Canelés de Bordeaux

Recipe View 15 mins Prepare the Canelés Batter (15 minutes): In a mixing bowl, whisk together the flour, sugar, egg yolks, rum (or vanilla extract), vanilla extract, and salt. Gradually incorporate the ingredients, ensuring a smooth, lump-free paste forms. Continue mixing until all the flour is fully incorporated, resulting in a homogenous batter.

Recipe View 10 mins Infuse the Milk (10 minutes): In a saucepan, combine the milk and 2 tablespoons plus 1 teaspoon of butter. Heat over medium-high heat, bringing the mixture to a gentle simmer. Once simmering, immediately remove from the heat. This step infuses the milk with the butter's richness, adding depth to the custardy interior.

Recipe View 5 mins Combine Milk and Batter (5 minutes): Slowly pour half of the hot milk mixture into the canelés batter, whisking vigorously to prevent the egg yolks from cooking and curdling. Once incorporated, gradually whisk in the remaining milk mixture until the batter is smooth, thin, and homogenous. Cover the batter and refrigerate for at least 24 hours, and up to 48 hours. This resting period is crucial for the gluten to relax and the flavors to meld.

Recipe View 10 mins Preheat the Oven (10 minutes): Preheat your oven to 450°F (230°C). Place your oven rack in the lower third of the oven.

Recipe View 15 mins Prepare the Molds (15 minutes): In a skillet over medium heat, melt together the 2 tablespoons of butter and the beeswax (if using). The beeswax imparts a traditional sheen and helps with unmolding. Remove from the heat and use a pastry brush to generously coat the bottom and sides of each muffin cup. Ensure even coverage for optimal caramelization and release. If you don't have beeswax, you can use butter, but the crust may not be quite as crisp.

Recipe View 5 mins Fill the Molds (5 minutes): Ladle the canelés batter into the prepared muffin cups, filling them almost to the top. The batter will expand during baking.

Recipe View 1 hrs Bake the Canelés (60 minutes): Place the muffin pan in the preheated oven and bake for 10 minutes at 450°F (230°C). Then, reduce the heat to 375°F (190°C) and continue baking until the canelés are very well browned and have a deeply caramelized appearance, about 50 minutes. The baking time may vary depending on your oven, so keep a close eye on them. The canelés are ready when the tops are a deep mahogany color.

Recipe View 10 mins Cool and Unmold (10 minutes): Remove the canelés from the oven and let them cool in the pan for 5 minutes. Then, run a thin blade (like a paring knife) around the sides of each canelé to loosen them from the cups. Carefully invert the canelés onto a cooling rack and let them cool completely to room temperature. This cooling process is essential for the crust to crisp up to its signature texture. Enjoy!