05 - June - 2020

Blog 1

This pastry from Bordeaux is one of our favorite weekend bakes. Why so you may ask? Well, the secret to the crunchy outer crust lies in setting the batter aside in the fridge for 48 hours before baking – so you can essentially make the batter on Friday, and then bake it on Sunday! And we guarantee, it’ll leave you wanting more (well partially cos its so small and that those copper molds cost a fortune!). The best part of baking these though, is the aroma which fills the kitchen towards the end of the bake. Ooh la la!



Makes around 10 Caneles using 44mm molds
250g Milk
24g unsalted butter + more for greasing moulds
90g Sugar
75g Flour
2 egg yolks
25g Rum (optional)
(We’ve made ours without vanilla beans due to the waiting time during this circuit breaker period but it’d definitely be good to have it)



Step 1

Gently heat the milk and butter until melted.
Step 2

Add into the mixture the flour, sugar, egg yolks, and rum. Blend using a blender/hand-held blender until a smooth consistency. Give it a slight stir and let it rest until air bubbles subside. Next cover the mixture and store in refrigerator for 48 hours.
Step 3

Generously butter the seasoned copper molds (to ensure Caneles come out easily after baking) then fill until 80% full with the mixture. 
P.S. After removing mixture from fridge, give it a good stir to ensure its smooth and well combined. We also prefer to let mixture warm-up to almost room temperature before pouring them in.)
Step 4

In your oven pre-heated to 225 degrees celsius, place the filled Canele molds in. Bake for around 5 minutes before lowering temperature to around 180 degrees celsius. Continue baking for approximately 55-58 minutes more before removing from oven. (Timing is based on 44mm molds so you may need to adjust the timing accordingly for bigger or smaller molds). Once done, immediately remove each Canele from its mold. It should slide out easily with a slight tap. If it doesn’t, do try re-seasoning your molds or greasing them with more butter. The faster they cool, the crunchier the crust so its best to extract them immediately! Let them cool on a wire rack for about 45mins to an hour before digging it.

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