• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Contact
  • FAQs
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Mad about Macarons
  • Recipes
  • French Food Guides
    • All Guides
    • Best Paris Tea Rooms
    • Market Guide (fruit & veg)
    • Food Travel From Paris
    • Paris Pâtisseries & More
  • About
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • French Food Guides
    • Best Paris Tea Rooms
    • Food Travel From Paris
    • Fruit/Veg Market Guide
    • Paris Pâtisseries +
  • Videos
  • About
  • Contact
  • FAQs
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home • Recipes • Teatime

    Canelé Recipe (Cannelés de Bordeaux)

    Published: Dec 14, 2022 · Modified: Nov 26, 2024 by Jill Colonna12 Comments

    Jump to Recipe

    Easy French canelé recipe (also known as Cannelés) without beeswax. Made with vanilla, rum, butter and eggs, discover their unique taste and origin. This authentic French recipe is an extract from my 2nd pastry recipe book, 'Teatime in Paris' (2015).

    Another success Jill. These are just delightful. We decided we preferred them dark and really caramelised on the outside. My other half said they were like the perfect chip, crispy on the outside and lovely and soft in the middle.

    Denny
    lush dark fluted canele cakes

    Canelés - How did they Originate?

    As egg whites were used to clarify French Bordeaux wines, the local nuns of the Couvent des Annonciades saved the yolks and with them invented canelas in the 18th century. Since Bordeaux was a major port, rum just happened to be handy, along with tropical vanilla.

    Over the years these vanilla and rum cakes took on various different looks and names around the Aquitaine region, such as canole and canauliers.

    Is it Canelé or Cannelé?

    It's funny to see that even the French are sometimes confused how to spell this: both canelé and cannelé de Bordeaux are used.

    Apparently, as of 1985, one 'n' was officially dropped by the Confrérie de Canelés de Bordeaux (Brotherhood of Canelés). Don't you love how there's a formal protective clan for these French cakes?

    Now its true identity can be found in famous pâtisseries around Bordeaux (Lemoine, Baillardran, Luc Dorin, La Toque Cuivrée, San Nicolas) and the rest of France - still with both spellings.

    How do you pronounce canelé?
    It's the same for both spellings: "can-eu-lay".

    Note that their name shouldn't be confused with the French word for cinnamon, which is cannelle (pronounced 'kan-nelle').

    As both spellings are still official, they're interchangeable.

    view of the inside of an authentic canelé with yellowy spongy interior and dark crispy exterior
    canelé inside with a firm vanilla and rum custard

    What do Canelés Taste Like?

    What makes the canelé so delicious is its extra dark, caramelised crispy outside while the soft interior is bright, custard yellow, airy and spongy firm.

    Traditionally fragranced with good vanilla pods/beans, it's also given the finishing touch with dark rum.

    ingredients laid out with moulds to make canelés cakes
    Ingredients for Canelés de Bordeaux recipe

    What is a Canelé Made of?

    The canelé is made from a few simple ingredients: whole milk, plain flour, organic eggs, egg yolks, sugar and a little unsalted French butter.

    However, cannelés are only authentic if made with good vanilla pods/beans.

    If you can't find good pods or beans, then I suggest vanilla powder or paste or a top quality extract. Never use aromas, as they are so synthetic and the resulting flavour will be disappointing.

    Get my tip how to store vanilla beans/pods and make them extra sticky
    All in my recipe post for Confiture de Lait and How to Store Vanilla Beans.

    Best Rum for Canelés

    Like quality vanilla, the best canelés use the best quality dark rum you can find.

    I've made this many times with regular white rum. Even although little is used, cheaper clear rum doesn't give the cakes the best caramelised taste so best to use darker rum. So, the higher the quality, the better - budget permitting, to get fabulous flavour and caramelisation of your cakes.

    two separate bowls, mixing warmed vanilla milk and butter with egg and flour mixture

    Easy Canelé Recipe - Step by Step

    As you can see from the cannelés card below, this recipe is very straightforward.

