Canele De Bordeaux

A Beautiful Petite French Pastry With A Delicate Rum Flavor!
Difficulty: Moderate
Prep Time: 1 hour
Cooking Time: 1 hour


1 cup flour

1 cup sugar

4 egg yolk

1/4 cup dark rum

1 tsp vanilla bean extract

1/4 tsp salt

2 cups whole milk

3 tbsp butter

2 tbsp melted butter for greasing

Cooking Tools

10 Canele` de Bordeaux molds

Medium mixing bowl

1 small saucepan

Hand skimmer

Sheet pan

Cooling rack


Preheat oven to 450 Degrees F. Sift flour and place flour, sugar, egg yolks, rum, vanilla bean extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated. Place butter and pour milk into a saucepan. Bring to a simmer over medium high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.  Use a skimmer to run the batter through to catch any cooked or lumpy eggs. Cool the batter. Grease each mold all of the inside with melted butter and place on sheet pan and place in freezer until butter lined mold becomes chilled. Pour batter into each mold 3/4 the way full and place on baking sheet and bake for 10 minutes, then lower the temperature to 375 Degrees F. for 50 minutes. Remove from oven and let cool for 5 minutes before inverting onto a cooling rack. Allow to cool to room temperature to get the crusty exterior.
yields 10 

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