Canele

#recipe

Adapted from YouTube: [Canelé](https://www.youtube.com/watch?v=11RCJCHj8no)

About

Delicious French canelés with a deeply caramelized shell and custardy center.

Key Technique

• Sift flours and sugar first for a smooth batter.
• Temper egg yolks into hot milk/butter slowly to avoid curdling.
• Chill batter 12–24 hours so texture develops.
• Coat molds well with melted butter, turning them upside down while cooling so butter doesn't pool.
• Bake until the shell is crisp and the center is set to your preference.

Ingredients

• 0g caster sugar
• 0g plain flour
• 0g corn flour
• 0ml full-fat milk (~3.5% fat)
• 0g unsalted butter
• 0ml vanilla extract or paste
• 0g egg yolks (about 4–5 yolks at this scale)
• 0ml spiced rum
• pinch of salt (optional)

Equipment

• Canele molds/rings (10–12)
• Fine mesh strainer
• Mixing bowls
• Whisk
• Oven

Instructions

Make the Batter

1. Sift together caster sugar, plain flour, and corn flour.
2. Separate egg yolks from whites, then whisk yolks until smooth.
3. Heat milk, butter, and vanilla in a saucepan until just before a simmer (~83°C / 181°F).
4. Remove from heat and slowly whisk into the yolks to temper (to avoid curdling).
5. Once mixed, slowly whisk into the flour/sugar mixture.
6. Pass batter through a fine strainer to remove clumps.
7. Stir in rum, cover, and refrigerate for 12–24 hours.

Bake

1. Preheat oven to 190°C / 375°F.
2. Coat canelé molds with melted butter. Turn molds upside down while they cool briefly so butter stays evenly distributed.
3. Sift batter into molds, filling to about 1 cm below the rim.
4. Bake around 55 minutes (time varies by mold size/material):

- Longer = crisper shell

- Shorter = softer shell

1. Let them cool fully on a rack to develop a crispy outer shell.

Notes

• Use a gentle simmer temperature; too hot will risk curdling the yolks.
• For best flavor, keep the batter rest time.

Source

Adapted from [YouTube](https://www.youtube.com/watch?v=11RCJCHj8no)