ full with the chilled batter.
Molds are filled to the correct level.
BAKE
Time-sensitiveBake for 15 minutes at 450°F (232°C), then reduce the oven temperature to 350°F (177°C) and bake for another 45-50 minutes, or until the canelés are deeply caramelized and the crust is firm.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
The crust should be very dark brown, almost black.
COOL
Remove from the oven and let cool in the molds for a few minutes before inverting them onto a wire rack to cool completely.
Canelés have cooled slightly in molds and are ready to be inverted.
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