French Canelés Recipe

I tasted my first canelé some seven years ago, at Eric Kayser’s boulangerie on rue Monge. Maxence had a friend who lived nearby, they often worked on school projects together, and whenever they felt like a break and a snack, this is where they would go. Maxence adored their canelés, ordered them often, and made me try them.

Delicious. Simply delicious.

Canelés (alternate spelling: cannelés) are made from a batter that resembles a crepe batter. It is poured into copper molds of a special cylinder shape (sort of like a short section of a Roman tower) and baked at a high temperature until a darkly caramelized crust develops, hiding and protecting a moist, tender and slightly chewy heart. The batter also calls for vanilla and rum, so canelés are intensely flavored but not too sweet, and they have a freshness, a cleanness of taste that makes you want to eat half a dozen in one sitting. But of course, um, you don’t. You do, however, eat them for breakfast, dessert or just a snack in the afternoon.

Canelés are a specialty from Bordeaux that dates back (most likely) from the 18th century. It remained pretty obscure for centuries until a brotherhood of the canelé was created to promote it in the 80’s. Their efforts were very successful and the canelé came back in style over the following years — it can now be found in almost every boulangerie in Paris. (A cynical and/or well-informed friend told me once that pastry stores loved canelés because they keep really well and you can just keep selling the same stale ones for days before you have to throw them out.)

The traditional canelé is baked in copper molds, but those are pricy and rather tedious to use (you have to butter or beeswax them like your life depends on it), so nowadays home bakers use silicone molds — not exactly the same results, but good enough.

Mini Cookbook of French Tarts

Maxence bought ours at a market stand on vacation a few years ago, and I’ve been using my aunt’s recipe to make frequent batches of canelés.

The batter is so easy to put together it’s really laughable, and then it’s just a matter of waiting — for the batter to rest, and for the canelés to bake and cool down. They keep very well for a few days in a metal box: the crust will soften (some people like that) but you can just put them back into the warm oven (say 200° C, or 400 °F) for five minutes and then let them cool again before eating: they will regain some of their original crustiness.

Perfect French Canelé Recipe

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Canelés Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 24 hours

Makes about 20 medium canelés.

Canelés Recipe


  • 500 ml (2 cups) milk
  • 30 g (2 tablespoons) semi-salted butter, diced
  • 1 vanilla pod, split, or 1 teaspoon vanilla extract or paste
  • 100 g (3/4 cup) all-purpose flour
  • 1 teaspoon fine sea salt
  • 180 g (1 cup minus 2 tablespoons) sugar
  • 3 eggs
  • 80 ml (1/3 cup) good-quality rum


  1. Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer.
  2. In the meantime, combine the flour, salt, and sugar in a medium mixing-bowl.
  3. Break the eggs in another, smaller bowl, and beat gently without incorporating air.
  4. When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set aside to cool for 15 minutes.
  5. Pour the eggs all at once into the flour mixture (don't stir yet), add in the milk mixture, and stir until well combined (do not whisk).
  6. Scrape the seeds from the vanilla pod with the dull side of a knife blade, and return the seeds and pod to the mixture. Add the rum and stir.
  7. Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.
  8. The next day (or the day after that, or the day after that), preheat the oven to 250° C (480° F).
  9. Butter the canelé molds if they are made of copper (unnecessary if you're using silicone molds). Remove the batter from the fridge: it will have separated a bit, so stir until well blended again, without whisking or incorporating air.
  10. Pour into the prepared molds, filling them almost to the top.
  11. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C (400° F) and bake for another 30 to 40 minutes, depending on your oven and how you like your canelés.
  12. The canelés are ready when the bottoms are a very dark brown, but not burnt. If you feel they are darkening too fast, cover the molds with a piece of parchment paper.
  13. Unmold onto a cooling rack (wait for about 10 minutes first if you're using silicon molds or they will collapse a little) and let cool completely before eating.

This post was first published in October 2005 and updated in March 2016.

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  • My oven too is a liar, so I know exactly what you’re talking about, Clotilde. I have never eaten canelés before but I could almost taste it from the photo and your description above. Another thing that I simply have to try one day, thank you for this post.

  • Those canneles look wonderful! I have never tasted canneles but have read about them a lot in the food blogging community and have developed a yearning to try one.

    All the recipes I have found seem very daunting though, what with the special copper molds and besswax, etc. You make it sound quite easy to whip up…now if only I could find those molds (copper, silicone, or otherwise) in my side of the world…

  • Ils ont très fière allure !

  • They are wonderful. They look like “real” as those I see in the pastries, here in Bordeaux.

  • Look fantastic. My oven also lies – I always set it to 20°C higher that any recipe calls for, and then it works fine.

  • Mmmm, I love caneles (posted about them, too: ). I’m glad to hear the silicon moulds work – I’ll have to pick some up on my next trip to Paris…

  • Clotilde, did you use dark or light rum? I am not sure if this makes a difference, but perhaps it does?

  • Kevin

    Clotilde –

    Thank you for the recipe! My wife and I just got back from Paris where I purchased a silicone canele pan. They seemed to be “mini” canele as the pan holds about 24 or so. Is your recipe for those small ones or larger ones? Do you have a baking time suggestion for the small ones?

