Caneles — Bordeaux Cakes
Experience the magic of Bordeaux with these caramelized, custardy caneles. The beeswax-lined molds create a unique, unforgettable treat.
30 min active, minimal dishes
Caneles — Bordeaux Cakes
Experience the magic of Bordeaux with these caramelized, custardy caneles. The beeswax-lined molds create a unique, unforgettable treat.
30 min active, minimal dishes
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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Larger text, ingredients in reach, and saved step progress while you cook.
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 Scorch: Do not walk away; milk proteins burn quickly on the bottom of the pan if not stirred occasionally.
Milk mixture is simmering and fragrant.
WHISK
Prep aheadIn a separate bowl, whisk together flour and egg yolks (6 large) until smooth.
Lumpy Batter: Ensure no dry flour pockets remain, as these will not dissolve during the resting phase.
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.
Scrambled eggs: Pouring too quickly will cook the yolks; keep the whisk moving constantly to distribute heat.
The mixture is smooth and homogenous.
STRAIN
Prep aheadStrain the mixture through a fine-mesh sieve to remove any lumps or vanilla pod.
Grainy texture: Forcing solids through the sieve will result in a grainy, uneven custard.
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.
Butter Separation: If the butter is too hot, it will pool on top rather than incorporating into the batter.
Batter is well combined and ready for chilling.
PREHEAT
Preheat oven to 450°F (232°C).
Uneven Heat: Avoid opening the door frequently, as the temperature drop will prevent the initial crust formation.
Oven has reached the target temperature.
MELT
Melt beeswax (2 tbsp) in a double boiler or microwave.
Wax Overheating: Beeswax is highly flammable. Never heat over an open flame; use a double boiler.
Beeswax is completely melted and clear.
COAT
Coat the inside of each copper mold with melted beeswax (2 tbsp). Ensure an even coating.
Excessive wax buildup: Too much wax results in a thick, waxy mouthfeel rather than a crisp, caramelized finish.
Molds are evenly coated with beeswax.
FILL
Fill each mold about ¾ full with the chilled batter.
Overfilling: If filled too high, the batter will boil over the sides, ruining the shape and causing a sticky mess.
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.
Under-baking: Do not pull early; the deep color is essential for the signature crunch and flavor.
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.
Sticking: If left too long, the residual sugar can harden and glue the cake to the copper.
Canelés have cooled slightly in molds and are ready to be inverted.
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