Learn how to make Canelés

Today we visited a town north of Bordeaux called Saint-Émilion I was in search of a shop called Caneles Baillardran a patisserie famous for its canelés, a traditional Bordeaux pastry. The moment you step inside, you’ll be greeted by the sight of rows upon rows of these golden-brown delights!

The Canelé Experience

Caneles Baillardran has perfected the art of making canelés. These small pastries boast a rich, custardy interior encased in a thick, caramelized shell. The balance of textures and flavors makes them irresistible. Enjoying a canelé with a cup of freshly brewed coffee while seated in a quaint café in Saint-Émilion is an experience that epitomizes the joy of French patisserie.

Bringing a Taste of Saint-Émilion Home: Canelé Recipe

For those who wish to recreate this culinary experience at home, here's a recipe to make your own canelés. Though they require patience and precision, the result is well worth the effort.

Ingredients:

  • 500 ml (2 cups) whole milk

  • 50 g (3.5 tbsp) unsalted butter

  • 1 vanilla bean, split lengthwise

  • 100 g (1/2 cup) all-purpose flour

  • 200 g (1 cup) granulated sugar

  • 2 large eggs

  • 2 large egg yolks

  • 50 ml (3.5 tbsp) dark rum

  • A pinch of salt

  • Butter for greasing the molds

  • Beeswax (optional, for authentic flavor and texture)

Instructions:

  1. Prepare the Batter:

    • In a saucepan, heat the milk, butter, and split vanilla bean until the mixture begins to boil. Remove from heat and let it infuse for 15 minutes. Scrape the seeds from the vanilla bean into the milk, then discard the pod.

    • In a mixing bowl, combine the flour and sugar. Add the eggs and egg yolks, and mix until smooth.

    • Gradually pour the warm milk mixture into the flour mixture, stirring continuously to avoid lumps.

    • Add the rum and a pinch of salt, mixing until well incorporated.

    • Cover the batter and refrigerate for at least 24 hours (48 hours is ideal) to allow the flavors to meld.

  2. Bake the Canelés:

    • Preheat your oven to 220°C (425°F). If using traditional copper canelé molds, grease them with butter (and beeswax, if using). If using silicone molds, butter them generously.

    • Stir the chilled batter well and fill each mold almost to the top.

    • Bake for 15 minutes at 220°C (425°F), then reduce the oven temperature to 180°C (350°F) and bake for an additional 45-60 minutes. The canelés should have a dark, caramelized crust and a tender interior.

    • Remove the canelés from the molds while still hot and let them cool on a wire rack.

(Source: Canelés Recipe from Dorie Greenspan’s “Baking: From My Home to Yours”)

Baking from my home to yours

This is the recipe I provided for the Canelé by Dorie Greenspan can be found in her book .


Visiting Saint-Émilion and tasting the canelés at Caneles Baillardran is an experience that combines the best of French culture and cuisine. The town’s historic charm, scenic beauty, and culinary delights make it a destination that should be on every traveler’s list. And with this recipe, you can bring a little piece of Saint-Émilion into your own kitchen.

Bon appétit!

ROOTS BlOOMS