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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 18 votes
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting time 1 day
Total Time 1 day 1 hour 15 minutes
Course Baking, Dessert
Cuisine French
Servings 8 canelés
Calories 130 kcal

Equipment

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
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