Foolproof Canelés Bordelais

A stack of canelés Bordelais in white and blue plates

Every time I see a canelé I have a canelé. So when I was in France last summer I had a canelé or two. And then I saw the canelé molds in the supermarché. And promptly forgot about how hard everyone says they are to make. More so in silicone molds.

A close-up of a stack of canelés Bordelais

So here I was, back from France, with a silicone canelé mold and a panic attack. But I had laid my bed, so now I had to lay in it (and give myself an excuse to finally get a sugar thermometer).

An overhead shot of a stack of canelés Bordelais surrounded by the ingredients to make them

Kitchn to the rescue

I was terrified to make these, but because I was scared I finally didn’t fuck up a bake! I followed the recipe from Kitchn to a tee, and that’s been my saving grace with these delicious assholes ever since.

Keep in mind that this is a process of days, not hours.

A stack of canelés Bordelais in white and blue plates

Sorry, silicone only

To retain my sanity I will only be sharing the recipe for silicone mold canelés here. Refer to the Kitchn for the copper mold versions, which seem like a lot more of a nuisance and are also a lot more pricey.

A close-up of a stack of canelés Bordelais

Fool proof canelés Bordelais from a silicone mold

Dorothy Porker
These French custardy rum and vanilla classics are a handful and require a lot of equipment and time, but they're totally worth the effort.
Prep Time 30 minutes
Cook Time 2 hours
Resting time 2 days
Course Birthdays, Dessert, Party snack
Cuisine French
Servings 12 (ish) canelés


  • Silicone canelé mold - usually holds 6 to 8 canelés
  • Pastry brush
  • Freezer
  • Saucepan
  • Candy thermometer
  • Food processor
  • Fine sieve
  • Container with lid
  • Oven
  • Measuring cup, optional


  • canola oil for brushing the molds, do NOT substitute
  • 1 vanilla pod
  • 2 c - 500 ml whole milk
  • 2 T - 30 gr butter chilled and diced
  • 3/4 c - 150 gr cake flour OR
  • 1 c - 125 gr all purpose flour AND
  • 1 T - 15 gr corn flour see instructions
  • pinch salt skip if using salted butter
  • 3/4 c+2 T - 180 gr superfine or baker's sugar if you can't find this, run your sugar through the food processor before using
  • 4 large egg yolks
  • 1 T - 15 ml dark rum
  • 1 t - 5 ml vanilla extract


How to make your own cake flour

  • If you cannot find cake flour mix 1 c - 125 gr of plain flour with 1 T - 15 gr of corn flour. Note you will have some extra cake flour leftover after making the canelés.

One or two days ahead of schedule: prep the molds and batter

  • Brush your silicone molds with canola oil and place them in the freezer. This helps with the crunchy outer layer of the canelés.
  • Rinse a heavy-bottomed saucepan with cold water, set over a low heat and add 2 c - 500 ml of milk. Split 1 vanilla pod and add to the milk. Heat slowly to a 83° C/ 183° F on a candy thermometer.
  • While the milk is slowly heating, place 2 T - 30 gr of chilled and diced butter, 3/4 c - 150 gr of cake flour and a pinch of salt in a food processor and pulse until well combined. Scatter 3/4c +2 T - 180 gr of sugar on top and pulse again until mixed.
  • Add 4 egg yolks and pulse again until the mixture begins to tighten and sort of resemble a dough.
  • Once the milk has reached 83° C/ 183° F, remove the vanilla pod and scrape the seeds into the milk. Discard the pod.
  • With the food processor on pulse, quickly and steadily pour the hot milk into the mixture in the food processor and pulse until fully combined. Don’t be alarmed: it will look like a very thin custard or pancake batter.
  • Strain the batter through a fine sieve into a clean container, pressing any congealed yolk through. Throw out whatever remnants you can't press through the sieve.
  • Stir in 1 T - 15 ml of rum and 1 t - 5 ml of vanilla extract and leave to cool uncovered until it has reached room temperature.
  • Cover and refrigerate 24-48 hours. This is necessary for the development of the gluten. The more patience you have with this the better the results.

Baking day!

  • Preheat your oven to 400° F/ 200° C.
  • Stir the batter, move to a measuring cup for an easier pour and fill the chilled molds halfway.
  • Place on the lowest oven rack and bake until the cannelés are a deep brown color, this can take anywhere between 1 hour and 30 minutes to 2 hours.
  • Remove from oven and leave to cool inside the molds for at least 15-30 minutes so they retain their shape.
  • If you have any leftover batter, leave the oven on, give the molds a quick brush with additional canola oil and bake the remainder of the batter.


Supposedly they are best eaten between 1 and 5 hours after baking. Personally I find 1 to 2 hours to be the max.
You can freeze them for roughly 3 months and reheat them in the oven at 400° F/ 200° C for 5 minutes, but nothing really beats a barely cooled fresh canelé from the oven.
Keyword caneles, custard, french, french pastry, pastry, pattiserie, rum

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  1. Hi Dorothy. These were delicious. I followed the recipe exactly and filled the molds three-quarter ways up and I only had enough batter for 6 of them. They rose up super high ended up deformed. It would have worked out better if I’d filled them only half way or maybe even 1/4. They still tasted great though

    1. Thank you for your comment Nicole! I’m a very sloppy baker but I will adjust the measurements!

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