Bruno Albouze Canelé de Bordeaux

Canelé De Bordeaux

Yields12 ServingsPrep Time25 minsCook Time50 minsTotal Time1 hr 15 minsRating


 500 g Whole milk
 45 g Butter
 2.50 g Vanilla bean and seeds, or paste
 80 g Egg yolks
 120 g All-purpose flour
 30 g Corn starch
 225 g White sugar
 20 g Dark rum
 20 g Grand Marnier



Le Canelé de Bordeaux. n the 17th century, the nuns of the Couvent of the Annunciation in Bordeaux (South West of France) started baking little pastries by using donated egg yolks from local wine makers who clarified their wines with the egg whites. These exceptional little confections made from basic ingredients were offered to the children in need.
 Today, the popularity of the canelé reached out foreign countries and became a solid culinary reference in the French regional gastronomy. Millions are consumed each year. Canelés are so famous that they can be even bought in New York!
Back in the day canelé copper molds were greased using a hot mixture made from 50% beeswax and 50% neutral vegetable oil. Nowadays, they are rather greased using softened butter and cooking spray.


Bring milk and vanilla to a boil, add butter, cover and let infuse for 20 min. Meanwhile, mix together starches, sugar and yolks. Whisk in milk and add alcohol. Sieve and cool to room temp and chill one night before baking. Leave mixture out an hour prior to filling greased molds.


If using a conventional oven:
Preheat oven to 425ºF (220ºC) and bake for 25 minutes. Then lower the heat to 380ºF (190ºC) and continue baking for 30 minutes more. Total baking time: 55 minutes.
If using a convection oven: Preheat oven to 410ºF (210ºC) and bake for 50 minutes.
Let canelés to rest a few minutes before unmolding. Cool to room temperature – Enjoy!

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