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.
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).
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.
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.
Fool proof canelés Bordelais from a silicone mold
- Silicone canelé mold - usually holds 6 to 8 canelés
- Pastry brush
- Candy thermometer
- Food processor
- Fine sieve
- Container with lid
- 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.
- 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 almost to the top.
- 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.