Canelés (Cannelés) de Bordeaux – the recipe, the madness, the method

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Though this be madness, yet there is method in’t.” – William Shakespeare, Hamlet.

Yes indeed there is, and it nearly drove me mad on the way to it. If you followed me on Twitter or Facebook, you couldn’t have missed the past few weeks of furious ravings, fleeting triumphs, and befuddled exasperations. Yes, I have been working on the famously fickle canelé (sometimes also spelled cannelés). And not just any canelé, mind you, but the Perfect Canelé. The one that has the perfectly, evenly baked crust the color of mahogany, perfectly, darkly caramelized but without even a hint of burnt. The one that’s crisp and shiny from just the right application of beeswax (yes, that’s what I said), contrasted with the creamy, custardy, sweetly addictive interior. The perfect canelé is what a crème brûlée wants to be when it grows up.

No, I wasn’t inventing a new recipe for it. And I surely didn’t invent the pastry itself. The Bordelais did it ages ago. Though how exactly it came about is still subject to debate. In fact even the name, and how many n’s precisely in the correct spelling is subject to passionate debate. I could recount the whole story, but I know you could google just as well as I do. So why don’t you just go read it yourself over at Wikipedia?

If you’re looking for a canelé recipe, the interweb is littered with them. Blogs have done it. Chow made a video about a search for one. The Chowhounds got a madness-inducing yet oddly mesmerizing thread on it. So did the discussion forum eGullet. Paula Wolfert, who could be called the goddess of the canéles herself, has a SIX-page recipe on it in her fabulous book The Cooking of Southwest France. She also generously published a truncated version of it on her website. My personal God of All Things Pastry Pierre Hermé has no fewer than three recipes published in his various books, including one made of chocolate (in his chocolate book with another one of my favorite authors Dorie Greenspan.) You could even watch a French (French-Canadian?) pastry chef make the canelés on YouTube. Though frankly judging from the results at the end of the video I wouldn’t recommend it.

The problem is, not one, none of it, worked for me reliably and perfectly. Not even when I followed each to the letter. Canelés are famously tricky to make, but it’s not until I tried that I realized how befuddling they truly were. All the recipes are deceptively simple, and not even that different from one another. Basically a sort of custard made of scalded milk, eggs, sugar, flour, and flavored with vanilla and rum, which is then bake in special tin-lined copper molds made specifically for the pastry.

One rather odd recipe, originally attributed to Michel Roux then later to Nick Malgieri, calls for condensed milk and milk powder, which made me suspect that it’d been created during a rather lean time in France, the war perhaps? Living now in time of abundance, I prefer fresh and less processed ingredients. I gave it a try anyway, just for the sake of research. It turns out pretty canelés, though strangely cakey rather than properly custardy. I also didn’t particularly like the flavor, so that was the end of that. Now I need to figure out what to do with all this non-fat milk powder I have left over!

The problem I had with the rest of the recipes was not so much the flavor. How could you go wrong with milk, eggs, sugar, vanilla, and especially the rum? But it’s in the consistency of the baking. I had the darnest time trying to produce the “perfect” canelés every time. The problems are also not recipe specific. I’ve had the same “soufflé” problem, for example, on pretty much all the recipes I tried – that’s when the batter expands too much during baking that it rises up and out of the molds, only to collapse into a royal mess the oven.

So I began to focus more on the method rather than the recipe. I tried changing the eggs to equal amount in yolks only, but found the results too eggy to my taste. Belinda, the pastry chef at Manresa cautioned me not to whisk the batter, despite what most recipes said. That made a huge difference, I now stir, and very gently. By accident I also discovered that even the age of the eggs made a difference. In the end, I settled on a slight adaptation of the ingredient proportions in one of Pierre Hermé’s published recipe, but tweaked the process rather heavily, borrowing from Paula Wolfert’s sage advice and also from that maddening Chowhound thread.

Perhaps the toughest part to work on was the heat. I found that baking at a very long period at a very high temperature produced canelés that were so burnt the crust was practically carbonized. Over the last few weeks I’ve been playing with different variables, producing canelés in all shades of a rainbow, making so many befuddling mistakes it drove me to the brink of insanity. But I stuck with it. Whether it was stubbornness or madness, I stuck with it. And you know what, I got it. Finally. Allow me a minute to bask in my own personal glory. C’est moi qui l’ai fait!

I’m going to try and explain my method to you the best I could. And let me warn you I’ll be wordy. This is going to be my Pad Thai for Beginners tutorial all over again. And just like the Pad Thai recipe, I hope that this canelé recipe will prove to be useful to just as many of you.

So, are you ready to give it a try? I hope I haven’t scared you off from making canelés all together. Really, please don’t. As you could see success is entirely possible! Just do it!

Let’s begin with a few important things you need to keep in mind in your quest for the perfect canalé.

1. The molds – from copper to silicone

One of the characteristics of the perfect canelé is the stark contrast between the crisp, caramelized, evenly dark crust and the custardy interior. The best way to achieve this is with tin-lined copper molds that are made specifically for canelés. There is no two way about it, if what you’re after is the perfect canalé, the copper mold is the way to go.

Unfortunately, saying the copper molds are not cheap would be an understatement. In Europe they are about £10 each. In the US, Amazon sells them at about $20. Whether they’re worth it is entirely up to you. But if you’re going to invest in copper molds, the one I recommend is made by Matfer Bourgeat, a French company – hey it’s a French pastry! Also matter here is the size, I go for the original, about a little over 2 inch in diameter on top, and 2 inch height. I find that this particular size is the best for crisp crust:custardy crumb contrast. Please remember that the copper molds will need to be cured before the first use. (See below for more info on the cure and care of copper molds.)

What about some alternatives if you’re not ready to sell your first born for the copper molds? I have seen people bake canelé in a ring mold or even mini muffin molds. They’re probably fine, but I would miss the fluted shape of the proper canelé. I think the best alternative is the silicone canelé molds. Yes, there I said it: silicone molds are indeed fine. You will not get the perfect canelé you’re after, but if you do it properly, you can come pretty damned close to it. During my canelé madness I tested a couple of different silicone mold brands and came up with one I like and the method that gives the best, most consistent results. This is an interesting enough process to warrant a post on its own.

2. The beeswax

I was lenient with you about the molds. Though I much prefer copper, I find silicone perfectly acceptable. But you know what? I’m not budging on the beeswax. You need it. If you want to make proper canelés, with or without copper molds, you’ll need beeswax. It’s what gives the canelés their special mahogany shine and crispness. It also adds a special flavor – more than one friends I’ve shared my canelés with asked if they’re made with honey. So, to me it’s absolutely important that you use it. Without it, you could be baking something entirely delicious, but it sure ain’t canelé.

Beeswax are not that hard to find really. Next time you go to a farmers market, ask the honey seller there. Even if she doesn’t have it on display I bet she has some she could sell you. If you don’t have easy access to a farmers market this winter, call up a local honey producer in your area. Or you could always order it online. One of my local producers Marshall Farms up in Napa sells their beeswax online. In the New York metro area, Andrew’s Local Honey sells food-grade beeswax at a number of farmers market. (Unfortunately he doesn’t ship. If you East Coasters have a good source that ships, I’ll be happy to list them here, just leave the info in the comment section. Thanks.) Also, Tremblay Apiaries, who sell at the Union Square Green Market on Fridays and Saturdays, and also offer it online.

I use a 1:1 ratio of beeswax to butter to coat my copper (and even silicone) molds. Some recipes will have you use a neutral oil like Canola or even clarified butter. I use butter anywhere I could get away with, so I prefer butter here. I find that if you’re making just enough beewax/butter coating for your batch of canelés, there’s no need to bother clarifying the butter first. If you’re going to make a large quantity of the coating to keep for future batches as well, then perhaps clarifying the butter first to get rid of the butter solids will make your coating last longer.

