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    Home » DESSERTS & BAKING » SMALL BAKES

    Canelés de Bordeaux: Canele Recipe Without Rum

    Published: May 28, 2022 · Updated: February 19, 2023 by Ieva · This post may contain affiliate links · 25 Comments

    Jump to Recipe

    The easiest Canele Recipe without rum for the notoriously difficult pastry to achieve! These French Canelés de Bordeaux have been an obsession of mine for a few years now. Nothing compares to their dark caramelised crust and incredibly moist middle! Our version of the small french pastry is made in silicone moulds, without beeswax or expensive copper moulds!

    Eight Caneles de Bordeaux on two rectangular black boards on a white wooden table.
    Take Me To:
    • Ingredients
    • Silicone Molds vs. Copper Moulds For Canelés
    • How To Make The Best Canelés?
      • Make the Batter
        • TIP
      • Resting the Batter
      • Baking the Caneles
    • Have an Egg White Leftover After Making Canelés?
    • Our Favorite Recipes From France
    • Recipe Card

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    Ever since I tasted my first Canelé from a small French patisserie, I was on a mission to develop the best (but easy enough) Canelé recipe, so I can enjoy them anytime I wanted. I was reluctant to invest in proper copper moulds, and was adamant that Caneles made in silicone ones can be just as delicious! A few years later, I am finally ready to share my recipe for Caneles without Rum, Beeswax or copper canelé molds. All you are going to need are typical kitchen tools, and one of these Lékué 8 Cavity Gourmet Cannele Bordelais Moulds to make a perfect canelé.

    One canele is cut in half surrounded by other caneles on a white plate.

    Ingredients

    Whilst traditional caneles are typically made with dark rum, we are sharing this simple recipe that you can make without any rum. All that you are going to need for these great caneles are very basic ingredients that most home cooks have at home already.

    • milk: we prefer to use whole milk in this recipe, as the caneles definitely benefit from the higher fat content.
    • eggs: we typically use medium eggs (UK medium, US large).
    • plain flour: (also known as all purpose flour) is excellent in this recipe, but using wheat flour with a slightly higher gluten content won’t affect the result too much.
    • sugar: use caster (superfine) sugar, as it dissolves quicker in the batter.
    • butter: European-style butter is best, as it has a higher fat content. We used unsalted butter.
    • vanilla paste: we highly recommend Nielsen Massey Vanilla Bean paste. Vanilla extract can also be used, but you won’t get the black speckles of the seeds. Because we don’t use rum in this recipe, good vanilla product is of paramount importance for best results.
    Half a canele without rum picked up by a hand with red painted nails.

    Silicone Molds vs. Copper Moulds For Canelés

    You can use either silicone canele molds, aluminum molds or traditional copper molds for this recipe. Although many claim that Canelés can only be made crunchy and caramelised in copper using beeswax, I disagree. I personally use a silicone mould that is 8 x 70ml capacity and is great for the quantities in this recipe. My crusts are just as dark, caramelised and crispy. The beauty of a silicone mould is that your Canelés never stick and you can wash them in your dishwasher. Not to mention it is A LOT cheaper than copper moulds.

    How To Make The Best Canelés?

    Make the Batter

    I highly recommend using whole milk and 100% butter in this Canelé recipe as the fat content in the milk really helps to keep these pastries moist during lengthy baking. Pour your milk into a small saucepan, add the butter and vanilla paste (I use Neilsen Massey)/ split the vanilla pod and place on low heat until the butter melts. Do not let it boil.

    In the meantime, whisk eggs and egg yolks together with caster sugar. Caster sugar has smaller finer grains compared to granulated sugar and, therefore, dissolves easier and makes your Canelés de Bordeaux lighter. Once your eggs and sugar are pale and fluffy, sift in the flour and whisk batter until cohesive and smooth.

    Tip

    For this Canelé recipe, I tend to do everything in a measuring jug, because it then allows me to pour the mixture into the moulds easier (and saves washing up). But a large bowl will do too.

    Canelés Egg & Flour Mixture in a measuring jug.
    The canele batter is being mixed with a whisk in a mesuring jug.

    An important step is to let the milk cool down slightly. Before you pour your buttery milk into the eggs, make sure it’s not too hot. Otherwise, your egg mixture will scramble. Have a whisk handy and as soon as you pour your milk in, whisk vigorously to avoid scrambling or any lumps forming. The mix will be quite thin – it’s supposed to be that way.

    That’s it, the batter for the Canele without Rum is done! Now, just a bit of patience…

    Resting the Batter

    Cover your bowl (or measuring jug with cling film (plastic wrap) and let the batter rest in the fridge for at least 24 hours (up to 56 hours). The texture will not be the same without giving the Canelé batter this time, so patience pays off here.

