The canelé recipe

Produit Artisanal



Before using the moulds for the first time, we advise ‘burning’ them.

Preheat the oven to 200°C.

Grease the moulds and put them in the oven for one hour.

Take them out and grease them again.

Wipe the greasy residue with a cloth.


1/4 litre of lait

1 vanilla pod

125g of sugar

65g of flour

3 egg yolks

25g of butter

25ml of rum

Recipe for 12 canelés Lunch

The day before:

  1. Bring some milk to the boil and infuse with vanilla pods
  2. Mix the sugar and flour
  3. Add the egg yolks and stir
  4. Add the vanilla milk to the mixture
  5. Stir in the butter and rum
  6. Refrigerate and leave to stand

The next day:

  1. Preheat the oven to gas mark 7 (220 °C)
  2. Stir the mixture well
  3. Grease the moulds with butter (or vegetable oil)
  4. Put them on a baking tray
  5. Fill the moulds with the liquid mixture
  6. Bake for approximately 1 hour: 1/4 hour at 220°C and 3/4 heure at 160°C
  7. Remove from the moulds when hot and leave to cool