Another important thing is the thickness -or the thinness rather- of the coating on the mold. Don’t be all like, yo I got me some beeswax so I’m gonna use it! You want to be very judicious with it, you don’t want a canelé with a coating of beeswax so thick it sticks to the roof of your mouth. Yes that happens. No it’s not fun.

The best way to achieve the optimal coating on the copper molds is to warm the molds a little first. Hot beeswax+butter mixture seize up quickly on a cold mold, creating a coating that’s far too thick. So, warm the molds first. Then, rather than brushing the wax on, a process I found gave thick, uneven coating, I pour in the hot wax mixture, then pour it out and invert the mold over a wire rack set on a cookie sheet lined with parchment to drip off the excess. This is so you could reclaim the precious beeswax to use again.

3. Air is your enemy

If you’re making a soufflé, air would be your friend. For canelés however, you really need to be careful not to incorporate too much air in the batter. In the beginning I didn’t think it would be a problem, there’s so much liquid (milk) in the batter I didn’t think I could work that much air into it. But now I know better. I process the entire batter by incorporate as little air as possible. That means stir and never whisk, and do it as gently as possible.

4. The temperature problem

If there’s such a thing as the god of temperature, you should make a tribute to her/him right now. There isn’t one? Ok, how about Hestia, the goddess of the hearth?

Temperature is such a key thing with canelés, to get the proper dark mahogany crust, you’ll need to hit it first with super high heat. I do it at 450F (230C), then I lower the heat (to 375F or 190C) to gently finish the cooking, keeping the interior moist and custardy while producing the characteristic canelé crust.

You also need to pay attention to the temperature of the molds and the batter. Following Paula’s advice, I keep mine cold, cold, cold. After giving them the wax coating I put the molds in the freezer to chill out for a while. When it’s time to fill them, I pull out my cold batter, fill, then bake immediately in the super hot oven.

And herein lies a problem. Twelve frozen copper canelé molds filled with cold batter totally kill my wimpy oven. Every. Damned. Time. I checked the temperature in the oven and it dropped drastically after the molds went in. And my wimpy home oven took its sweet time cycling the heat back up. This contributed to the soufflé problem too, as the batter expands too much when the heat is not high enough, then either collapses down around the molds making a grand mess, or collapses back into the mold itself, resulting in squat, or shall we say height-challenged, canelés. Imperfect air circulation also means that you’ll have to bake the canelés longer to get the dark crust, resulting in the interior that’s a bit too cakey and not custardy enough in my opinion.

To fix this problem, I preheat my oven at 475F, then when the frozen molds go in I reduce the heat down to 450F. Then after 15 minutes I lower it again to 375F, and continue to bake until finished. This is still not perfect, I just don’t think my oven has good enough air circulation to consistently produce perfect 12-canelé batch, so now I’m only doing 6 at a time. If your oven is better than mine, then please feel free to do the big 12 batch, but if you run into the same problems I do, then try a smaller batch. That works better and more consistently for me.

5. The resting period

Every recipe asks you to rest your batter. Some says overnight, some says a few hours. From my experience, I get the most consistent results when my batter has rested at least 36 hours, and the best results when the batter has rested a full 48-hour period. Yes, as in TWO DAYS. Let me just tell you that I have all the patience of a Central Park squirrel on Four Loco, so when I tell you you need 48 hours, people, you need 48 hours, ok?

Ok, now you’re ready for the recipe. Have fun!

Canelés de Bordeaux

The ingredients are adapted from Pierre Hermé’s recipe from Patisserie of Pierre Hermé

  • 500g | 2 cups | 50cl whole milk
  • 50g | 3.5 tablespoons butter
  • 1 vanilla bean or 3-4 teaspoons vanilla extract
  • 100g | 3/4 cup +1 tablespoon AP (Plain) flour
  • 250g | 2 cups (unsifted) powdered sugar
  • 1 teaspoon sea salt (use a little less if table salt)
  • 2 large eggs (Use the freshest eggs you could find, they make a difference.)
  • 2 large egg yolks
  • 1/4 cup rum

This amount makes about 20 canneles.

Make the batter – 2 days before you plan to bake the canelés.

Place the milk, butter, and vanilla bean (that you cut in half and scrape the seeds into the pot) over medium heat and bring to a boil. If you want to be precise it should be 183F. Remove from heat and let cool down while you get to the other ingredients. (If you’re using vanilla extract instead of a vanilla bean, just add the extract with the rum later.)

Measure and then sift together the flour, powder sugar and salt.

Stir the eggs and yolks together with a fork, don’t beat. I find it easier to pass the eggs+yolks through a strainer right into the dry ingredients. That way I don’t have to beat much air into the eggs at all. If you think this is crazy you can just pour the slightly beaten eggs into it and be done.

When the milk/butter/vanilla mixture is just a bit warm but not so hot – 120F or so, or cool enough to stick your finger in it and keep it there a few seconds without burning yourself – remove the vanilla bean halves. Don’t throw them away though, instead put them in another bowl of about the same size. Pour the warm milk mixture into the bowl containing the dry ingredients, and gently stir together until well-blended. You’ll see plenty of lumps in the batter, but that’s fine for now.

Strain the lumpy batter (over a fine-mesh strainer) into the bowl you put the vanilla bean in earlier, pressing the lumps through until you get a totally lump-free batter. Add the rum and stir until combined. Cover the bowl with plastic wrap (no need to press the plastic right over the surface of the batter) and place in the fridge to rest for 48 hours. If you can remember it, stir it once after 24 hours and put it back in the fridge to continue to rest.

Coat the molds – 1 to 2 hr before you plan to bake
  • 40g | 1.5oz  beeswax, cut into small chunks (using a hot knife will make your life easier)
  • 40g | 1.5oz | 3 tablespoons butter, cut into small chunks

Turn the oven on and set it to 475F (250C). Place the canelé  molds on a baking sheet lined with aluminum foil, the place the baking sheet in the oven.

Meanwhile, melt the beeswax in a very small pot over very low heat. Do this slowly and don’t let it burn. If you’re worried about the heat on your stovetop you could also do this on a bain marie. When the beeswax is fully melted, remove the pan from heat and add the butter chunks. The residual heat from melting the beeswax should be enough to melt the butter. If not just pass the pan quickly over the heat again. Shake the pan or stir to blend the wax and butter until homogenous.

By the time your beeswax/butter mixture is ready the molds should be warm enough. Remove the baking sheet with the (now warm) molds from the oven. Take another baking sheet, this time line it with a piece of parchment paper and place a wire rack on top of it. Find a sturdy pair of kitchen tongs and keep it at a ready.

To coat the first mold, pick it up with a pair of tongs and place on the wire rack, pour the hot beeswax/butter mixture into it. Then pour beeswax/butter mixture back into the pan, shaking to remove the excess, and place the mold upside-down over the wire rack to drip of the excess. Then start the same process again with the next mold, then the next, until you’re done coating all your molds. Remember you could reclaim the excess beeswax/butter mixture from the parchment lined baking sheet if you’re running low on the wax mixture. Just scoop it back into the pot and pass it over the heat again quickly until it’s melted.

This is a bit of a delicate balance so you might have to do it a few times to get it right. The mold has to be just warm enough to let the wax coat without lathering it on thick. If the mold is too warm, the wax won’t stick. In this case, let it cool a bit and pour the hot wax mixture in again. If the mold is too cold, the wax will coat too thick. You’ll just have to put the mold back in the oven to melt the thick coating of the wax and then recoat it properly with a new layer of wax. While your’e doing this if the beeswax/butter mixture get too cold it will solidify, so just pass the pot back over the heat until it’s melted again. Easy enough, yes?

This whole thing sounds a little complicated, but it isn’t. It’s just a delicate balance you’ll quickly learn. Just make sure your wax coating looks like the correct one in the picture, and you’re good! I find a good pair of kitchen tongs does the job very well, but you could also use a pair of heat-proof gloves instead if you find the tongs a little too unwieldy. Just make sure you don’t try it with your bare hands.