    Baking the Caneles

    When you’re ready to bake, heat the oven to 230 C Fan and take your batter out of the fridge. Your mix will have a thick layer formed on top, so whisk it together again to make it of even consistency. When the oven reaches the temperature, pour your Canelé mix into the mould leaving some space for them to rise. Since I use a “floppy” silicone mould, I tend to fill them halfway and put them in the oven. Then top them up to avoid any spillage. Alternatively, you may want to use a baking sheet / baking tray underneath the silicone mould, but make sure it’s hot before putting the moulds on top, or your canelés won’t have crispy tops.

    Don’t fill your mould before your oven preheats, as the flour will rise to the top again and your Canelés will be uneven consistency when baked.

    Black silicone canele mould filled with canele batter.

    Bake at a high temperature (230° C) for 10 minutes, then reduce the temperature to 180° C and bake for a further 45 minutes. No matter how tempting, don’t open the oven for the first 40 minutes. The first 10 minutes at high heat will ensure a crispy crust.

    Your Canelés de Bordeaux will be dark in colour, crispy to touch and puffed up slightly when you take them out of the oven. Leave them in the moulds for at least 10 minutes before you attempt to remove them. Just flip them upside down onto a large chopping board. Then transfer onto a cooling rack to cool completely.

    Caneles are baked, but still in a black silicone mould on a marble top.
    Canele mould flipped upside down on a chopping board.

    Make sure you let them cool completely before you eat them (I personally find this a huge challenge). They will firm up and won’t feel doughy in the middle at room temperature. However, they should still have a tender custard center and thick caramelized crust. Canelés are best enjoyed with a cup of tea or coffee!

    One canele is cut in half, others surrounding it on a white plate.

    Have an Egg White Leftover After Making Canelés?

    If you made this lovely French Canelé Recipe without Rum, you may have one egg white left. Why not try one of our other recipes to it up:

    • Light Almond Biscuits
    • Banana & Pecan Praline Parfait

    Or have a look at our full collection of recipes using egg whites!

    Our Favorite Recipes From France

    If you’ve now eaten more of these Caneles de Bordeaux than you care to admit, why not switch it up with so other delicious French Pastries? You can always count on a good French recipe to make the best breakfast pastry or dessert:

    • Sourdough Pain Au Chocolat
    • White Chocolate And Cranberry Macarons
    • Sourdough Croissants

    Recipe Card

    A canele being picked up by a hand with red painted nails.

    Canelés de Bordeaux Without Rum (in Silicone Mould)

    The easiest Canele Recipe without rum for the notoriously difficult pastry to achieve! These French Canelés de Bordeaux have been an obsession of mine for a few years now. Nothing compares to their dark caramelised crust and incredibly moist middle! Canelés are an absolute must-try for any pastry lover!
    5 from 16 votes
    Print Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Resting time 1 day d
    Total Time 1 day d 1 hour hr 15 minutes mins
    Course Baking, Dessert
    Cuisine French
    Servings 8 canelés
    Calories 130 kcal

    Equipment

    • Silicone Canelé moulds (8 x 70ml)

    Ingredients
     
     

    • 250 ml whole milk
    • 1 egg
    • 1 egg yolk
    • 50 g plain flour
    • 100 g caster sugar
    • 25 g unsalted butter
    • 1 teaspoon vanilla paste or 1 vanilla pod
    • pinch of salt

    Instructions
     

    DAY 1:

    • Pour milk in a pan and add a teaspoon of vanilla paste to it (or split the vanilla pod in half and scrape out the inside), and add the butter. Heat it on low heat until butter belts and then take it off the heat.
    • In a large bowl, whisk together caster sugar, whole egg and a yolk. Then sift in the flour and add a pinch of salt incorporating into the egg and sugar mix.
    • Pour the lukewarm milk into the egg mixture. Whisk continuously until you get a smooth mix without any lumps. The batter will be quite thin, resembling a pancake mix.
    • Cover with cling film and leave the mixture to rest overnight in the fridge.

    DAY 2:

    • When you're ready to bake, preheat your oven to 230°C.
    • If you are using copper moulds, you might need to grease them. Silicone moulds don’t need buttering.
    • Remove canelés mix from the fridge and give it a good stir before pouring into the moulds, but make sure to leave ½ cm from the top unfilled, as your pastries will rise a little
    • Bake in the oven at 230°C for 10 minutes only, then lower the temperature to 180°C for a further 45 mins.
    • Remove from the oven when the tops or canelés are dark brown and crispy. Leave to cool down for at least 15 minutes before attempting to remove them from their moulds.

    Video

    Notes

    These Caneles without Rum are best served on the day that they are baked. Store any leftovers in an airtight container at room temperature. 