    Congrats on the book deal. Best wishes,


  • Alas, it’s not that the oven is lying, it’s simply poorly informed. What the beeping is telling you is that the air inside your oven has reached 250C, but the moment that you eagerly open your door to pop in your little treats, all that air is now gone. A reasonably modern oven is likely accurate to within 5C if you use a big oven thermometer (something I recommend, separate from the deceitful internal one).

    The bigger problem is thermal energy — all that air is gone, and there is nothing, save some coils, or gas burners, to recover it. Instead, let your oven come up to temperature, beep it’s merry beep, and then allow it to continue sitting for another 10-15 minutes minimum (for things that are very sensitive, I go 30 minutes, and often don’t touch the recipe until after the oven is heated).

    By allowing it 15-30 minutes to “sit” at full temperature, the mass of the oven — the huge doors, the floor, the walls — will absorb huge amounts of heat, and will allow the oven to recover its temperature much faster. This is often why, when baking cookies, the second batch is better than the first. The oven is now stabilized.

  • Neil

    Looks tempting, Clotilde. For those interested Bourgeat make a silicone mini-canales pam, which can be found at some interenet vendors.

  • eva

    Hi Clotide,
    They look wonderfull, would love to try and make them, do you need molds that leave you with a hole in the middle or could you use other silicon molds as well?? Congratulations on the book deal! Best wishes, Eva

  • mmm the burnt caramel at the top would be delicious. are canelés able to be filled with custard, chocolate or a preserve? or would that me offending the canelé purists?

  • So glad they worked out for you! I remember reading a pretty long thread on Egullet about caneles and how difficult they can be to recreate in the home kitchen. Apparently there’s a great recipe and technique in Paula Wolfert’s cookbook on slow Mediterranean cooking. Yours looked absolutely authentic and delicious!

  • Bill

    Great picture, love the idea of the caneles, I must try them at home.
    At risk of giving away the fact that I’m an engineer… the reason that people recommend that you place a brick or two in your oven for baking bread is exactly due to the oven temperature problem. The bricks absorb heat, and when you close the door, the oven returns to temperature really fast, solving the problem. (This is the reason why cast-iron ovens -like the AGA- are so good for bread, they absorb so much heat that the temperature holds). /end-of-lecture!

  • sam

    oh how I LOVE canelle. My french friend, Sylvain, here in SF has the proper moulds and we keep meaning to make them. But we are lucky as we can buy such delicious one from the ‘Boulangerie de Polk’ it almost seems not worth the effort.

    One day, I will try it. one day…

  • deensiebat

    the bakery in my neighborhood (which, admittedly, is in portland, oregon) claims to bake theirs in beeswax-lined molds. not sure if this is common or traditional, but theirs certainly have a nice honey perfume, and a slightly crunchy/waxy exterior (or maybe that’s my imagination).

  • Radish – I used light rum, and thus discovered that our liquor cabinet hold 4 different brands of it — what’s up with that? :)

    Kevin – My mold holds 15 medium ones, and I got about 20 from this recipe. For small ones, I would suggest shortening the second baking time to about 30 minutes, but a visual test (the dark brown bottoms) is your best indicator.

    Petrilli – My oven beeps even though the air inside isn’t at the right temp (from what my especially purchased oven thermometer tells me), and it’s also on the small side, so it doesn’t really retain much heat from the door and sidesnot really big enough. What I do is I set it to a higher temp *and* leave it on preheat for a while longer. Now that I have the hang of it and have done so innumerable times, it’s not really a problem anymore.

    Eva – The canelé molds will give you the traditional shape (but this you can certainly do without) and just the right ratio of crust to tender interior, but I’m sure you could try these with any shape of mold (muffins for instance).

    Saffron – They don’t really need a filling in my humble opinion, and since the batter is somewhat thin the filling might sink during the baking. However, a famous maker of canelés (Baillardran) makes chocolate flavored ones, probably by just adding cocoa powder to the batter. They’re really good, but I still prefer the plain ones I think.

    Deensiebat – I have heard of the beeswax tip too and bought a can of it (it’s a spray thingy) but I used it for half of my production without any noticeable difference. My guess is that it’s more for copper molds than silicon ones…

  • I love cannelés, but have always been so hesitant to make them since I’ve heard that they’re tricky. But you make it seem so easy that I’m tempted, too tempted now, to make a batch (or 4).

  • I have read somewhere of a trick to get that beautiful crust with silicon molds, whose fast cooking tends to lead to burnt canelés ! just lightly grease the molds, and sprinkle with very fine sugar. It works pretty well, and does not add too much “sugaryness” to this delightful cake.

  • The Kayser on rue Monge is a bakery I visit a lot! I’ve had the caneles there and they are still magically delicious.