When you’re done coating all the molds, put them in the freezer and let rest at least 1 hour before you bake.

Also, remove the resting batter from the fridge, the batter will have settled and separated a bit. Give it a gentle but thorough stir until the batter is again homogenous. Make sure you scoop all the way down to the bottom to get the batter that’s settled down there to reincorporate with the rest. Cover the bowl and put it back in the fridge.

Line another baking sheet, this time with aluminum foil, place it on the middle rack in the oven to preheat.

If you have any beeswax/butter mixture left, remelt it and pour it through a fine-mesh strainer to remove any bits. You can keep it to add to your next round of canelé-making fun.

Bake the canelés – 1.5 to 5 hours before you plan to serve

Make sure the oven has been preheated at least 30 minutes to get to the right temperature.

Take the batter out of the fridge, and give it a stir once again, very gently but thoroughly. I find it easier to ladle some of the batter into a Pyrex liquid measuring cup and then use that to pour the batter into each mold. So that’s what I recommend. Refill the Pyrex cup as needed.

Remove the molds from the freezer, fill each one (all 12 if you think your oven can handle it, or just 6 at a time if your oven is as wimpy as mine) up to about 1cm or 1/2 inch to the top.

Remove the (now hot) baking sheet lined with aluminum foil that has been pre-heated in the oven and place it on the counter or the unlit stovetop. Arrange the molds at about equal intervals over it  – directly over the sheet and not on a wire rack. Place the baking sheet back on the middle rack in the oven. Immediately turn the heat down to 450F.

Set your timer to 15 minutes. About half way through the 15-minute period, turn the baking sheet once to ensure even baking.

At the end of the 15-minute period, turn the heat down to 375F (190C), set the timer to 45 minutes and turn the baking sheet again once. Every 15 minutes or so, open the oven door to turn the baking sheet once.

The canelé batter will rise up over the molds, but only slightly. If you see the massive poufs like the picture above under the heading “Air is your enemy”, you’re hosed. So, keep an eye on your canelés as they are baking, especially around the first 10-20 minutes. If you see that they’re puffing up way too much and about to get out of control, don’t despair, take the whole baking sheet out of the oven and put it outside for a few minutes, the poufs should calm down and settle back into the molds. You could very gently squeeze each one with a pair of tongs to help it along. When the batter settles back into the molds, put them back in the oven to continue baking. (Make sure you pause the timer when the molds are outside the oven and restart it when you put it back so you could keep track of the actual baking time.)

Your canelés should be done after baking at 375F for 45 minutes – give or take a few. If you’re unsure, just check it. About the 40-minute mark is usually good. Remove one mold and tap it upside-down to let out the canelé. If the crust is the desired color then you should be good. Give it a gentle squeeze too, the canelé should give a little, you should be able to feel that the inside is wobbly and custardy. Cut or break one in half to check the inside just to be sure. Whatever you do, don’t bake until it’s totally harden even when still hot, that’s would be far too much and you’ll get over-cooked canelés in the end. Not good.

I must say something here about the color of the crust. Yes, it is desirable to have a shiny, dark mahogany crust, but it should not be burnt. What you want is a perfectly caramelized rather than carbonized crust. Get it? For some reason there seems to be a general belief (especially here in the US) that the crust of the perfect canelés should be very, very dark, even burnt or bitter. That’s all well and good if that’s your thing. But it’s not my thing. I find the taste of carbon rather unpalatable. So, if I were you I would err on the side of slightly lighter exterior in favor of a custardy, perfectly wobbly interior and not a hint of carbon in the flavor.

I should also tell you, despite your best efforts, you will occasionally get the fault known – rather poetically – as the “white ass”. That’s when you have a pale spot or two, generally around the top (or the bottom when the mold is right-side up) of the canelés. This is nothing to commit seppuku over. It’ll happen. It’ll be fine. Just eat the evidence and don’t let anyone see.

So, now, when all your canelés bake up just as perfectly as you want them, remove the baking sheet from the oven. With a pair of tongs or a glove, pick up a mold, turn it upside-down and tap it gently, your canelé should fall right out. Let them cool down a bit over a wire rack before you chomp into them or you’ll be sorry. The canelés are at their perfectest perfect within a few hours after they’re out of the oven. They’re still good long after that, but the crust will soften and so they won’t be at their best any longer than that.

There you have it. The method that gives me the best and most consistently perfect canelés. I’m pretty sure I told you everything in the clearest possible way, but feel free to leave a comment here if you have any question. And yes, I promise you I’ll post the how-to post for the silicone molds tomorrow!

*How to cure and care for copper cannelé molds

Paula Wolfert has a great advice on how to cure copper molds before you use them for the first time. Go read it and follow her instructions. (Scroll down to the bottom of the page.)

Most recipes will tell you never to wash the molds between use. I don’t wash mine either, but I hate the sticky films that develop after a few uses, so I’ve taken to rubbing the molds with a warm, wet cloth to gently scrub out the stuck-on bits and excess wax. Then I thoroughly dry the molds before I put them away between use. This way my molds are not sticky and gross, and frankly I’ve not had any problem with the molds sticking during baking despite the contact with the wet towel.

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323 Responses to “Canelés (Cannelés) de Bordeaux – the recipe, the madness, the method

  • Sam said:
    February 2nd, 2011 at 11:11pm

    Huzzah! Well done!

  • Anonymous said:
    February 2nd, 2011 at 11:19pm

    Very well done! I predict this post will become *the* bible for canele’s. I love that you provided plenty of links and specific recommendations. A lot of people beat around the bush because they are afraid of making a stern recommendation. I’d rather be ushered in a certain direction.

    I know this will be considered heresy but the frozen caneles from Trader Joe’s are quite delicious!

    • Pim said:
      February 3rd, 2011 at 6:36am

      That is too sweet of you. Thanks!

      I’ve heard about the Trader Joe’s canelés. I think I might just need to give them a try.

  • Jinhua said:
    February 2nd, 2011 at 11:30pm

    I’ve got two copper molds, beeswax and a DeBuyer mold. I am ready to go. Thank you for this excellent tutorial. I look forward to several weekends of trial and error. My new counter top convection oven will be perfect for this.

    • Pim said:
      February 3rd, 2011 at 6:36am

      Awesome! I look forward to seeing the results. I’m sure you’ll get it on the first try!

  • Sophistimom said:
    February 2nd, 2011 at 11:31pm

    Wow. So much effort, but they look so good. Thank you for breaking it down for us.

  • Barbara | VinoLuciStyle said:
    February 2nd, 2011 at 11:37pm

    Oh my…something more complicated than and equally sensitive as macarons? I think I’ll enjoy your’s from afar as I’m not likely to pop that much money per mold. But loved your process, imperfections and all along the way!

    • Pim said:
      February 3rd, 2011 at 6:35am

      Try it with the silicone molds. They turn out delicious canelés too.

  • Jen H said:
    February 2nd, 2011 at 11:44pm

    These look amazing! I need to get me some molds and some beeswax and have a go. Thanks!

  • christine said:
    February 2nd, 2011 at 11:44pm

    wow, amazing! I will go on happily buying my canneles, but this was a wonderful read.

  • Lippy said:
    February 3rd, 2011 at 12:04am

    I’m so glad you did this so I don’t have to (as much as I love this little pastry!)

    • Pim said:
      February 3rd, 2011 at 6:35am

      Thank you, but please, don’t let me deter you from trying. You’re a wonderful cook, you can do it!

  • Belinda @zomppa said:
    February 3rd, 2011 at 12:37am

    These are so adorable and gorgeous!! I love it…I’d love to have some for dessert tonight.

