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You'll need a special mold for this canelé recipe.


  • 2 tablespoons (1/4 stick) unsalted butter, diced, plus more, melted, for brushing
  • 1 vanilla bean, split lengthwise
  • 3/4 cup all-purpose flour
  • 3 large eggs, beaten to blend

Recipe Preparation

  • Combine milk and 2 Tbsp. butter in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat. Cover and let stand for 10 minutes.

  • Whisk sugar, flour, and salt in a large bowl; set aside.

  • Strain milk mixture into a medium bowl; discard vanilla bean. Gradually whisk in eggs to combine. Gently whisk into flour mixture until just blended. Whisk in rum. Strain batter through a fine-mesh sieve into another medium bowl, pressing on any clumps of flour to push through.

  • Let batter cool completely, uncovered. Cover and chill for at least 24 hours and up to 48 hours (the flavor after 48 hours is best).

  • Arrange a rack in middle of oven and preheat to 450°. Lightly brush canelé molds with melted butter. Gently stir batter with a spatula (batter will separate). Fill prepared molds 2/3 of the way with batter, reserving half of batter for second batch.

  • Bake canelés for 20 minutes. Lower oven temperature to 400° and bake, tenting molds with foil if canelés are browning too fast, until deep mahogany brown, 45–50 minutes longer.

  • Remove canelés from oven and unmold onto a wire rack; let cool. Let molds cool, brush with more melted butter, and repeat with remaining batter. DO AHEAD: Can be made 6 hours ahead. Let stand uncovered at room temperature.

Recipe by The Bon Appétit Test KitchenReviews Section

Watch the video: Kouign-Amann. No Mixer Bruno Albouze (October 2021).