Hi guys!
I’m super excited to share this post with you today!
Earlier this week, I posted this picture on my Facebook, Twitter and Instagram:
You could guess what I was going to make with those two ingredients. I loved the ideas you guys had but no one guessed it!
So here it is. I made Canelés de Bordeaux!
I’m pretty stoked with the result because to me, Canelés de Bordeaux are some pretty hard things to make. Let me correct that: I always thought it was hard to make them. Oh well, it’s not something you make in an hour either. Making the dough is the easiest part, baking them is a bit more difficult. They take a lot of time in the oven and to get that perfect thin caramel shell isn’t a walk in the park at all. But with a little bit of patience and a lot of love for the pastry, you’ll do just fine😀
Canelés de Bordeaux come from Bordeaux in France. The history of this iconic pastry is a bit of a mystery because no one really knows who created them or when. But we do know the Canelés de Bordeaux have been with us for many many years!
I absolutely LOVE Canelés de Bordeaux! The boyfriend thinks they’re too sweet but can a pastry ever be too sweet? Naaaaah!
The recipe I used was ment for 10 Canelés de Bordeaux…
I filled my 20 pieces mold three times! THREE!😮 So I guess I have a little mold and the other a bigger one? :p I think I should have added a little more rhum to it because of the amount of Canelés I was able to make with the recipe.
Look how perfectly moist they are in the middle
What we need for +- 50 pieces:
- 2 eggs
- 2 egg yolks
- 8 spoons rhum (I’ve calculated a bit extra because of the amount of Canelés)
- 120 g all-purpose flour
- 25 g butter
- 200 g powder sugar
- 50 cl milk
- 2 vanilla-pods
- Canelés de Bordeaux mold
How to:
- Preheat the oven at 200 degrees centigrade.
- Mix together the flour, sugar, eggs and egg yolks.
- Heat the milk with the butter and the split vanilla-pods.
Scrape out the vanilla. - Mix the heated vanilla-milk-mixture with the batter.
- Add the rhum.
- Butter your mold and sprinkle them with sugar.
- Bake the Canelés de Bordeaux for 10 minutes at 200 degrees centigrade. After that, bake them for about 35 minutes at 180 degrees centigrade. Use a sharp knife to check if they’re done. If the knife comes out clean, they’re ready.
- Get them out of the mold as soon as they’re baked.
- Share them with family and friends!
They make the perfect treat for your coffee or tea time
Enjoy these pretty little Canelés de Bordeaux!
Have a delicious day❤
xxx Sarah
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I’ll be sharing this with my friends at Fiesta Friday and all the other awesome parties!
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They loog gorgeous! I’ve been dreaming to make them for ages (even bought the forms…), but was worried it would be too difficult. Thanks for the encouragement, Sarah!
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Thanks! 😄 you really don’t need to worry, I’m sure you will rock those caneles 😉
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Just give me another year or so …😉
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Haha no problem :p
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These look so pretty, and love the flavors – yum!
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Thank you so much Caroline![:)]()
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Perfect canelés, Sarah! Look at the lacy interior! Unfortunately for me, the closest bakery selling these is in NY, like . Maybe I should just make them myself? Uhm,,,that’s a scary thought, lol. I suppose I need special molds, too.
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Thank you so much, Angie![:)]()
In that case, I would definitely make them myself😉 You know what to wish for on Christmas ;p
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Whoa, whoa, whoa! These sound amazing! How come I’ve never heard of (or tasted one) before? Thanks so shining a light on such a delicious-sound confection that I must try one day😉
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Thank you! So happy you like them![:)]()
I guess they’re only really known by people who’ve seen/tasted them in France so no worries :p But you should try them one day😉
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The Canales look so perfect.
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Thank you Aruna😀
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It’s been my dream to one day try caneles…and then try to make them! What a beautifully caramelized outer crust and perfect hole-y and custard-y centre!! I’m dreaming about how they taste right now…and I’m curious, what sort of molds do you use?
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Thank you![:)]()
It was my dream to make them for so long too. I always thought it would be way too difficult for me to handle but it turned out great![:)]()
I use a big silicon mold from Secret de Gourmet. It has space for 24 little caneles. It was the first canele mold I could ever find here so I immediately bought it :p
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Ohhh I’ll look out for one! I was wondering whether the caramelization of the outside would work as well with a silicon mold and it definitely appears to!!
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Oooohhh!! The insides! So satisfying to get it right. I haven’t tried making those yet and I’m just gonna have to after reading your post!![:)]()
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Awww thank yu so much Ann! You really should make them😉
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I’ve never heard of those. They look amazing so you can bet I’m going to try to make them.
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You’ve never heard of them? Oh wow,you’re definitely missing something :p Let me know how you like them when you make them😀
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Oh my goodness those look yummy!
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Thank you so much😀
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I kept thinking – let’s see the inside, let’s see the inside…and then BAM there they were and they looked glorious! Congrats! I left my authentic Bordelais caneles mouldes in China:( I felt so sad – my host mother gave them to me after I spent recipe. (Of course, I was often discouraged because the ones they brought home from the weekend market were probably the finest of Bordeaux;p)
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Haha Thank you so much, Christine! So stad you left them😦 Oh yes, the authentic ones are so so good! I always had to eat some when I saw them 😁
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Sarah, these are gorgeous!!
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Thank you so much ❤️
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Very pretty canelés and lovely photos too! I’m Inspired to make some one day … thank you!![:)]()
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Thank you so much for your sweet comment, Lili! Let me know how yours turn out when you make some![:)]()
Have a lovely day!
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Your welcome and thanks Sarah!![:)]()
Will do… have a lovely day and week too!![:)]()
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These look perfect!
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Thank you so much!
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