The Canelé Recipe

Perfect caneles are a very precise endeavour and th recipe must be tweaked a bit depending on the size and power of your oven. This recipe should work with most home ovens. This recipe makes about 15 caneles.

Equipment needed:

  • 1 metal sheet pan with a lip
  • 15 Copper Mauviel M'Passion Canele molds (2" by 2")
  • Wire rack for cooling


  • 9 oz sugar
  • 2 oz butter (Plugra)
  • 2 cup milk (2%)
  • 2 egg yolks (large eggs)
  • 6 oz flour
  • 1 tbsp dark rum
  • 1 tbsp vanilla extract (Nielsen-Massey)

  • Cooking Spray

Instructions - Batter Preparation:

  1. In a saucepan over medium high heat, melt butter. Add milk and sugar and whisk until completely blended. Heat until scalded (do not let boil - it wil boil over very quickly and make a tremendous mess, and also ruin the ratios). Remove from heat and place pot in an ice bath to cool.
  2. When mixture is luke warm, whisk in eggs, flour rum and vanilla until completely blended.
  3. Put in a tupperware container and refrigerate for 2-5 days

Instructions - Baking

  1. Preheat oven to 425° F. Place canele molds on sheet pan and space them out as evenly as possible. Crowding can affect how well they cook. Meanwhile, take batter out of the fridge and re-whisk until completely blended.
  2. When oven is at temperature, put sheet pan with molds in oven and preheat for 12 minutes. (These molds contain Tin, which has a melting point of 450° F, and the preheat is pretty close to that temperature - so don't leave the molds in there too long.)
  3. Take molds out of oven and quickly spray each mold with cooking spray. The molds should be hot enough to sizzle just a bit.
  4. Pour batter into molds leaving ¼" at the top.
  5. Cook for 18-22 minutes at 425°, reduce oven temperature to 385° and cook for 55-60 minutes.
  6. Remove from oven and turn out onto cooling rack. Let cool for at least 1 hour.
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