  • Urraca

    “Cannelés” is not an alternate spelling, it’s the only correct spelling. And I don’t think real “cannelés bordelais” are vanilla flavoured. I usually bake plain cannelés (no vanilla), but sometimes for a change I add small bits of “pruneaux d’Agen” soaked in Armagnac (I don’t remember where I got the idea). Not that it is very genuine nor “bordelais” either, but at least it has a “Grand Sud-Ouest” touch to it. ;-)

    You’re right, it’s tricky to make them at home, but it’s worth it. And it’s almost impossible to get a perfect crust with silicon moulds. But when the cannelés stick, cleaning metal ones is hellish, so…

    Bonjour, Clotilde. J’aime beaucoup ton blog, mais je suis une “lurkeuse” de nature. Ton blog est tellement soigné que ça me faisait tiquer de voir “cannelé” systématiquement mal écrit (déformation professionnelle sans doute). Aujourd’hui j’ai craqué. J’ai habité 4 ans à Bordeaux il y a une quinzaine d’années, je n’ai jamais vu “cannelés” écrit “canelés” jusqu’à ce qu’ils deviennent à la mode à Paris. Voilà, c’est dit. Je retourne dans ma tanière.

  • victoria

    Dear Clotilde,

    Would you indulge a little clueless American whingeing for a moment?

    I almost never eat dessert, and certainly never visit boulangeries or bakeries of any kind, and probably, in my whole life, have tasted fewer pastries than you routinely feature in a single week.

    When I visited Paris a few years ago, I did not even eat a single croissant because they are so high in fat.

    Yet despite years of diligent exercise and diets of all descriptions, I have never been as slim as you. I stay away from the high-calorie delights you often feature, and my life is sadder as a result, yet I am significanlty bulkier than you. In fact, I think that even a very charitable description of my figure would have to include the word “fat.”

    How can this be? Is it possible that, when you snack on these delicacies you so frequently describe, you take one tiny bite and then, with restraint and self-discipline that is utterly unimaginable to me, throw the rest away?

    Or do you (more believably) hire chubby people like me to do your tasting for you, reserving for yourself the task of transcribing the flavors and testures they report?

    So many things about your life seem paradisal and unreal to me, not least your ability to enjoy so many delicious, high calorie foods while retaining your elegant figure.

    Yours very truly,

    Fat and Confused.

  • Yummy. The lovely Cannele. J’aime les canelles. I am going to try and make some with my hens eggs and some fresh vanilla puree my friend John makes (and so nicely gives to me).

    One question, does that batter have to sit for the whole 24 hours? Have you tried it in less?

    Ciao for now,
    Maureen in Oakland

  • Jenji

    Salut! What a thrill to see a piece on canneles (sorry, my U.S. keyboard can’t do the accent). I’ve mooned over these for years, to the point where a friend gave me a silicon mold pan and a recipe and told me to give them a crack. (This is after my merciless commentary on the inability of New York bakeries to do a truly caramelized, almost burnt-tasting, hard exterior.) The silicon molds really don’t allow for a crispy exterior. (In fact, that’s my complaint for silicon madeleine pans too, they don’t give you that little crisp fluted edge.) But the delicate, not-too-sweet flavor… fabuleux! Thank you for the recipe, Clotilde; I’ll have to try another batch. Et bon anniversaire au C&Z!

  • Jean-Paul

    j’ai pris quelques centaines de grammes lorsque c’était devenu mon goûter journalier lors de mes vacances au Pyla. Mais quel régal ! Rien que de les voir, j’en bave :-)))

  • Maureen

    I have 2 of the silicone molds (got them either at Fantas or Wm Sonoma) but have never tried them. Will go home tonight and mix up a batch – tomorrow night will have baked goodies.

    Thanks for the recipe.


  • Cat

    Oh! I love caneles!

    I had my firdt taste of them in Arcachon with some friends last summer, but I hadn’t been able to find a reliable recipe.

    I’ll have my husband bring some of the solicon moulds back with hiom when he returns from Paris on Thursday. I’ll send him to le bon marche, I assume he’ll be able to find them there… (it being the source of all things good, in my opinion… including a DELICIOUS pain au chocolat that we ate in the sun on Saturday morning…)

  • Urraca – Thanks for your comment and for delurking! About the spelling: I used to write “cannelé” too, and then found several sources that said that the original name centuries ago was “canelat” with just one “n” (a Gascon word). Then different spellings were used over time, with one or two n’s and sometimes even a “t” at the end. Cannelé, cannelet, canelé, canelet. In 1985, when the confrérie du can(n)elé was created, they decided to drop one of the n’s to go back to the original spelling, and this is the name that they registered as a collective brand at the INPI. But in any case, I have found that there really are several accepted spellings, the only thing is to be consistent — I try to be. And the prune version sounds delicious! Do you just plop them into the molds when they are filled?

    Victoria – It’s a tricky question: balance and a favorable set of genes play an important part I think. A few fellow French food bloggers and I participated in a roundtable earlier this year about the so-called French paradox — maybe you’d be interested in reading it? Here’s a link:

    Happenstance – All recipes I’ve ever seen always called for letting the batter sit (just like a crepe batter). I’m sure someone (Alton Brown or just a food scientist passing by) could tell you why (something about the flavors developing, or maybe the flour setting, who knows), I just do it as a little ceremonial for good luck — besides, it really builds up the expectation!

    Cat – Yes, le Bon Marché will likely carry those molds!

