Homemade Bordeaux Canelés

Master the art of homemade canelés—those irresistible French pastries with a caramelized crust and soft, vanilla-flavored custard center. This recipe reveals all the secrets for achieving perfect texture and rich flavor every time.

Ingredients – Canelé Batter

  • 2 vanilla beans

  • 500 ml milk

  • 200 g cane sugar

  • 100 g flour

  • 50 g melted butter

  • 2 whole eggs

  • 2 egg yolks<

  • 60 ml rum

  • 2 g Eurovanille Bourbon Vanilla Heart

For Coating the Molds

  • 40 g beeswax

  • 60 g butter

     

Instructions

1. Prepare the Batter

  • Split the vanilla beans and scrape the seeds into the milk. Add the Eurovanille Bourbon Vanilla Heart.

  • Heat the milk until just simmering, then let it infuse for 5 minutes.

  • In a mixing bowl, whisk the sugar with the eggs and yolks. Add the melted butter.

  • Slowly pour in the warm milk while whisking, then add the flour and rum.

  • Mix until the batter is smooth.

  • Cover and refrigerate for at least 24 hours for the best results.

     

2. Prepare the Molds

  • Melt the beeswax with the butter.

  • Brush the molds with this mixture and place them in the freezer so the coating hardens.

     

3. Baking

  • Preheat oven to 200°C (392°F).

  • Fill each mold 3/4 full with chilled batter.

  • Bake for 10 minutes at 290°C (554°F), then reduce to 180°C (356°F) and bake for 45–50 minutes, until golden and caramelized.

  • Immediately unmold and cool on a wire rack.