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Perfect Vanilla Bordeaux Canelés

Featured in Sweet bites of pure joy.

These Bordeaux-style canelés combine a crisp caramelized shell with a tender, vanilla-infused middle. While the recipe requires some resting time, the results are scrumptious every time.

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alicia in the kitchen
Updated on Mon, 10 Mar 2025 14:15:54 GMT
Four golden canelés plated with a decorative yellow flower. Pin it
Four golden canelés plated with a decorative yellow flower. | Tasteofsavor.com

Canelés are a beloved French pastry from Bordeaux, treasured for their golden-brown, crispy exterior and soft, custardy center. These small treats feature a delicate blend of vanilla and orange blossom flavors that makes them irresistibly delicious.

What Makes This Recipe Special

This time-tested canelé recipe delivers bakery-quality results in your own kitchen. The perfect sweet treat to enjoy with afternoon tea or as an elegant dessert, these French pastries will delight anyone who appreciates traditional French baking.

Essential Ingredients

  • 500ml whole milk: Creates the rich custard base
  • 40g butter: Adds richness and tenderness
  • 1 vanilla pod: Provides authentic vanilla flavor
  • 200g granulated sugar: Balances the sweetness
  • 100g all-purpose flour: Sifted for smoothness
  • 1 whole egg plus 2 yolks: Creates custard texture
  • 1 tablespoon orange blossom water: Adds traditional aroma
  • 1 pinch sea salt: Enhances overall flavor

Step-by-Step Instructions

Prepare the Vanilla Milk
Split vanilla pod lengthwise, scrape seeds, and combine with milk and butter. Bring to gentle boil.
Make the Batter
Vigorously whisk sugar and eggs in large bowl. Incorporate sifted flour, then gradually pour in hot vanilla milk while whisking continuously.
Rest the Batter
Add orange blossom water to taste, cover well, and refrigerate overnight.
Fill the Molds
Remove vanilla pod, then pour batter into buttered canelé molds, filling to two-thirds.
Baking Process
Start at 240°C for 10 minutes, then reduce to 180°C for 30 minutes until caramelized.
Finishing
Remove from oven and unmold immediately. Cool on wire rack before serving.
Quatre canelés dorés, garnis d'un glaçage lisse et décorés de gousses de vanille, sont présentés sur une assiette foncée. Pin it
Quatre canelés dorés, garnis d'un glaçage lisse et décorés de gousses de vanille, sont présentés sur une assiette foncée. | Tasteofsavor.com

Storage Tips

Store canelés in an airtight container at room temperature for up to 4 days. They can be frozen for several weeks. Briefly warm in the oven before serving to restore crispiness.

Frequently Asked Questions

→ Why does the batter need to rest?

Chilling the batter in the fridge helps the flavors to blend and allows the mixture to settle. This gives the canelés a smoother texture when baked.

→ Can metal molds be used?

Traditional copper molds give the best caramelized crust. Silicone molds also work, but the texture might not turn out the same.

→ How do I get a beautifully caramelized crust?

It’s all about baking in two stages: first at a very high temperature to set the crust, then at a lower temperature to finish cooking the inside while caramelizing the outer shell.

→ My canelés are too dark. What went wrong?

Lower the oven temperature or shorten the bake time a bit. Oven results can vary, so some adjustments might be needed.

→ Do I need to add orange blossom water?

Not at all! It’s optional and not part of the original recipe. If used, it adds a floral taste but the canelés are just as good without it.

Vanilla Canelés

A French patisserie favorite with a crunchy outer layer and a soft, vanilla-flavored center. An easy-to-follow traditional recipe.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 12 Servings (12 cannelés)

Dietary: Vegetarian

Ingredients

01 Half a liter of whole milk.
02 Two tablespoons of butter.
03 A single vanilla pod.
04 A cup of granulated sugar (200g).
05 About 100 grams of flour.
06 One large egg along with two extra yolks.
07 A splash of orange blossom water—just a tablespoon.
08 Just a pinch of salt.

Instructions

Step 01

Split the vanilla pod down the middle and scrape out the seeds. Heat the milk together with the vanilla and butter until it boils.

Step 02

Whisk the sugar and eggs until mixed. Gradually add sifted flour, then pour in the warm milk-butter mixture. Stir in the orange blossom water.

Step 03

Cover the batter with plastic wrap and put it in the fridge to rest overnight.

Step 04

Fill your molds two-thirds of the way. Bake at 240°C for 10 minutes, then lower the temperature to 180°C and bake another 30 minutes until the tops are golden and caramelized.

Notes

  1. Keeps well for up to 4 days at room temperature.
  2. Can be stored in the freezer for several weeks.

Tools You'll Need

  • Cannelé molds.
  • Oven.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 6 g
  • Total Carbohydrate: 28 g
  • Protein: 4 g