    Nutrition

    Calories: 130kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 21mgPotassium: 65mgFiber: 1gSugar: 14gVitamin A: 191IUCalcium: 46mgIron: 1mg
    Keyword Canelé Recipe, Canele Recipe without Rum, Canelés de Bordeaux, Caramelised Canele Crust, Caramelised Caneles, Easy Canele Recipe, Foolproof Canele Recipe, French Pastry, French patisserie, How to Make Caneles, Overnight Canele Recipe, The Best Canele Recipe
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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    Reader Interactions

    Comments

    1. Joy

      January 19, 2021 at 5:14 pm

      5 stars
      I used your recipe a few times now and these turn out great every time! Definitely worth the wait!

      Reply
      • Ieva

        January 20, 2021 at 12:13 pm

        Patience is definitely key with Canele batter. But by the time they’re baking, I’ve run out of patience and can never wait for them to fully cool down before I dig in!

        Reply
    2. Kathryn

      September 24, 2021 at 4:15 pm

      5 stars
      This sounds so delicious, I’ve never heard of this before and I’m excited to try it. This would be perfect with breakfast or dessert.

      Reply
      • Ieva

        September 24, 2021 at 8:35 pm

        Oh, these are perfect any time of the day. Let us know how they turned out! 🙂

        Reply
    3. Shadi+Hasanzadenemati

      March 01, 2022 at 12:10 pm

      5 stars
      Oh wow, this looks so delicious. My family is going to devour it!

      Reply
      • Ieva

        September 19, 2022 at 3:08 am

        Thanks! I am yet to find a person who doesn’t like these – hope you family loves them too!

        Reply
    4. Holley

      March 24, 2022 at 4:17 pm

      5 stars
      What a fun and sweet treat! Loving this recipe!

      Reply
      • Ieva

        March 25, 2022 at 7:09 am

        Thanks, Holley! 🙂

        Reply
    5. Tara

      March 28, 2022 at 5:48 pm

      5 stars
      I will definitely be serving these with my other Easter appetizers. Can’t wait to wow my guests!

      Reply
      • Ieva

        March 29, 2022 at 7:48 am

        Yes! Great idea, Tara! These are perfect for Easter!

        Reply
    6. Andria

      April 10, 2022 at 5:56 pm

      5 stars
      Loved this recipe
      Makes 8 large in silicon mounds
      Next time may double the recipe
      Thank you so much for this wonderful sweet treat

      Reply
      • Ieva

        April 11, 2022 at 7:08 am

        Thanks, Andria! Doubling the recipe is always what we wish we would have done, when we make these, but unfortunately we only have one mould 🙂

        Reply
    7. Angela

      April 30, 2022 at 5:54 pm

      5 stars
      Wow, these are incredible! Perfectly sweet and delicious. Thanks for the great recipe!

      Reply
      • Ieva

        April 30, 2022 at 8:09 pm

        Angela, thank you so much 🧡

        Reply
    8. Kate

      June 02, 2022 at 12:07 pm

      5 stars
      I’ve had these in France but wouldn’t have thought of trying to make my own at home. You make it sound very easy, will give it a go – thanks!

      Reply
      • Ieva

        June 02, 2022 at 3:19 pm

        Oh wow, I really hope to try them in France myself 🙂 Yes, they are actually very easy to make – all you need is a canele mould, and you are good to go!

        Reply
    9. Claudia

      August 26, 2022 at 9:31 am

      5 stars
      I can’t wait to try these they look just like what my grandma use to buy at a bakery. Delicious and this brought back fond memories of her

      Reply
      • Ieva

        August 26, 2022 at 6:10 pm

        I love it when recipes bring back lovely recipes 🙂

        Reply
    10. Whitney

      March 05, 2023 at 3:04 pm

      5 stars
      I love this fancy dessert, perfect for hosting a ladies night paired with coffee or champagne 😉

      Reply
      • Ieva

        March 06, 2023 at 2:32 pm

        Oh, your ladies nights sound fantastic!

        Reply
    11. Dannii

      May 11, 2023 at 2:28 pm

      5 stars
      What a delicious little dessert. Such an easy recipe to follow too.

      Reply
    12. Lubna

      June 11, 2023 at 1:23 pm

      5 stars
      What an incredible recipe. Love it! Thank you for sharing caneles with silicon mould.

      Reply
    13. Ned

      June 29, 2023 at 12:35 pm

      5 stars
      What an incredible dessert! My favorite was the caramelization. I’m definitely bringing these to dinner with the family. Thank you!

      Reply
    14. Stephanie

      September 10, 2023 at 3:03 pm

      5 stars
      I agree that using a silicone mold for these is the best way to go. I’ve begun replacing most of my bakeware with silicone because the cleanup is so much easier.

      Reply
      • Ieva

        September 11, 2023 at 5:07 am

        100%. There’s nothing worse than having to clean non-stick bakeware that you cannot scrub in fears of damaging the surface!

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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