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Chocolate Canelés: The Classic French Pastry with a Caramelized Crust

Equipment

  • Copper moulds

Ingredients

  • 500 ml whole milk
  • 50 g unsalted butter
  • 1 vanilla pod (or 2 tsp good vanilla extract)
  • 2 whole eggs
  • 2 egg yolks
  • 200 g caster sugar
  • 100 g plain flour (sifted)
  • Pinch of salt
  • 1/2 tsp Almond extract
  • 1 tsp cacao powder

Instructions

Infuse

  • Heat milk, butter, and vanilla pod (seeds scraped in).
    Bring just to a simmer, then cool 10–15 mins.

Mix

  • Whisk eggs, yolks, sugar, and salt gently (no foam).
  • Add flour and mix smooth.
  • Slowly pour in warm milk while whisking.
  • Add your almond extract flavour booster here if using.
  • The batter should be thin like double cream.

Rest (Important)

  • Refrigerate 24–48 hours.
    This step is what gives proper texture.
  • Before baking: 
    Bring to room temp 30–45 mins
    Stir gently

Baking

  • Preheat oven to 230°C (210°C fan)
  • Grease moulds with lots of butter or beeswax or cake release spray.
  • Fill moulds ¾ full
  • Bake 15 minutes at 230°C
  • Lower to 180°C (160°C fan)
  • Bake 45–60 minutes
    • They should be very dark brown, almost burnt-looking. That’s correct.
    Cool 10 minutes before removing.

Video

@safsoufii

No rum, no beeswax and they’re still crispy on the outside, soft in the middle 🤎🍮 #canele #caneles #homebaking #bakingtiktok #desserttok

♬ La Maritza - Sylvie Vartan