  • Hmmm, and here I always thought that there must be something cinnamon-y about cannelés (je suis d’accord avec Urraca à propos de l’orthographe), but I guess there would be two Ns. Funny, I have never once tried a cannelé, but I’ve seen them around in bakeries and even at Intermarché.

    I guess I’ll have to indulge next time I see some. And if I find a mold somewhere, I might have to give the recipe a try.

  • Very nice recipe and presentation.

    You see, I miss France everytime I read this blog.

  • Your papounet

    I ran the post in japanese through Babelfish (any fan of Doug Adams around here?) and here’s the result I got :

    “Live kyat amateur sprouting free live kyat junior high school student live kyat, live kyat club reverse side angel!”

    and it is signed, predictably :

    “Live kyat amateur”

    By the way, one kyat is equal to 100 pyas. Pya coins exist, but are rarely seen, according to Wikipedia… Oh, how I love this ! It’s the currency used in Myanmar. And what is Myanmar ? Yes, one could spend one’s life jumping from reference to reference, as from one stepping stone to another across the infinite river of trivial knowledge…

  • Becca

    these look fantastically good! and I have never heard of them before …

  • Your canneles seem to have better structural integrity than mine:

  • my bakery used to make these. william lehman would make them. they were wonderful. now i make chocolate for my master.

  • Clotilde, as-tu recu l’email que je t’ai envoye (je pense) lundi? Je suis une copine de Pim qui passe a Paris samedi faire un p’tit tour des cremeries parisiennes. Ca t’interesse?


  • Meg

    Clotilde, this reminds me of the ones you tried at the Salon Saveuers! I am so impressed that you’ve managed to reproduce them correctly, as I could tell you were an extremely hard critic of badly-made-cannelés!! Congratulations!!!

  • Ant

    Funny, from their name I expected them to have cinnamon in them somewhere.

  • ivyparis

    That’s done it. You’ve introduced me to another french pastry and I’m supposed to be de-toxing. look forward to reading more. also great photography. S

  • Alisa

    laugh laugh laugh that’s what I’m doing after scrolling through the previous comments, on my way to writing my own.

    (and does the translated Japanese one, remind you of a recent odd email from me?)

    For your papounet: Myanmar is the “new” name for Burma, or Byrmani in French. Oddly enough I just had to enlighten my French class of the exact same thing, last week. Love that zeitgeist!
    Dishonest appliances always think that they have you fooled – good thing you got your independent thermometer and showed it who’s boss!

  • I love these too even though I don’t normally have a sweet tooth… Don’t know if this tip is helpful or not, but when I worked at Les Ormes in Paris (ever been there? Great grub!), Chef Molé always used older eggs for his batter and they were really good… We served them everyday and I must have made hundreds of them, all in the silicon moulds. They seemed to brown okay, but then again we did have a big, hot oven… My home oven is like yours, small with an inaccurate internal thermostat. So oven thermometer it is for me too.

  • OK, even though I can buy authentic caneles at any one of Pascal Rigo’s bakeries/cafes that are within a mile of my home, I’m ready to start making them at home with my brand new caneles pan. Clotilde, I wonder how many caneles pans you’ve sold this week!

  • josie

    Do these gems taste anything like churros? They look like they could… mm, delicious.

  • After reading I have to try to make them. I just wrote down the on line vendor quoted by Neil in an early posting and I shall place an order.

  • Erika

    After trying all the cannelés of Paris (at least those of the most famous bakeries), I recommend Fauchon’s cannelés! The crust is perfectly caramelised, and just a little crunchy, but inside it is fresh and moist, and tastes of rhum but not too little contrarily to most cannelés, and it is not too sweet (a common defect).
    Before that give a try to the strawberry foie gras, along with half a bottle of the white wine they recommend.
    Fauchon is not only for tourists, they have some talented people working there too, and more than able to satisfy the gourmands gourmets. After all, Pierre Hermé worked there for 10 years.

  • elizabeth

    Chere Clotilde, I was very excited to read your article on “canelles”. I never had any while I lived in Paris years ago. But I was fascinated with them as they smell ( I saw none!) so delicious. I bought silcone mold & I made them. Wow, they are delicious as I imagined. People just love them but no one wants to make them. Your recipe sounds much simpler & better than the one I had which I can’t find it at the moment. So Off I go to the kitcken to make them, Merci, Clotilde, elizabeth

  • I just love caneles (sorry, I can’t get the accent in on the 2nd ‘e’). Your post reminds me of the fabulous time I had in Paris earlier this year on vacation where I must have gained at least 5 pounds in 10 days and making sure I tried out every single delight at the patisseries. We can’t get good ones here in Singapore sadly. I will hunt around for the silicone canele moulds. I’d seen some in Paris and now totally regret not having bought any.

  • elizabeth

    Dear Clotilde, congratulation for 2 years anniversary! I do enjoy reading your web. Yesterday was a gloomy day but my canele batter has been resting for few days so I made them. They are fantastic!! Took me a long time to do it as my silcon mold makes 18, so I made another tray & still some left……I like your recipe the best. Thank you, wish you can taste my caneles…..elizabeth

  • louise

    Intrigued by your posting, I noticed that Ken’s Artisan Bakery (a little bit of France) in Portland, Oregon has them. Yesterday we tried them and they are spectactular! They made me feel that
    I was back in France.