    The cakes' batter is best made the day before. Vanilla pods/beans (or powder) are heated and infused in whole milk then butter is melted in.

    Meanwhile, in another bowl, eggs and yolks are whisked together with the flour.
    To avoid any lumps (like the method for crêpes), the buttery vanilla milk is gradually added to the flour and egg mix. Once whisked until smooth, it's covered and left in the fridge overnight.

    Next day, it's just a matter of whisking the batter all together again (there's a film that forms which is normal) and pour into the moulds. Bake for about an hour, depending on the size of your tins.

    Cannelés - Troubleshooting

    Follow the recipe below (extract from my book) to the letter and there should be no problems. However, here are a few tips to help troubleshoot canelés.

    • If they come out too golden, they are not ready yet. Don't be afraid to take them out of the oven to check them until they look quite dark.
    • They're warm and gooey inside. The cannelés have either not been cooked enough and/or not left to thoroughly cool and set.
    • They stick to the moulds. I thoroughly recommend using non-stick metallic moulds, now easy to find on the internet and in baking stores. They will easily slip out of the moulds no problem with this canelé recipe without beeswax.
    fluted cake tin filled with vanilla and rum batter on a tray
    good sturdy non-stick metallic canelé moulds

    Cannelés Moulds

    The traditional French canelé recipe is made with copper moulds. French pastry chefs stipulate greasing them with beeswax - although many folk say it's easier to spray them with culinary non-stick oil.
    However, AVOID culinary non-stick oil: it's not healthy and, as authentic copper moulds are very expensive, bake them in either silicone or non-stick metallic canelé moulds without beeswax.

    Silicone moulds are perhaps not quite as "pro" as the classic copper, but they are easier to find, easier to wash, and they are more budget friendly. What's more the final product tastes just as good! Just ensure that you bake them long enough.

    Since my recipe book was published, I am also happy to have found non-stick metallic cannelés moulds, which some of you may have seen on my Instagram and Facebook pages. As they are slightly bigger than the silicone moulds, baking time needs to be increased to about an hour and a quarter.

    Some moulds have a deeper hollow (depression) at the top, making the cakes a bit lighter at the concave centre which is perfectly normal. Other moulds are straighter at the top, making a more even and darker cake throughout. 
    How you like your cake (extra dark to slightly less dark) is a question of personal preference.

    plate of authentic French canelés cakes from Bordeaux

    How do you Eat Canelés?

    Canelés are best served at room temperature and enjoyed mainly at teatime with tea, coffee or French hot chocolate. For tea amateurs, in my book, I suggest serving with either a Ceylon or Keemun tea to accompany the caramelised flavours of the vanilla and rum.

    They also make a great teatime treat during the festive season. Sometimes we even like them for breakfast or at brunch. Although there's rum in them, the oven temperature is so hot that the alcohol disappears but leaves a beautiful flavour.

    plate of fluted canelés cakes, dark and caramelised on the outside, eggy vanilla soft in the inside

    This canelé recipe also makes ideal festive food gifts. For more recipes using up yolks, see all my egg yolk recipes. For recipes to use up the leftover 2 egg whites, make any of the following:

    • Coconut Macaroons (rochers coco)
    • Financiers
    • Tuiles
    plate of dark caramelised cannelés de Bordeaux with red edible Begonia flowers

    Canelé Recipe (Cannelés de Bordeaux)

    Jill Colonna
    Authentic French Canelé recipe without beeswax. Dark, crispy and caramelised on the outside, these cakes have a soft yet firm vanilla and rum custard inside.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert, Snack, teatime
    Cuisine French
    Servings 8 people
    Calories 288 kcal

    Equipment

    • non-stick metallic canelé moulds

    Ingredients
      

    • 2 vanilla pods/beans
    • 500 ml (18 fl oz/2 cups) whole milk
    • 120 g (5½oz/1 cup) plain flour (all-purpose)
    • 200 g (7oz/1 cup) sugar
    • 2 eggs organic
    • 2 egg yolks organic
    • 50 g (2oz/ 3 tbsp) butter unsalted
    • 3 tablespoon dark rum

