Foolproof Canelés Bordelais

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 mins
Cook Time 2 hrs
Resting time 2 d
Course Birthdays, Dessert, Party snack
Cuisine French
Servings 12 (ish) canelés


  • Silicone canelĂ© mold - usually holds 6 to 8 canelĂ©s
  • 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 canelĂ©s.

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 canelĂ©s.
  • 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 cannelĂ©s 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

Zoek je dit recept in het Nederlands? Ga naar voor canelés bordelais uit een siliconen bakvorm.