  • ElinMarti

    I adore caneles! I love anything plain vanilla if it’s really done right. For lack of alternative, I make them in a NordicWare pan that has 6 decorative mini bundt molds. I do grease it seriously with a stiff (cheap) pastry brush, and it’s still a pretty new pan, so they usually pop out with only a little coaxing. But the designs are nice on that oh-so-golden crust. The only downside (if you can call it that) is that they come out a little big, so we often end up slicing each like a tiny cake (and then proceed to eat the equivalent of three whole ones).

    — Elin

  • s

    Hi Clotilde

    The canales look fabulous. My friend and I managed to acquire some good copper canale moulds direct from Mora which then travelled all the way to SE Asia. :)

    We have a question though – the first attempt at making the canales resulted in canales that were very very difficult to unmould despite much buttering. Would you advise adding more butter/oil or lowering the temperature of the oven? So far the canales have come out in bits… :(

  • Annick

    For those who live in the US and are just dying to get canele pans, you can actually get them at Target now. No need to order them from expensive specialty stores or hand-import your own from France (as I did!). Target doesn’t know what to use them for, so it calls them “Cylinder Pans”.

  • That was very funny! All my ovens in various apartements have lied to me. Luckily my mother, experienced and wise as she is, gave me a oven thermometer to prevent baking disasters. I love canelés, too. Yummy.

  • Andrew

    Les caneles are my most favourite item of french pastry (among many)! When I lived in NYC, I would stop by Balthazar Boulangerie to pick up the limited 8 or 10 they make each day. But now that I moved back to Toronto, I don’t think I have yet found a place that makes them . The owner of the preeminent Patachou Patisserie told me she was originally from Bordeaux, but that her pastry chef is from the French Basque country (which explains the wonderful gateau Basque). She said she is considering adding les caneles to her repertoire (as she should to honour her roots, I good-humouredly reminded her). I always ask whenever I am in there just so she wouldn’t forget!

  • Elodie

    Sorry Urraca, canelés is indeed the correct spelling, the only one which was approved by the “Canelés de Bordeaux” brotherhood. Moreover to be called canelés de Bordeaux, this little pastrie need to be made with 2 flavors, not less, not more: vanilla and brown rhum. Otherless, the name canelés de Bordeaux cannot be used.

    Elodie a “Bordelaise” in exil in NYC and soon a US canelés seller…

    Désolée de te contredire Uracca mais canelés est bien l’othographe correcte qui a été aprouvée et déposée par la confrérie des canelés de Bordeaux. De plus leur cahier des charges stipule que le canelé doit être fait à partir du mélange de deux saveurs (pas plus, pas moins), de la vanille (en gousse) et du vieux rhum agricole (donc brun). Si ces conditions ne sont pas repectées, le nom canelé de Bordeaux ne devrait pas être utilisé.

    Elodie, une bordelaise en exil à NYC et bientôt productrice de canelés aux US

  • Stacy

    In case you were wondering what that Japanese post said (instead of the Babelfish version), it had to do with free, live chats with middle school girls or the with the “bad” side of sorority-girl angels. I wouldn’t bother mentioning (because it is obviously spam) except that I thought it was ironic: when I was reading your post, I kept thinking of how caneles were pretty popular in Western pastry shops in Tokyo when I lived there. (They preferred the double-n spelling, btw.) Actually, French pastries are generally popular in Tokyo. (Much to my suprised delight.)

  • Thanks for letting me know, Stacy, I’ve just deleted that comment.

  • I have my first taste of caneles last January when I was in Paris. I loved it so much that I ate it almost every day for a week. It is indeed one of the most delicious pastries/cakes in the world.

  • Marika Ujvari


    Is butter better than bee’s wax to line the copper molds?


  • I just typed in “do silicone moulds give same results?” in Google, and landed up on your site, and weird though it is, in my mind (though I never typed it), the reason why I wanted to check is because I have never owned a silicone mould, and wanted to buy one, to produce the exact same delicacy that you have so wonderfully depicted, that delicious eat-ten-of-them-or even-fifteen-at-a-go canelé bordelais! I was wondering if silicone moulds could give canelés that chewy texture that makes me want to throw my Weight Watchers plan to the wind. Now, here is a lovely site! Thanks for making me feel like running out to the nearest bakery!

  • Joana

    Thank you soooo much!!!I made your recipe yesterday,purely delicious!!!I would even say they are better than the ones from our local boulangerie(I live in South Kensington,London,where there is a very high number of french delis,boulangeries and other shops)
    The inside was light and tasty,my house had this delitious smell of caneles for severakl hours after
    Thank you Clotilde ;)

  • bidiba

    Hi there,

    just wanted to confirm that the Kayser’s canelés (I live right next to the Kayser bakery rue Didot, in the 14th arrondissement) are the best !

  • Sharon

    I love this site!! I happen to stumble across your site and i am so gonna try these canelés out!!

    I’m interested in knowing where can i get similar Molds like the one you used for your canelés. They just made it look so crispy!!

  • Sophie

    How do you think they’d turn out in mini-cupcake molds? Perhaps lined with a silicone mold. I have recreated some desserts from my trip to Bordeaux (mmm macarons) but was a little intimidated by the need for proper copper canelé pans.