    Instructions
     

    The Day Before (or 8 hours before baking)

    • Split the vanilla beans/pods lengthways down the middle using a sharp knife and scrape out the seeds. Add the seeds and pod to the milk in a saucepan and, as soon as it comes to the boil, take off the heat. Cover and leave the vanilla to infuse for at least 20 minutes.
    • Sift and mix together the flour and sugar. Add the eggs and yolks all in one go and hand-whisk briskly until there are no lumps but a smooth, thick paste.
    • Remove the vanilla pod from the milk and gently reheat (but don't boil).
    • Cut up the butter roughly and melt into the hot vanilla milk.
    • Gradually whisk the hot milk into the egg mix, so there are no lumps. The batter will be smooth and runny, almost like a batter for crêpes.
    • Add the rum then leave the fragrant mix to rest covered in the fridge for 8-12 hours or overnight.

    Next Day

    • When ready to bake, preheat the oven to 180°C fan/200°C/400°F/Gas 6.
    • Hand-whisk the chilled batter well for a minute and, using a pouring jug, fill the moulds nearly to the top.
      Place on a rimmed baking sheet and bake for about 50-60 minutes (or more for regular sized moulds) depending on whether you like them dark gold or dark - almost black. Don't be afraid to see them going pretty brown at the top after 40 minutes; leave them in for another 10-15 minutes, as you'll discover that they'll still be spongy yet firm and light on the inside.
    • Turn the canelés out of the moulds straight away and leave to cool completely on a wire rack.

    Notes

    Resting Time: The batter requires a resting time of 8 hours or overnight.
    To Serve: canelés are served at room temperature and enjoyed mainly at teatime with tea, coffee or hot chocolate. In my book, I suggest serving with either a Ceylon or Keemun tea to accompany the caramelised flavours of the vanilla and rum.
    Extract from my 2nd book, Teatime in Paris: A Walk Through Easy French Pâtisserie Recipes (© Jill Colonna, 2015).
    Calories: 288 calories based on 2 canelés per person.

    More Easy Teatime Recipes

    • sliced banana coffee cake, showing a beautifully moist crumb and topped with walnuts
      Banana Coffee Cake (Low Sugar)
    • individual ice cream with candied fruits on plate with lavender, apricot sauce and a macaron
      No Churn Ice Cream with Candied Fruit (Glace Plombières)
    • large pot with a baked rice pudding covered in a thick caramel skin, spooning out a creamy mixture underneath with cinnamon and a traditional French Fallue brioche
      Baked Rice Pudding Recipe (French Teurgoule)
    • a large slice of chocolate cake topped with a rum glaze, toasted flaked almonds and gold leaf
      Almond Flour Chocolate Cake (Gâteau Reine de Saba)

    Share

    • Share
    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

    Reader Interactions

    Comments

      Please leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Made this? Please rate this recipe




    1. Fernando

      January 30, 2024 at 12:01 am

      Hello Jill. Here writing from Lima- Peru,?. I used almost your same recipe, but with different temperatures, 250 C for 12 minutes and them 40 minutes at 180. However, I always have a same result, the canelé has a hole on the top ( later unmold will be the bottom) . I have some batch to put in the oven at 180 C to see what happen ?

      Reply
      • Jill Colonna

        January 30, 2024 at 1:26 pm

        Hello Fernando,
        Why are you trying to change the temperatures? I'd suggest you stick with the 200°C for at least 50 minutes like I say in the recipe and if they need longer, bake for longer? It's so much simpler sticking to the same recipe, tbh.

        Reply
    2. Brenda

      December 12, 2023 at 9:09 pm

      5 stars
      I used this recipe to make canelés for the first time. They were a hit! Thanks for such clear and concise recipes!