    • Pim said:
      February 3rd, 2011 at 6:34am

      Not tonight, you have to wait 48 hours, remember? 😉

  • Maria said:
    February 3rd, 2011 at 12:40am

    I LOVE these things and did my own quest about a year ago. I passed on the special tins ( I used popover tins) and I must admit omitted the beeswax and felt that the results were fairly acceptable without the bother or expense of going the whole hog. It was great to read about your quest and I think I am going to go for it and try to make them properly. One suggestion: Try putting a wooden spoon in the door of your oven. Apparently this acts as some type of mechanism that turns a non-convection oven into a convection one (since air circulation seemed to be an issue in your post.)

    • Pim said:
      February 3rd, 2011 at 6:34am

      Someone on that Chowhound thread I linked to also used popover pans. You’re not that person are you? I’d love the see a picture of your popover canelés, do you have a link?

  • Valerie said:
    February 3rd, 2011 at 4:30am

    Thank you for posting the recipe with such detailed instructions and explanations! I wish each recipe in my cookbooks is like yours, despite the fact that each cookbook will be as thick as a dictionary… I have one question about the recipe. You posted “100g | 2 cups | 50cl whole milk” as the amount of milk needed. And I would think that 2 cups / 50 cl is much more than 100g. Do we need 100g of milk or 2 cups of milk?

    • Pim said:
      February 3rd, 2011 at 6:24am

      Thanks Valerie. and thanks for pointing out the typo too. I fixed it!

  • Rachel at Tasty Thailand said:
    February 3rd, 2011 at 7:05am

    Not a fan of these (although yours look nice!). Too fiddly to make, for me, and the taste really wasn’t anything spectacular, not with so many other lovely things to choose to make. Love your pictures though 🙂

  • Dominique (De vous à moi...) said:
    February 3rd, 2011 at 9:13am

    I love cannelés: I allways buy some when I’m in Bordeaux, especially Baillardran’s. I have the copper molds, but not the secret of the beeswax! Thank you Pim, it was a nightmare to clean the molds after baking! Thank you for all the tips. I made a post about cannelés on my blog two years ago, but I baked them with silicone mold… I’ll try your version!

    • Pim said:
      February 3rd, 2011 at 10:51pm

      Yours don’t look bad at all. Try with the beeswax, I’m sure you’ll love it.

  • Just My Delicious said:
    February 3rd, 2011 at 10:04am

    I`ve never eaten this but looks so delicious!

  • gummi baby said:
    February 3rd, 2011 at 11:46am

    I have a newfound respect for this sweet treat, who knew what it took to make the perfect canele? And I don’t even eat eggs! : D P.S. I love the shot of the egg making a yin yang with the flour!

  • Alex said:
    February 3rd, 2011 at 11:47am

    great piece. you may want to put your batter in a large container wrapped in plastic wrap and run it in a chamber vacuum machine to expedite the hydration of the flour and trim your wait time to 15-20 minutes. sure you need a chamber vacuum machine, but everyone has one now, don’t they?

    • Pim said:
      February 3rd, 2011 at 10:49pm

      Ha, that sounds like what you would recommend, yes? Got a chamber vacuum machine to spare? I’ll come pick it up when you guys thaw out in Spring.

  • HillaryDavisFoodBlog said:
    February 3rd, 2011 at 1:37pm

    I followed your journey on Facebook and now am so enjoying reading this post. It was thorough and brilliant and I’m going to print it out and keep it so that I can make them when my molds arrive! Thank you Pim!!!!!

    • Pim said:
      February 3rd, 2011 at 10:49pm

      Yay! And please come back to post a link so we can see yours!

  • noëlle {simmer down!} said:
    February 3rd, 2011 at 3:10pm

    This goes to show that I have a much more savory than sweet palate, but when you wondered what to do with all the leftover milk powder, the first thing I thought of was sausages! (Granted, you’d have to make a LOT of sausage to use it all…)

    Never had cannelés when I lived in France, what a shame.

    • Pim said:
      February 3rd, 2011 at 10:48pm


  • Marc said:
    February 3rd, 2011 at 4:34pm

    Very interesting. I don’t have much interest in baking these but love to read about the process of recipe refinement.

    To get a bigger blast of heat at the beginning of baking, have you thought of preheating a baking stone on an adjacent shelf and then removing it when you turn down the temperature? That stone will store heat during the preheat and be a source of heat for the newly introduced canneles. Then, by (carefully) removing the stones, you’ll reduce the heat provided to the canneles during the rest of the baking period.

  • Thip said:
    February 3rd, 2011 at 6:18pm

    Well done, Pim!!!

    • Pim said:
      February 3rd, 2011 at 10:47pm

      Thanks. Now you must teach me to make proper macarons!

  • Gaetano X said:
    February 3rd, 2011 at 7:00pm

    Your canele look nice bud. But I’m wondering why you consider yourself an authority?

    We bake thousands of canele a week and practice does make perfect. It all seems so time consuming and complex but once you get the knack it’s a very simple and speedy operation.

    You are mistaken regarding the necessity of copper molds to make a “perfect canele” . I wonder how you made this pronouncement after making a few dozen canele in a non-professional oven? Also as far as resting batter, canele differ only slightly when rested from at least 12 hours to as much as 4 days. I say this because we generally make 5 or 6 batches of 4 gallons each and they get various resting periods. The results are in general superb and indistinguishable.

    Also your air is the enemy theory is misplaced. The problem with over puffy or toppling over canele is air but it’s not air from mixing it’s air as a result of the batter heating rapidly. The problem, in my view, is from too cool an oven and an oven that does not hold temp very well.

    • Pim said:
      February 3rd, 2011 at 10:32pm

      All due respect and all that, but frankly if I wanted my canelés to look like yours I would follow your method.

      As with other posts in my blog, all I’m doing is documenting my process and my method. I never claim to have the only valid recipe in the world. I’m just saying this is the recipe and method and work best and most consistently for me. I’m documenting it here for my own future use and for my readers.

  • Gaetano X said:
    February 3rd, 2011 at 7:31pm

    Just one other point:

    “Hot beeswax+butter mixture seize up quickly on a cold mold, creating a coating that’s far too thick. So, warm the molds first.” NO

    The beeswax and butter mixture does not require any real exactitude. The mixture should be hot but no hotter than a medium bain marie. It is not critical that the mixture be precisely deployed into the mold. When the mold heats up with the batter inside it is not absorbed into the batter but rather it turns into a film glazing the inside of the mold. Brushing the very warm mixture into the mold with a silicone pastry brush is an excellent technique. Warming the molds… that is unnecessary.

    • Pim said:
      February 3rd, 2011 at 10:36pm

      Too much wax on the molds leave to thick a film of wax on the crust. That’s when you get that thin film that sticks to the top of your mouth. That might be your thing, but it sure isn’t mine.

      The best coating method I found from my experiments is documented in the post. I’m sure there are other ways to do it, but again this is the one that works best for me.

  • Heather said:
    February 3rd, 2011 at 8:44pm

    No offense intended, Gaetano, but I would much rather eat Pim’s canelés than yours, based on your photo. I don’t think I’d consider you an authority either.

    • Gaetano X said:
      February 3rd, 2011 at 8:58pm

      Heather I apologize if I hurt anyone’s feelings. While it is sweet of you to defend your friend it is asinine for you to tell us who’s canele you prefer w/o ever tasting one.

      How does one become an “authority”….. I’m not sure about that but i’m pretty sure no one in the United states bakes and sells more canele than me.

      • Heather said:
        February 3rd, 2011 at 10:18pm

        I actually don’t know Pim personally, I just read her blog. I don’t think its asinine to say I would choose to eat her pastry and not yours, based on its appearance. Appearance is important in pastry, and can correlate with taste!

        Congratulations on selling lots of canelés. If I decide to make them, I’ll be looking to Pim for help.

  • Caneleshater said:
    February 3rd, 2011 at 8:58pm

    Hi Gaetano,

    That picture there…is it from batch one, day one when you started practicing? Because I think in the bakeries I’ve seen, the browning is uniform, not at the top and bottom like yours. I mean, I appreciate you’re trying to help and all, but Pim did say she had a temp problem with her oven…and she kinda addresses how she overcame that to make evenly browned canelés… Not trying to pick on you because I don’t even like canelés to begin with, but you can’t knock hers when we don’t have an image of yours that is commensurate with your seeming expertise!