    PS I don’t think they are meant to be crispy!

  • Vicky

    I just made a batch of caneles for a breakfast treat! I probably broke every rule in the book, using: no rum, substituting some brown sugar for the sugar, and using cupcake molds. But they were still addictive and delicious. My only problem was that the inside was too custardy and the outside was a little too charred. oh well. next time i will use mini muffin tins. i’m actually thinking about investing in a set of canele molds.

  • In my search for a way to make canele in my home kitchen, I’m having a hell of a time finding the traditional copper molds. Any suggestions…

    – Farmer

  • Cheeks

    Hi Clotilde,
    I tried your caneles recipe and it worked brilliantly – my French friend, who adores caneles commented that they were better than the ones from popular French boulangerie (the one you find branches in all good areas of London), so they must be good:)

    My English friends were also impressed and wanted the recipe, so I recommended your books/blog.

    Thanks for the wonderful recipe.
    I am looking forward to your next book on Paris, too.

  • Mark

    The comment on how they keep was puzzling, because in my attempts to make them they are wonderful during the first twenty minutes and rubbery after that. A local bakery’s are the same rubbery type. But Lenotre in Ikebukuro, Tokyo makes wonderful caneles that last a long time (although if you get them hot in the late morning they are best).

    During a brief “canele boom” among bakeries in Tokyo a few years back also Lenotre made chocolate canele, and I tried a “yuzu” version (with zest from a kind of Japanese citrus fruit) that was nice (during the first twenty minutes, at least).

  • Your canelés look absolutely delicious! I am now looking to canelé pans so I can bake them as soon as possible.

    A trip to Paris is in the plans for the future and certainly I will make sure I visit the bakeries in search of canelés.

  • I finally got my hands on one of those silicone molds and made cannelés on friday. I agree with everything that you say except that I do eat six in one go (mini cannelés but still) so somebody take that box from away from me, please.

  • I’ve got your recipe resting in the fridge right now. After completing the recipe I did more research. Reading through the exhaustive discussion at egullet I noticed that most recipes use just a bit of rum while yours uses quite a bit. I’m not complaining but wondered if it could be a typo?

  • Gaetano – It’s not a typo — that’s how I like my canelés! But if you prefer to make a first batch with a bit less rum, it will work fine, too.

  • Clotilde,

    Thanks for follow up. I did use your recipe exactly. The results were quite impressive. The first batch was a bit underdone. The second batch I gauged visually and they were very delicious. As good as the version sold by the very excellent metropolitan bakery here in Philly.

    Please take a look.

  • yum Clotilde thanks for sharing this recipe. you’re right they look like roman towers

  • My friend bought me some small copper canelés moulds from Paris and I have been putting off making them thinking they’d be difficult but your recipe looked so manageable I decided to take the plunge and make them this weekend (batter’s cooling on the kitchen counter as I type).

    I don’t have an oven thermometer so fingers crossed they’ll come out good…if all goes to plan there’ll be a joyous post on my blog come the weekend!

    Thanks for the recipe Clotilde!

  • stephano

    hello !…. i was looking at this recipe again now that i got beeswax (my grandpa has be hives..)
    and i really want to try making the Caneles in copper, the traditional way..
    any ideas on where i can get the molds online (reasonably priced!) and how to prepare them for the Caneles ? hope u can see this and reply soon !…. i cant wait to try them ! :)

  • Gourmet traveler – I hope you report back to tell us how your batch turned out!

    Stephano – I’ve never baked these in copper molds myself, but I think you would simply coat them with a super thin layer of beeswax — the pros use it in spray form, I believe. As for an online source for the molds, I’m sorry that I can’t recommend one in particular.

  • Hi Clotilde!
    I’ve made 2 batches so far – the first came out far too burnt and stuck to my copper moulds, reduced the temperature considerably for the second lot and they were a bit better but despite liberally buttering stuck even more! I have loads more batter so am going to try again…will keep you updated! On a plus side though what I managed to scrap out of the moulds tasted delicious!

    Stephano, I was searching for beeswax tips online (as the butter doesn’t seem to work!) and found that you have to make a “white oil” with the beeswax, here’s the link with more details.

  • Today I happened to be in Paris and tried the canelles at Fouchon and Eric Kayser. Fouchon is better by far. Dark, crisp on the outside, perfectly moist and custard-like on the inside. Kayser was much paler, without any crunch, and not nearly as tasty. In San Francisco, the best canelles are at Patisserie Philippe and Le Boulange (haven’t found them at Tartine yet, however).

  • Gourmet traveller – Thanks for reporting back. I’m not surprised it takes some fine tuning, I hope you soon get the results you want! Also, it is said that the copper molds get easier to work with after a few uses, when they’re “seasoned.”

    Fred – Thanks for the SF recs. In Paris, my favorite canelés comme from Baillardran or Lemoine, both originally from Bordeaux (coordinates here).

  • I’ve been looking for a caneles recipe for months! Thank you for a great looking post! I’m sure I will be posting about them soon as well :)

  • Jessica Smith

    HELP!!! I made my caneles in a silicon mold but they came out chewy, not crispy!? Any ideas, do I just have to leave them in the oven longer? Please help, I am so close to living my dream!

