Name: Vanilla Bordelais Canelés
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 1 cup of whole milk (500 ml); 1 tablespoon orange blossom water; 1 good pinch of salt or flaky sea salt; 3/4 cup all-purpose flour (100 g); 3/4 cup granulated sugar (200 g); 1 vanilla pod; 3 tablespoons butter (40 g); 1 whole egg and 2 yolks

Homemade Vanilla Canelés

Canelés from Bordeaux are iconic pastries with their ridged shape, crispy caramel shell, and soft middle. This version blends vanilla and orange blossom for a rich taste. The batter needs resting time in the fridge, and baking happens in two stages to balance the textures. A simple traditional treat perfect for French pastry fans.

By Padma Lakshmi

Updated on Sat, 29 Mar 2025 18:13:59 GMT

Easy Vanilla Bordelais Canelés | athomedishes.com

Bordeaux cannelés, gems of French pastry, bring together a perfect match of crunchy caramelized crust and soft vanilla center. This old-world treat, dating back to 16th century Bordeaux docks, shows its true magic after sitting patiently.

Easy vanilla Bordeaux cannelés | athomedishes.com

I first tried cannelés during a trip to Baillardran in Bordeaux. The mix of textures and gentle flavors won me over right away, making these little treats my favorite afternoon snack.

Key ingredients

Whole milk: Its richness makes for an amazing soft center
Unsalted butter: At least 80% fat content for that melt-in-your-mouth feel
Whole eggs and yolks: They give creaminess and structure
T55 flour: Its smoothness creates the right texture
Pure vanilla: It gives a gentle flavor to the batter
Orange blossom water: It adds a light floral touch
Sugar: It helps create that special caramelization

Making magic

Flavoring the milk:: Heat milk until it barely bubbles with vanilla. Let flavors soak in. Cool down to room temp.
Combining everything:: Sift the flour carefully. Mix in sugar gently. Add eggs one at a time.
Finishing the batter:: Pour in the flavored milk bit by bit. Add warm melted butter. Strain the mix thoroughly.

I still think copper molds work best because they spread heat evenly, creating that special caramelized crust that makes all the difference.

Tasty serving ideas

Enjoy these cannelés slightly warm for breakfast alongside a strong black coffee or Earl Grey tea.

Mix it up

Make them your own by adding dark rum, citrus zest, or swapping orange blossom water for rose water.

Keeping fresh

Store your cannelés in an airtight container for up to three days, warming them slightly before eating to bring back their crunch.

Pro tips

Warm up your molds for better caramelization. Always strain the batter before resting. Don't skip the 12-hour resting period.

This classic treat needs patience but gives you something amazing in return. The smell coming from your oven while they bake hints at the tasty moment waiting for you.

Frequently Asked Questions

→ Can I use copper molds instead of silicone?: Absolutely! Copper molds create an even better caramelized finish.
→ Is resting the batter really necessary?: Yes, refrigerating overnight is key for the right texture.
→ How can I get that perfect caramelized crust?: Bake at high heat first, then lower it for a balanced caramelization.
→ Can canelés be frozen?: Yes, they can be stored in an airtight container for weeks in the freezer.
→ How do I know if they’re baked right?: The outside should be caramel-colored and firm to the touch.

Vanilla Bordelais Canelés

Classic Bordelais Canelés, flavored with vanilla and orange blossom, featuring a crisp caramel exterior and tender inside.

Prep Time

15 Minutes

Cook Time

40 Minutes

Total Time

55 Minutes

By: Padma Lakshmi

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (12 small canelés)

Dietary: Vegetarian

Ingredients

→ Canelé Batter

01 1 cup of whole milk (500 ml)

02 1 tablespoon orange blossom water

03 1 good pinch of salt or flaky sea salt

04 3/4 cup all-purpose flour (100 g)

05 3/4 cup granulated sugar (200 g)

06 1 vanilla pod

07 3 tablespoons butter (40 g)

08 1 whole egg and 2 yolks

Instructions

Step 01

Pour milk into a saucepan. Cut a vanilla pod lengthwise, scrape out the seeds, and toss both the seeds and pod into the milk. Add the butter and heat everything until it boils.

Step 02

In a mixing bowl, beat together the sugar and eggs. Add the sifted flour until combined. Slowly pour the hot milk mixture (vanilla and all) into the bowl while stirring. Finish it off by adding orange blossom water and mixing well again.

Step 03

Cover the bowl with plastic wrap and chill the batter in the fridge overnight.

Step 04

Take the vanilla pod out of the batter. Pour the mixture into a pitcher, then fill greased canelé molds up to two-thirds full. Bake at 465°F (240°C) for 10 minutes, then lower the oven to 355°F (180°C) and bake for another 30 minutes until they’re nicely caramelized. Remove from molds while still warm, and cool on a rack.

Notes

Keep in an airtight container at room temperature for up to 4 days

Can be frozen for several weeks

Tools You'll Need

Silicone canelé molds

Saucepan

Whisk

Pitcher

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Wheat (flour)
Eggs
Dairy (milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 135
Total Fat: ~
Total Carbohydrate: ~
Protein: ~