    • OakCook said:
      February 3rd, 2011 at 9:49pm

      So we must assume that the underbaked and the burned, all in one batch, come with years of expertise!

  • Gaetano X said:
    February 3rd, 2011 at 9:54pm


    A great use of blogs and the internet in general is to share info and and learn. I’m stating that her techniques and her theory are wrong on a few points. This is not my opinion. It’s a fact.

    Whether canele look evenly browned is not of the utmost importance. Before you go off on me do a little research. Check Clothilde at Chocolate and Zucchini or FX cuisine. Take a look at Baillardran or la-toque-cuivree. You are clearly out of your depth and seem to be speaking from bitter beach.

    My motivation for posting was to point out a few errors. I admit it does get my goat when someone makes a few experiments and then produces a (misinformed) online tutorial on the subject.

    All your blabber defending the poster is as idiotic as your phony moniker. She is just learning and you guys are speaking out of school.

    • HV said:
      February 3rd, 2011 at 10:35pm

      Such attitude! Really unnecessary.

    • Pim said:
      February 3rd, 2011 at 10:45pm

      So far you’re the only one calling others names and being offensive. I don’t mind a cordial discussion, but yours don’t quite qualify.

      A great use of blogs and the internet in general is to share information, yes. It’s also great that people can read what we write and post and then judge for themselves. I’ll let my readers read what I offer here and what you offer on your blog and let them make the judgement.

      I never claim, by the way, that this is the ONLY way to make canelés. If yours work for you, fine, this is the process that works for me, so I wrote it up. On my blog.

      By the way, you might want to learn how to spell Clotilde’s name properly. This is not my opinion, it’s a fact.

    • Bijoumarte said:
      February 5th, 2011 at 1:04pm

      who cares, shes sharing her experience and her technique…her recipe …..even if shes just learning. I think maybe you need to do some volunteer work
      you wont need to and you wont have time to go around crossing t’s and dotting i’s
      *aids orphans in africa, maybe gap adventure volunteer work check it out youll be doing yourself a favour and the people around you

  • Gaetano X said:
    February 3rd, 2011 at 11:10pm

    Yikes !!!

    You’re canele are likely as salty and bitter as your reaction. Speaking of salt I think you meant to say unsalted butter in your recipe.

  • sewa mobil said:
    February 4th, 2011 at 12:49am

    Very nice, thanks for the information.

  • Bacon Satan said:
    February 4th, 2011 at 1:08am

    Is it time for Michael Symon from the Food Netowrk’s “Food Fueds” show to step in and decide whose Canelé reign supreme?

    • Pim said:
      February 4th, 2011 at 6:35am

      Ha ha bring it on brother.

  • Rebecca said:
    February 4th, 2011 at 1:32am

    Thanks for the great post and drool-worthy pictures! I’m looking forward to making a fresh batch of canelés this weekend to test out your recipe and techniques. I’m particularly interested in seeing the difference with using butter (vs. the white oil mixture I’ve used from Paula Wolfert’s recipe).

    My obsession with canelés started a couple years ago. If you’re interested, you can read my posts about discovering, and then learning to make them, here:

    • Pim said:
      February 4th, 2011 at 6:34am

      I love it! I love the part when you said you did a little dance. I think I did a tiny one too. It’s fun wasn’t it? Cracking the canelé code?

      Have you posted the recipe you used on your blog? I’d love to see how yours work.

      cheers, and thanks for leaving the links so I could check them out!

      • Rebecca said:
        February 5th, 2011 at 9:39pm

        Cracking the canelé code. Well put!

        I used the Paula Wolfert recipe that you referred to in your post. I’ve been very happy with my results using it, but I’m going to test your recipe and techniques out next, just to see what differences there are. -R

  • Manthri Srinath said:
    February 4th, 2011 at 5:08am

    Gaetano, I understand that you’ve got strong opinions on this subject, but it’s a bit over the top to come on to someone else’s food blog and rant about the opinions of the blogger, uninvited. As a guest, it seems like you’d be a bit more circumspect. I’d be sympathetic if she was knocking your canelé, but she’s not. She’s just sharing her experience.

    By the way, I had some of her canelé, and they were fantastic. I know nothing about making them, but I am a minor expert on eating them, having done so with some regularity for the past 30 years, for what that’s worth.

    On the subject of knocking your canelé, I’ve got to say that, judging from your photograph, they look unruly and undisciplined. If they were a platoon of Marines, they’d likely be court-martialled, taken out back and shot at dawn.

    But that’s just my opinion.

    • Pim said:
      February 4th, 2011 at 6:37am

      Why thank you Manthri for being so chivalrous! I see more canelés coming your way. (Not that I paid him to say this or anything, guys, ok?)

      On the other hand you’re feeding the troll though. I did too, but I’m not going to anymore.

  • Caneleshater said:
    February 4th, 2011 at 7:39am


    I happen to hate Caneles. It’s not a phony moniker. At any rate, as home baker (note HOME BAKER), I do understand a wee bit about what the aesthetics of a finished product say about what went into making it. For example, the -extra- comment you went to the effort to make about the beeswax. If that’s what contributes to the browning, then yes, it is clear from your explanation that to you it doesn’t matter how you put it in there and in fact you do not exercise caution when doing so, because your caneles are browned at the bottom and the top. Pim says for HER she likes the evenly browned crust, and therefore she has devised a system that will enable her to achieve that effect. Why you feel compelled to criticize that, I’m not sure– Your system produces unevenly browned caneles, and you say that’s ok. Her system produces evenly browned caneles, and that’s what she’s after.

    As for the rest, I’m sure you were just trying to be helpful, and none of us know you, so we have interpreted your words with our own filter. So no need to get all bunged up and and bent out of shape when people get a bit turned off. I’m sure you could have said the same content, like “Thank you for sharing your trials Pim! I make 1000 caneles a day, and here are a few steps I have learned that I also wanted to share here on the thread” Instead of making it antagonistic.


  • LimeCake said:
    February 4th, 2011 at 9:35am

    These are so incredibly beautiful, but not something I’d ever think to make on my own. Such pretty little moulds too. You’re very brave to ‘tackle’ these!

    • Pim said:
      February 4th, 2011 at 8:29pm

      Well, I could focus my “disorder” on something like this or I could be outside counting cracks on the sidewalk. Ha.

    • Pim said:
      February 4th, 2011 at 8:29pm

      Well, I could focus my “disorder” on something like this or I could be outside counting cracks on the sidewalk. Ha.

  • Riya said:
    February 4th, 2011 at 10:16am

    Thanks for posting. I have been waiting for ages to read more posts of yours. This post is a little different though (I mean – it, somehow, reminds me of Jeffrey Steingarten.)

    I really enjoy reading it (very educational & informative) and I always love your unique & charming style of writing.

    • Pim said:
      February 4th, 2011 at 8:28pm

      Thank you. How sweet of you!

  • Darlene said:
    February 4th, 2011 at 6:35pm

    Thank you soooo much for including a how-to on the silicone molds. I was almost going to give up on them and get copper molds! Will be making your batter recipe tonight.

    • Pim said:
      February 4th, 2011 at 8:27pm

      And please do come back to let us know how it turns out for you? Bonne chance and bon appetit!

      • Darlene said:
        February 15th, 2011 at 7:53pm

        Canele success! I got 80% success, the highest ever in Canele land. I have the mini deBuyer molds, so I had to adjust the baking times. Your tip of taking the whole thing out of the oven to prevent over puffing is absolute genius! I have another batch of batter resting in the fridge.
        p.s. Your pie dough is amazing as well. I hucked my tried and true recipe for the past 15 years for your technique. Simply amazing and easy!

        • Pim said:
          February 15th, 2011 at 8:18pm

          This is awesome! I’m so happy it works out great for you. Next time 100% success!