  • Jessica – Chewy is actually good — you want them to be chewy. But you also want a slight crust, and that will only form if the heat is high enough. Is it possible your oven runs a little low? You could try at a slightly higher temperature next time.

  • Lacey

    This recipe is fantastic. I made the caneles for my office, and everyone loved them! The recipe is so simple. I’m going to make them for my parents this week; they’re very excited. Thank you for letting us know that you don’t have to butter silicone molds; other recipes I’ve used didn’t mention that fact, and I went through a bunch of trouble buttering the molds and then having a field day trying to clean all the butter off after baking.

    This is, hands down, the best canele recipe I’ve tried! Thanks, Clotilde!

  • Grace

    Thanks for the receipe!! However, they turn moist and no longer crispy after 30 mins or so.Anything I can do to make them crispy again???

  • Helen

    Just made these and they are absolutely delicious. Crispy crust on the outside and moist on the inside. I didn’t have the caneles molds, so used muffin tins instead and they worked like a charm. Thanks for a fabulous recipe, Clotilde!

  • agoodrich

    Has anyone tried the Nordicware rose pans? Or any metal muffin-type pan other than the official copper pan?

  • Lily

    *excited* I love caneles….I have to try this!! Thanks for the recipe (and tips)

  • Boris

    Merci! I tried it yesterday and this recipe actually works, and extremely well at that. Once at room temperature the crust is crispy as it should, and the inside perfectly custardy. On the next (humid) day the lesser baked ones lost their crunchiness, i’ll try baking them a few more minutes next time. However i suspect the protective hydrophobic layer of bees wax in the traditional recipe helps keeping the caneles crunchy for longer than the wax-free silicon version can do.

    • I’m delighted you’ve had good success with this recipe, Boris, thanks for reporting back!

  • I love anything plain vanilla if it’s really done right.

  • Ida Morsed

    Hi Clotide,

    I love your blog and fid you Caneles recipe simply mouth-watering.
    I dont take liqour though.What can i replace the rum with?

    • I believe it’s possible to buy something called “natural rum extract” that’s a non-alcoholic substitute, but I’ve never used it so I can’t offer guidance as to how much you should use.

  • Lara

    Help! I followed your recipe, and they turned out delicious, but did not hold their shape…Instead they all popped out on top – like pop-overs. I used a silicone mini mold for 18 caneles.
    What am I doing wrong?
    Please help! :)

    • It is likely that you’ve whisked the batter too vigorously, incorporating too much air into it. It’s best to stir, rather than beat, the batter to combine.

  • E. Klein

    Do you allow the milk mixture to cool first before adding to the eggs and flour mixture?

    • Yes, it is best to let it cool slightly.

  • GB

    I noticed that in the current recipe, the amount of butter has changed from 3 Tbs to 2 Tbs but the grams have not. Also when I weighed 3 Tbs in grams it was not 30 but close to 50g. I am assuming that the 2 Tbs is closer to 30g.

    • Yes, 2 tablespoons butter ~= 30 grams. However, this requires 30 grams European-style butter, which is higher in butterfat than regular North American butter. So if it’s the latter that you have, you can use a little more.

  • Linda

    Made these for the first time today. Baked them in a silicone mold with great results. My French born husband loved them. Next time I might turn the oven a little lower – 375F instead of 400F.

    • Happy to hear it, Linda, thanks!

  • I’m back in Bordeaux! Thank you so much. Got the moulds (silicone) at both Auchan and a kitchen store.

  • Karin

    If I were to replace the flour with oat flour (for a wheat free option), do you know what would the ratio be?

    • I’m afraid I can’t help with that as I’ve never baked with oat flour myself. Do report back if you experiment, though!

  • “A cynical and/or well-informed friend told me once that pastry stores loved canelés because they keep really well and you can just keep selling the same stale ones for days before you have to throw them out.”

    LOL! I hope I don’t get sold the stale ones when I visit Paris. The canelé seemed very enticing the way you wrote about it.

  • Jo

    Coucou Clotilde,

    I love canelés and this recipe had worked perfectly on several occasions, with my old oven. We’ve recently remodelled our kitchen and my new oven is a tricky one. I’ve had two bad batches so far, both times the tops and bottoms were nicely dark but the inside was too gooey, definitely undone. The second time I waited a good 10 minutes after the oven showed it had reached 250 degrees, before putting them in to make sure it was hot enough. I am baking in silicon molds. Do you have any hints for me, other than buying a thermometer? Should I prolong one of the two parts in the baking process? Cover the molds after some time?

    Thank you so much, bisous!

    • Thanks for writing. My hunch is actually that your oven may be running too hot, and therefore cooking the outside of the canelés before the inside has a chance to set. I do think a thermometer would be very helpful in this case — and it would probably make sense to get one as you get to now the new oven?

  • Lana

    Is this the same beeswax that is used to make candles? I am afraid to buy the wrong kind! Please help.

    • It needs to be food-grade beeswax, so I wouldn’t get it from a candle-making supply shop without being sure it’s food-grade. A good way to procure it is to ask a honey seller at a farmers market for instance. There are lots of sources online, too. Hope that helps!

