The Canelé recipe

"Canelez" at home

Put on your aprons, this culinary heritage is also yours

Is it the first time?

Before using for the first time, it is advisable to "burn" the Canelés moulds.

Preheat the oven to 200°C. Grease the moulds and put them in the oven for one hour. Grease them a second time. Grease residue can be removed with a cloth.

For 10 Canelés:

  • 1/2 liter of milk
  • 2 egg yolks
  • 2 vanilla pods
  • 2 whole eggs
  • 250 g of sugar
  • 50 g of butter
  • 125 g of flour
  • 50 ml of rum

The steps (in two times)

The day before

  1. Boil the milk and let the vanilla pods infuse
  2. Mix the sugar and flour
  3. Add the egg yolks and mix
  4. Mix the vanilla milk with this preparation
  5. Mix in the butter and rum
  6. Let it rest in a cool place

The day after

  1. Preheat the oven to thermostat 7 (220 °C)
  2. Mix the mixture well
  3. Wipe and grease the moulds with butter (or vegetable matter)
  4. Place them on a baking sheet
  5. Pour the liquid dough into the moulds
  6. Bake for about 1 hour: 1/4 hour at 220 °C and 3/4 hour at 160 °C
  7. Turn out while hot and let cool

You are the chiefs

With your tinned copper canelé mold, you are now equipped and ready to bake. As this culinary heritage is also yours, we are pleased to share with you the recipe of the Bordeaux canelé known by all, to have the joy of making it yourself.

Be patient though, it will take you two days to make it. Hungry people, please do not eat it.

To be discovered (as soon as possible)

The Maison Baillardran has gone beyond the region to find inspiration to create delicacies that are just as tempting.