          P.S. Thanks for the comment about the pie dough too.

  • Maureen said:
    February 5th, 2011 at 5:18am

    The timing of this entry is perfect as I was about to give my silicone molds away. Thank you so much for your hard work and wonderful explanations. It is worth trying again. I love caneles.

    If you don’t have a stone for your oven, head for Home Depot and buy a couple of large red clay floor tiles. That is what I have done. It is considerably cheaper and works as well. Mine stay in the oven permanently as it keeps the heat in my old oven at a more even temperature.

    Good job. Loved the post.

    • Pim said:
      February 7th, 2011 at 5:53pm

      Thank you, and so glad it’s timely for you. Try these and come back to show us how they turn out!

  • Chocolatecentral said:
    February 5th, 2011 at 3:42pm

    Boo hoo, I didn’t try these when I was in Bordeaux. I was too busy trying fabulous wine at the chateau and winery I was staying at. These actually remind me of good old fashioned American popovers like my mother used to make. Your miniature ones are so cute.

    • Pim said:
      February 7th, 2011 at 5:53pm

      Well you’ll just have to fly back to Bordeaux and try these then (and some more fabulous wines of course.) You know, somebody on the Chowhound thread I linked to also made it in popover molds, and also someone here in this comment thread. I think you’ve got something there.

  • Hawkeyehamburger said:
    February 5th, 2011 at 9:33pm

    As a professional pastry chef, I’m thrilled with how detailed and well written your recipe is!!!! I’ve never baked canele’s being an “American” PC, but if I do your recipe will be the first one I try. I can’t convey in words just how well done this work is, I hope everyone else realizes this.

    I can’t wait to see how you top this!

  • LemonCurd said:
    February 6th, 2011 at 12:55am

    Just a random note, but my apartment oven can’t hold heat worth a darn, so I have learned to leave a pizza stone on the lowest rack when I bake and it keeps the temperature up…though it does take longer to pre-heat. Doing that might help you home oven keep the temperature even with 12 cold molds.

    • Pim said:
      February 7th, 2011 at 5:54pm

      A few people mentioned the baking stone thing and now I’m thinking about getting one. Thanks for the tip.

    • Pim said:
      February 7th, 2011 at 5:54pm

      A few people mentioned the baking stone thing and now I’m thinking about getting one. Thanks for the tip.

  • CandyDishes said:
    February 6th, 2011 at 7:11pm

    nom nom nom. try some of the recipes on to compliment this delicious dish!

  • Stay-At-Home-Chef said:
    February 7th, 2011 at 4:40am

    Love the level of detail in your post. Beautifully written and very informative. Thanks for sharing!

    • Pim said:
      February 7th, 2011 at 5:54pm

      Thank you.

    • Pim said:
      February 7th, 2011 at 5:54pm

      Thank you.

  • Cursuri Engleza said:
    February 7th, 2011 at 7:54pm

    I love how your caneles look. They are awesome. And I love the tips you gave about making them. Thank you for this wonderful recipe.

  • Araya said:
    February 7th, 2011 at 7:56pm

    Khun Pim,

    Your site is hard to read ka, the brown background make it all blurry for my aging eyes!


    • Pim said:
      February 9th, 2011 at 6:10pm

      Will try to fix the font issue ka.

      • Araya said:
        February 10th, 2011 at 4:35pm

        Thank you ka, I really like your site. Bought Reisenthel bag per your recommendation and love it!

  • Chris said:
    February 8th, 2011 at 3:22am

    Very nicely done Pim. Great research and beautifully presented. I was in Paris last Fall and every time I visit I try to find the copper molds at a relatively affordable price ’cause you just can’t buy 6! I keep seeing them in those cute gift boxes that shout tourist but there has to be a wholesale place where they can be tracked down through a pastry chef connection…..(Mr. Lebovitz must know…)

    I remember the epic eGullet thread on this subject a few years ago and have never gotten around to making them so I think I’ll give the silicone molds a try as I’d like to make them in quantity.

    By the way CandyDishes- shame on you for spamming someone else’s blog!

    • Pim said:
      February 9th, 2011 at 6:10pm

      Mora and Dehillerin are both places that pastry chefs shop, and they’re not all that much cheaper than at regular shops, unfortunately.

      If you think your oven can handle more than 6 at a time, then I’d go for it. But instead of getting a 12-canelé molds, I’d get 2 sets of 6, that way you could space the two sets apart a bit in the oven to create better air circulation.

      Do come back to tell us how yours go, please!

  • Sophigirl said:
    February 9th, 2011 at 5:24am

    Thanks so much for all the fabulous details! This is, indeed, your Pad Thai equivalent of a recipe. And I can’t thank you enough for including a link to that post, as well.

  • Equipoise said:
    February 9th, 2011 at 10:27am

    Oh, wow. I love you being so detailed about stuff. Thanks for a great recipe.

  • Removalists in Sydney said:
    February 9th, 2011 at 12:34pm

    i love to eat cake.

  • Alex Warren said:
    February 10th, 2011 at 11:31am

    Wow wow this post made me hungry thanks for the stuff i like Canelés de Bordeaux i will ask my wife to try it once at home.

  • German said:
    February 10th, 2011 at 1:14pm

    That look delicious!! When I finish my carrot cookies I know what is next

  • Stephanie said:
    February 10th, 2011 at 2:30pm

    Wowza! That is a lot of work for what I thought was a basic little dessert. I will never even consider buying the molds, the beeswax and going through all the trouble to make these, but I will certainly apprectate the work that has gone into them the next time I taste one. I live in Paris and there is a Canelés bakery store around the corner from me (they make only canelés and they are perfect 🙂 A box of canelés has become my standard gift to bring to a dinner party.

  • Deena said:
    February 12th, 2011 at 5:39am

    Wow that is a tough one… you just made me nervous on my new baking schedule. In a very simple mistake everything will mess the output and it is such a pain to see such outcome. But as they say practice makes perfect but or course you have to prepare your budget.

  • Strandedstarfish said:
    February 12th, 2011 at 6:54pm

    Gil is a strange guy. He likes to comment on EVERYONE’s canele posts and usually slams anyone who thinks that they may have some good advice to share with their readers – right or wrong. The funny thing is, he’s only been making canele for a couple of years (less professionally) and he got his start just like everyone else – through trial and error. I also find it interesting that he loves to criticize everyone else but has never done an instructional post of his own. And judging by some of the canele photos on his blog, there’s a good reason for that. I live in Philly and must admit that I have never tasted his canele but with that attitude, who would want to?

  • Christopher Hinn said:
    February 13th, 2011 at 8:50am
  • Jetset said:
    February 14th, 2011 at 5:03pm

    “Don’t be all like, ‘yo I got me some beeswax so I’m gonna use it!’ You want to be very judicious with it,”
    Pim, this line may be the best line I have ever read in a cooking blog. Love your wit, humor, photography, and culinary skills. Nice work on the Canales. They have never turned out well for me. May be inspired enough to give this a try. When do we do Madeleines?

  • lubos said:
    February 15th, 2011 at 3:10am

    The aerospace engineer in my approves of your experiment 🙂

  • Anonymous said:
    February 15th, 2011 at 6:54am

    This is amazingly cute and yummy!! Thanks for sharing the recipe 🙂 I bought the copper molds through I will make these tomorrow! Thank ya!!!!!

  • jason said:
    February 17th, 2011 at 10:23am

    Wow. I absolutely adore them. Thanks for sharing! I can’t make them

  • Anindita said:
    February 19th, 2011 at 2:47pm

    I just ate a savoury version this past weekend made with gruyere and chorizo. They were moist and utterly moreish, my friend has promised me the recipe…am still waiting!

  • Thanh said:
    February 20th, 2011 at 12:48am

    What an excellent post. As delicious as they are, I think they sound way too hard for me to attempt. I just wish they sold them here in Melbourne, Australia instead of having to fly to Paris to eat them. I must convince someone else to try and make these and give me some.