  • RitaC66

    I’ve got a batch in the oven right now and they smell delicious! I split the batter into three and added cocoa powder to one and cinnamon to the other. I know it’s not traditional, but I thought “why not?” I’m glad I read through the posts because mine are puffing up like popovers too. It might be a good idea to add that to the recipe description (do not whisk!) :) Also, I used a wilton flower shape silicon mold, and buttered and sugared it (suggested at another site) to help with getting a crunch. I’ll update after they’re out :) Thanks again!

    • RitaC66

      So they came out pretty decent. I also omitted the rum (not out of choice, we were out) The regular ones came out just right. The cinnamon ones puffed up so they didn’t have the yummy center. And the chocolate ones were good and left a taste in my mouth that reminded me of Cocoa Puffs cereal! The butter and sugar worked, they came out easily. But I feel that the molds were too shallow,I got good crunch, but not enough custard center. I’ll try again with a different pan. Oh, and I just baked the rest of the batch and the cinnamon one puffed again even though I slowly stirred with a spoon. Could it be something to do with the cinnamon?

      • Thanks so much for reporting back!

    • Thanks Rita, I’ve included the caveat into the recipe steps.

  • Hi Clotilde, thanks so much for posting this recipe. I’ve reproduced it a couple of times and it’s worked brilliantly. I’ve posted about my efforts and have linked back to your blog. =)

    • That’s wonderful to hear, MissC, thank you!

  • carrie estill

    Hi, many thanks. Mine turned out great the first time. I live in France. My oven only goes to 240. I used a silicon mold. I used bourbon. Everyone said they were wonderful!

    • That’s great to hear, Carrie, thanks for reporting back!

  • Lora Brady

    Hi Clotilde,
    Your recipe uses silicone mold and says no need to butter but Market Day Canele’s Gil Ortale uses beeswax/butter combination on his moulds even if they are silicone. He endorsed your canella recipe as a very good one to try for making them at home. Please advise if it is necessary to use the beeswax for the correct color and crunchiness. Thanks!

    • You know, I’ve always baked mine with no coating at all in the silicone molds, but I remember reading on Pim’s blog that she likes to use a beeswax/butter combination. I didn’t have beeswax at home when I read about it but now I do. It’s a bit more trouble, but I’ll give it a try next time.

  • Auntienene

    Wow, this conversation has been going on for years! I made canneles today for the first time. They came out great. I also used the silicone molds. Thanks for the recipe.

  • Shutima Jub Santhong

    Hi Clotilde, I like Canele very much but did not have it for a long time as my fav. French pastry closed down 8 years ago & no one really do it anymore, until I saw a photo in a magazine yesterday & reminded me about it. I came back home & searched for a recipe & found yours. I decided to make it immediately :). I don’t have any silicone or any small muffin moulds. So I used the ceramic moulds. The results came out as it supposed to be, crusty outside & soft inside (besides of the look ^^. It also came out easily from this mould too. Thank you very much.

  • Sarah Kuntsal

    Just had one that a friend made and I had to find my own recipe! So glad you shared this. I’ll be trying them as soon as I can get my hands on those tins!

  • Marie

    This recipe made the most divine canele. Deep dark crunchy exterior and slightly custard like interior. So much better freshly made. I used a heavy duty metal canele pan. I did let the milk mixture cool down to about 50C before pouring into eggs and flour mix (on the first try without this cooling step, I cooked the eggs!). I also strained the batter to get rid of lumps. Thank you so much Clotilde for sharing this recipe. I’m so happy as a good canele is almost impossible to get here in Singapore!

    • Thanks so much for your report, Marie! So glad you liked your canelés.

  • Cj

    FYI- They just opened a ‘Paul’ in my Boston (US) area. I tried one of their caneles- I like the one I made with your recipe better! The hardest part is waiting the 2 days to bake them ; D

    • Thanks CJ — so glad you like your own, homemade canelés better than anything store-bought!

  • Cynna

    I plan to make these for a birthday on Saturday, but I’m short on rum–I have about 1/4 cup on hand. Would it be good to make up the difference with vanilla extract? Thanks!

    • Absolutely, that will be fine!

      • Cynna

        Thank you! As it turned out, I had just enough rum. They’re in the oven right now, and my kitchen smells wonderful. One question–all but three have a nice rise, did I do something wrong? I used silicone molds, made the batter 36 hours ago, oven was preheated. Hmmmm… :)

        • How did they turn out in the end?

          • Cynna

            Some were lovely, others were very deformed. Either way, they were delicious! My sister in law, who eats like a bird, ate four. I think the issue was not combining the batter quite well enough–since I know my oven is okay. Let’s see what happens next time! Thanks for your follow-up.

          • Please report back! One thing that’s important is to mix the batter well, but not beat air into it. A bit tricky, but practice makes perfect. ^^

  • Nicole Antonelli

    I’ve baked these many times in France and in the US and love them! But I always have the issue of my egg not being full incorporated. Even after stirring for soooooo long! Any ideas?

    • What utensil are you using to stir? It’s actually ok to use a whisk, so long as you use it to stir, not beat.

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