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Canelés are a beloved French pastry originating from Bordeaux, known for their distinctive contrast between a caramelized crispy exterior and soft custardy center. The blend of vanilla and orange blossom water creates an irresistible aroma and flavor profile unique to this classic treat.
What Makes This Recipe Special
This authentic canelé recipe delivers bakery-quality results in your home kitchen. The carefully tested proportions and technique produce pastries with the signature caramelized crust and tender interior that makes canelés a cherished French delicacy.
Ingredients Needed
- 500ml whole milk: Creates the rich custard base
- 40g butter: Adds richness and helps form the crust
- 1 vanilla pod: Provides authentic vanilla flavor
- 200g granulated sugar: For sweetness and caramelization
- 100g flour: Sifted for a smooth batter
- 1 whole egg plus 2 yolks: Creates custard-like texture
- 1 tablespoon orange blossom water: Adds traditional floral notes
- 1 pinch sea salt: Enhances overall flavor
Step-by-Step Instructions
- Infuse the Milk
- Split vanilla pod lengthwise, scrape seeds, and add both to milk with butter. Heat until just boiling.
- Make the Batter
- Whisk sugar and eggs until well combined. Incorporate sifted flour, then slowly stream in hot vanilla milk while whisking constantly.
- Rest the Batter
- Add orange blossom water, cover tightly, and refrigerate overnight for best results.
- Prepare for Baking
- Remove vanilla pod and pour batter into buttered molds, filling each two-thirds full.
- Baking Process
- Start at 240°C for 10 minutes, then reduce to 180°C for 30 minutes until deeply caramelized.
- Finishing
- Remove from molds immediately and cool on wire rack before serving.
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Storage Tips
Store canelés in an airtight container at room temperature for up to 4 days. They can be frozen for several weeks. To restore crispiness, warm briefly in the oven before serving.
Frequently Asked Questions
- → Why does the batter need time to rest?
Letting it chill in the fridge lets the flavors blend better and ensures the batter settles properly. This rest time leads to that dreamy texture you want.
- → Can I use metal molds?
Traditional copper molds give the best results. Silicone molds can work too, but the caramelization might not be as perfect.
- → How can I get that beautiful caramelized crust?
The trick is baking twice—start hot to crisp the crust, then finish at a lower temperature to cook through and caramelize.
- → My canelés came out too dark. How can I fix this?
Try lowering the oven temperature a bit or reduce bake time. Every oven's different, so some tweaking might be needed.
- → Do you have to add orange blossom water?
Nope, it's optional! It's not part of the traditional version, but if you want a hint of floral flavor, go ahead and add it.