    • Kariza said:
      November 5th, 2011 at 3:33am

      Hi Thanh,  You can get them in Geelong!  At the James St Bakery, a delightful little cafe in…James St (!) Geelong.  They are just wonderful.  They are about $3 each, well worth it for the mouth watering sensation. I discovered their canele a few months ago and have been trying to find out about them since.  This website is the best I have found.  All I need to do now is find where to buy the moulds, and beeswax so that I can try to make them myself. Until then I’ll keep buying them.   Kariza.  PS I’ve just found James Street Bakery on Facebook.

  • Club Wine Direct wine online said:
    February 21st, 2011 at 12:14am

    this looks very yummy, I am really interested in making them. This is a very nice information. I am really gonna give it a try sometimes. Thanks for sharing.

  • Magnoliasy said:
    February 21st, 2011 at 4:35am


  • Fut said:
    February 21st, 2011 at 3:03pm
  • Eugene said:
    February 21st, 2011 at 10:17pm

    Absolutely delicious! They remind me of a similar Chinese confectionery but I bet these taste heaps better. Love the sheen on the caramelised skin.

  • Keen@TheGourmetTraveller said:
    February 22nd, 2011 at 2:21pm

    That’s a monster most…it looks really complicated but absolutely delicious…

  • Keen@TheGourmetTraveller said:
    February 22nd, 2011 at 2:22pm

    That looks so delicious, definitely brings back memories of France….The crispy outside…It was interesting to see bee wax being used to coat the baking containers….A seriously monster post 🙂

  • Edward said:
    February 23rd, 2011 at 6:21am

    As always another amazing post.. looks delicious indeed..

  • Deana@lostpastremembered said:
    February 23rd, 2011 at 1:59pm

    I have never tackled canelés for all the reasons you mention so perfectly… you have really taken all the guesswork and terror out of making them… now I wish I had gotten those canelé molds that were onsale after Christmas!

  • frokostplatter said:
    February 24th, 2011 at 1:08pm

    Theese french cakes are so nice

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    February 24th, 2011 at 2:44pm

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  • alyce said:
    February 24th, 2011 at 8:14pm

    Wow. You aare quite thorough. These look fan-tabulous.

  • Katie@Cozydelicious said:
    February 25th, 2011 at 1:48am

    When I was studying in Toulouse, I pretty much lived on canneles. But having to buy molds has prevented me from making them at home. I might just have to head to the kitchen store, though, because these look great!

  • Agathe said:
    February 25th, 2011 at 11:45pm

    This is so fun i’m french and from Bordeaux ! I’m not home right now but your article makes me feel the taste and the smell of a cannelé 🙂 i can’t wait to buy some or ask my mom to cook some for me.
    Anyway it is really well explained and it brings me back a lot of nice souvenirs ^^

  • Simpleflair said:
    March 11th, 2011 at 2:58pm

    OMG…they look too gorgeous to eat!

  • DancingFoodie said:
    March 26th, 2011 at 5:30pm

    I just had my first canelé from Alon’s in Atlanta and it was magically delicious. I don’t know how close they actually got to perfection since I don’t have anything to compare it to yet, but it had all the important check points: crisp caramelized crust and a custardy center 🙂 I’m gonna give it an 8/10

  • Jens said:
    March 30th, 2011 at 3:19pm

    I used a gastroflex mold to make caneles with excellent results.

  • Anonymous said:
    April 5th, 2011 at 1:22am

    Wow. What a fantastic resource! I’ve been obsessed with the idea of baking my own canelés ever since I tasted one for the first time a few weeks ago, so I was thrilled to see such a comprehensive, detailed guide when I stumbled across your site today. Instant bookmark!

  • Guest23 said:
    April 8th, 2011 at 7:38pm

    I love Caneles, and the caramel taste they get

  • Petreceri burlaci said:
    April 18th, 2011 at 1:37pm

    Hmmm i think these will be very godd for Easter. Thanks a lot for sharing this recipe with us. I will follow it next weekend.

  • Justin said:
    May 1st, 2011 at 12:12am

    Thank you for passing on the great tip about air being the enemy. It solved my problem when I was developing my mascarpone ras malai recipe ( Now I have to find time to try out your canele recipe. They look great! Cheers from England – Justin@foodoco!

  • Emileepaige said:
    May 8th, 2011 at 2:45pm

    I’m so excited to make these! Thanks for posting.

  • James Connolly said:
    May 18th, 2011 at 8:08pm

    If you live in SF, I am SHOCKED that you fail to mention Pascal Rigo’s Canele’s, which are the BEST! He made them for Martha, who was non-plussed by them. The recipe is in his American Boulangerie cookbook. It’s all about technique. Pascal refers to them as “portable custard”.

  • meg said:
    May 23rd, 2011 at 11:06pm

     Ah, French pastry. They sure do know how to coax a lot of something out of next to nothing. If it weren’t so delicious it wouldn’t be worth the trouble, but here I am contemplating buying cannele molds and adding it to my list of must-bake sweets.

  • Sue said:
    June 1st, 2011 at 7:03pm

    Where do you get beeswax?

  • Iliana said:
    June 4th, 2011 at 8:56pm

    Wow!! those are extremely perfect!!
    I´ll try to make some and get good results (:
    Thanks for the help,  absolutely love this blog… Congratulations!!

    A mexican teen cook (:

  • Telebrands said:
    June 6th, 2011 at 8:20pm

    Thanks for this post on canelé.  They do seem to be a bit “tricky” to make.  Thanks for the tips and suggestions.

  • M. @ V. Gourmet said:
    June 11th, 2011 at 6:49pm



  • Tamsen said:
    June 13th, 2011 at 7:22am

    Pim, once I’ve perfected your macaron, I’ll try these as Canelés are next on my list 🙂

    As a beekeeper myself, I offer a word of caution regarding beeswax.  Please be careful to ask what the beekeeper uses in their hives.  A lot of beekeepers add various pesticides to their hives to control mites, and antibiotics to control other diseases.  They remove the honey from their hives before they do this (and replace it afterwards).  Needless to say – these chemicals are absorbed into the wax, and it isn’t nice to eat that stuff.

    So, just ask the beekeeper at your farmers market what they put in their hives, if they say anything other than “thymol” (and even that isn’t too great) I’d not eat it myself (it’ll just contain neonicotinoids and antibiotics – yuck).

  • Beth said:
    June 26th, 2011 at 2:22am

    Thank you, thank you!  I did invest in some French copper molds last summer, and have YET to use them, scared off by all that can apparently go wrong with this fabulous pastry.  I think I’m ready to take the plunge now. 🙂  Thinking about your comments regarding dropping temperature, oven air-flow and slow recovery time…I have a Wolf (electric) oven w/ optional convection.  What would you suggest re: temperature adjustments and/or turning on the convection fans?

    • Pim said:
      June 29th, 2011 at 4:25pm

      If you have convection you should turn it on, and lower the temperature by 25 degree. Also check one canele about 10 mins before finishing just to see if it’s ready since baking time might be less than in the normal oven as well.

  • KarenW said:
    July 5th, 2011 at 12:21am

    Woo hoo! My first batch of perfect cannelés just came out of…a toaster oven no less!!! Yes, a Cuisinart toaster oven with convection on. And I used aluminum molds found at Sur la Table too. I had to “season” the molds twice, but I used butter instead of oil. Other than that followed all your fantastic tips, merci beaucoup!

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  • Lauren Hirsch said:
    August 24th, 2011 at 10:34pm

    Ok, I’ve got my batter resting, and my new molds are washed and seasoned and ready to go.  Two questions: first, I could not pull the trigger on copper molds quite yet, so these are alumninum; would you vary anything with these molds?  Second, I have a gigantic double wall oven that does a terrific job of even temperature, and this can be done with or without convection.  So I won’t have trouble with temperature dropping.  But now I’m afraid that I’m going to overbake them!  So my second question is, what would you do, if you had a very big oven capable of even and set temperatures?  I have 48 hours to contemplate my plan of action here!  🙂

    • Lauren Hirsch said:
      August 25th, 2011 at 10:11pm

      Well, I see below you already addressed the oven temp settings for convection.  I will do that!

