Classic Canelés de Bordeaux

Follow our step-by-step guide on how to make Classic Canelés de Bordeaux.

1. Step 1

   In a mixing bowl, blend together flour, sugar, egg yolks, rum, vanilla extract, and kosher salt until you achieve a silky smooth paste, ensuring the flour is fully integrated.

2. Step 2

   In a saucepan over medium-high heat, combine whole milk with 2 tablespoons plus 1 teaspoon of unsalted butter, bringing it to a gentle simmer before promptly removing it from the heat.

3. Step 3

   Gradually whisk half of this hot milk mixture into the batter, stirring swiftly to avoid cooking the egg yolks.

4. Step 4

   Once well combined, incorporate the remaining milk mixture until your batter is smooth and slightly runny.

5. Step 5

   Preheat your oven to a toasty 450°F (230°C).

6. Step 6

   For the muffin pan, melt the remaining unsalted butter and beeswax in a skillet over medium heat, then use a pastry brush to lavishly coat the insides of each muffin cup with this rich mixture.

7. Step 7

   Carefully ladle the canelés batter into the prepared cups, filling them nearly to the brim.

8. Step 8

   Bake in the preheated oven for 10 minutes, then lower the temperature to 375°F (190°C) and continue baking until the canelés are beautifully browned, which should take about 50 minutes.

9. Step 9

   Once they are perfectly baked, take them out of the oven and let them rest in the pan for 5 minutes.

10. Step 10

    Gently run a thin blade around the edges to loosen them, then flip them onto a cooling rack.

11. Step 11

    Allow the canelés to cool completely to room temperature, ensuring that delightful crispy exterior you crave.

12. Step 12

    Enjoy the sweet aroma and the satisfying crunch as you indulge in these exquisite treats.