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.
The 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.
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.
Aromatic vanilla scent fills the air.
WHISK
Prep aheadIn a separate bowl, whisk together flour and egg yolks (6 large) until smooth.
TEMPER
Prep aheadGradually temper the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
STRAIN
Prep aheadStrain the mixture through a fine-mesh sieve to remove any lumps or vanilla pod.
STIR
Time-sensitivePrep aheadStir in the rum and melted butter. Cover and refrigerate for at least 24 hours, or up to 48 hours.
PREHEAT
Preheat oven to 450°F (232°C).
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.
FILL
Fill each mold about ¾ full with the chilled batter.
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.
Deep mahogany color with a firm crust. • Rich, caramelized aroma fills the kitchen.
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.
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