      Reply
      • Jill Colonna

        December 13, 2023 at 7:54 am

        So happy to hear this, Brenda - and first time too. Here's to many more canelés and a delicious Christmas!

        Reply
    3. Denny

      August 20, 2023 at 5:56 am

      5 stars
      Another success Jill. These are just delightful. We decided we preferred them dark and really caramelised on the outside. My other half said they were like the perfect chip, crispy on the outside and lovely and soft in the middle. You have to excuse him ?
      Denny (I remembered the stars)

      Reply
      • Jill Colonna

        August 20, 2023 at 8:45 am

        So thrilled you loved them also the extra dark and caramelised way. These are the best! Thanks for your feedback, Denny x

        Reply
    4. Lisa

      February 16, 2023 at 11:14 pm

      5 stars
      I had these in Paris last summer! So glad I found your recipe! They turned out perfectly! Merci!

      Reply
      • Jill Colonna

        February 17, 2023 at 12:05 pm

        Thrilled to hear that, Lisa. Hope they'll make you think of your next trip to France!

        Reply
    5. Thomasina

      December 31, 2022 at 6:27 pm

      5 stars
      Just tasted these. I love them. Thank you Jill.

      Reply
      • Jill Colonna

        January 01, 2023 at 11:14 am

        So glad you love them!

        Reply
    6. Christina Conte

      December 14, 2022 at 5:26 pm

      5 stars
      This is THE recipe! Thanks, Jill! Have the copper tins and all! Yours look absolutely gorgeous!

      Reply
      • Jill Colonna

        December 14, 2022 at 5:36 pm

        Thanks Christina - gosh, you've got the copper! Well have fun making them even more. I ended up not getting the copper as didn't have a copper, haha. No, seriously am happy with the good sturdy silicone and non-stick metallic pans I have.

        Reply

    Primary Sidebar

    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl
    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

    Popular Recipes This Week

    • 3 bowls of pea soup with fresh peas and pods
      French Pea Soup (Potage Saint-Germain)
    • small individual asparagus clafoutis with parmesan sauce basil top
      Asparagus Clafoutis - French Asparagus Recipe for the Oven
    • tray holding slices of toasted French toast or Pain Perdu in a boulangerie in France in front of baguettes
      Best French Toast Recipe (Pain Perdu)
    • folded thin chocolate crepe pancakes 2 with designs
      Chocolate Crêpes Served French Style

    Latest recipes

    • homemade croutons made with garlic and French bread topping for a pea soup next to a ramekin of more croutons
      How to Make Croûtons in the Air Fryer - with Garlic
    • whisking a hot parmesan cream sauce in a saucepan next to a block of Parmigiano Reggiano cheese
      Parmesan Cream Sauce
    • long-stemmed cocktail glasses filled with light and fluffy strawberry mousse topped with strawberries and served with French tuile cookies
      Strawberry Mousse
    • creamy lemon sauce poured over roasted white asparagus, served with potatoes and roast chicken
      Creamy Lemon Sauce for Chicken
    elegant storefront of a confectionary shop in Aix selling calissons

    TRAVEL GUIDES

    Food Guide to Aix-en-Provence

    My insider guide to Aix - from Calissons, hot chocolate to great restaurants.

    Aix Guide
    boxes of various different French macarons from Paris to taste for the ultimate guide

    LOCAL DIY GUIDES

    Best Macarons in Paris

    My insider, updated free guide. Avoid the tourist traps and discover my top 20!

    Top 20 Macarons
    crates of fresh tomatoes in all shapes and colours at the French market in Provence

    What's in Season?

    Les tomates

    Celebrate the start of tomato season with fun facts and tons of seasonal recipes.

    Tomato Guide

    Footer

    Jill Colonna logo Mad About Macarons
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • All Recipes
    • About
    • Videos
    • French Food Guides
    • FAQ - Questions answered
    Contact
    Newsletter

    Copyright © 2010-2025 Jill Colonna

    Privacy Policy