  • Suzie Owsley said:
    August 28th, 2011 at 4:55am

    Loved the article and photos of the caneles!  Any recommendations for someone who would like to make these…but does not have access to copper caneles molds?  Are there any inexpensive alternatives??  Many Thanks, Suzie Owsley   

  • Tammy_ron said:
    September 8th, 2011 at 5:30pm

    Wow, the post is just great. Iv’e been to Paris a few weeks ago, and had caneles and wanted to bake them at home ever since. now im totally going to :). 



  • Sara said:
    September 27th, 2011 at 8:17pm

    I have made canneles once, all of once, and this is just the kick I need to try it again.  It’s not because I didn’t love them.  This detail is fantastic.

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  • Tucson Massage Therapy said:
    October 28th, 2011 at 3:39pm

    These look incredible! I’ve never heard of them until now, but they look like they are worth all the special preparation.

  • Vitor Hugo said:
    November 8th, 2011 at 9:12pm

    I’m trying this recipe! Now, the batter is nicely resting in the fridge, tomorrow will be the big day.

    I hope everything be ok! 🙂

  • Thijs Turel said:
    November 9th, 2011 at 8:50pm

    Thank you very much from Amsterdam!

  • Lisac_ said:
    November 13th, 2011 at 3:31pm

    Just made them yesterday. Mine turned out very crusty on the outside and moist with the custardy center even with using the nonstick black metal molds (almost equally as good as the copper molds). My friends and family inhaled the doz in <5 min. My only complaint about making caneleé is that it's way too difficult to cut small chunks of beeswax each time. Do you have any good tricks besides using a hot knife? Thank you!

    • Pim said:
      November 20th, 2011 at 5:48am

      You’re welcome. As for the beeswax, I agree it could be a pain. Perhaps you could try melting them and then measure into muffin cups? That way you get the perfect amount of beeswax each time and you just have to go through the hassle only once.

  • chan poom said:
    November 18th, 2011 at 12:43pm

    It very excite when I have seen your pic. I will try to do .

  • Savorique said:
    November 19th, 2011 at 9:43pm

    I stumbled upon your very comprehensive post as I decided to search “abroad” for recipe “arbitration” after being somewhat and unexpectedly unimpressed by the recipes shared by my French fellows. Further I could not believe that the Lenotre recipe included corn flower (it makes a thicker custard center).
    I did get the best/perfect result thanks to your input. So bravo! BUT…
    It seems that our whole milk and butter here in France have more fat content. I make this assumption because I got a horrible layer of impossible-to-dissolve lumps on the surface of the batter after a 24h and then 48h rest in the fridge (yet it was very smooth as I mixed it and put it in the fridge), which I did not get with our “semi-whole” milk (is this what you guys call half and half?). One French fellow does use whole milk (1/2 L) but only half (25 g) of your butter proportion (implying less butter is needed since it’s higher in fat). Our (yellow) butter is very different from the white, sterilized bar thing commonly used in North America.
    The canele in the photo was made with semi-whole milk
    Thank you so much for your awesome post, cheers.

    • Pim said:
      November 20th, 2011 at 5:52am

      You’re welcome. Your canele looks gorgeous! 

      I use European butter to bake myself, when I don’t use my own homemade butter made from raw milk from our shared cows, that is. So I’m not sure the butterfat content is the problem. I sometimes have chunks of butter on the surface that wouldn’t dissolve too, I usually just try to mix them as much as possible and just bake them with the butter bits. That always turned out ok for me.

      Your canele turned out gorgeous anyway, so I wouldn’t change what you do. Bravo!

  • ciniminis said:
    November 20th, 2011 at 9:31pm

    Hello Pim – A BIG THANK YOU for your detailed post!  I have batter resting in the fridge and hardly have the patience to wait, but I will follow your advice.  One thing I don’t quite get though – what is the purpose of heating the milk/butter/vanilla to 183 degrees F?  Other than melting the butter (which doesn’t need a very high temp and could be done separately), it’s added to the other ingredients after cooling down some, so it’s not cooking the eggs either.  I wonder what difference it would make if the milk was not heated up…  Have you tried?  Maybe I would test that at some point – just didn’t want to ruin my first-ever batch!

    Also curious about what difference the 2-day rested batter makes vs. 1-day or unrested.  Looks like you have already tried – can you shed more light on this point too?

    • Pim said:
      December 21st, 2011 at 5:18pm

      I find that 48 hours is the best resting period. 24 hrs rest sometimes get me the popover effect. So I now always rest at least 48 hours.

  • Emmyehansen said:
    December 17th, 2011 at 4:06am

    I was so excited to tackle the canele recipe after reading your post! Only thing, I bought the mini 20 de buyer silicone molds. Will I need to adjust the recipe and temperatures due to the smaller molds? The batter is in the fridge – but will I need to go out to buy the larger 6 piece molds?

    • Pim said:
      December 21st, 2011 at 5:17pm

      The smaller ones should be fine. It won’t be the same balance of crunch and custard on the outside/inside, but I’ve seen others do it and they turn out fine. Yes, you do need to cut down on the baking time. Just start checking at 10 minutes or so and go from there. That’s what I’d do.

  • Dhandmm said:
    December 17th, 2011 at 8:00pm

    Help!  Made my first attempt at caneles, using silcon mold, they look beautful, a little underdone in center by nice brown crunchy exterior.  Problem, they are not edible as good taste but they leave mouth coated with wax.  What did I do wrong???  Help!

    • Pim said:
      December 21st, 2011 at 5:16pm

      You coated the mold too thick with the beeswax. Next time, just brush very lightly with the wax/butter mixture. Then make sure you turn them over and let the extra drip off a bit more.

  • Abey said:
    December 19th, 2011 at 4:03am

    Thank you for this amazing load of spot-on information! I just finished making a beautiful batch of Caneles thanks to you! One thing I didn’t think about is the mess – jeeze that wax is annoying to get out of your pot etc –  worth it though.. I’m looking forward to making more. There’s just something amazing about Caneles!

    • Pim said:
      December 21st, 2011 at 5:15pm

      They look great! Brava!

  • MW said:
    December 25th, 2011 at 12:51pm

    I was just gifted a few copper canele molds (!) and seasoned them as per Paula Wolfert’s instructions. They came out of the oven looking rather more silvery than they went in, however, and I’m trying not to panic — is this normal? Pretty sure they were the Matfer Bourgeat brand you recommend.

    • Laurent-Canele Maniac said:
      March 2nd, 2012 at 8:56pm

      It is normal for the molds to change color as you use them. Bakeries in Bordeaux are using their molds for many years. They get in the oven every day and end black. My molds are getting there… So do not panic this is normal.

    • Laurent-Canele Maniac said:
      March 2nd, 2012 at 8:56pm

      It is normal for the molds to change color as you use them. Bakeries in Bordeaux are using their molds for many years. They get in the oven every day and end black. My molds are getting there… So do not panic this is normal.

  • Melissa H. said:
    January 5th, 2012 at 11:19pm

    Pim – What an amazing job you have done perfecting this recipe!! I stumbled across it today and had to read the entire thing! I can’t wait to try it out.

    One question – you mention briefly that it even matters how old the eggs are.

    With a recipe this delicate I want to get it as close to your perfect caneles as possible. 

    What have you found regarding the age of the eggs?

    • JrGRITS said:
      July 7th, 2012 at 2:48pm

      You may already know…but here’s what I read from an clipping from Nov 1999 Bon Appetit magazine: Place raw eggs (in their shell) in a bowl of water. Generally, fresh eggs will lie on the bottom of the bowl. Eggs that tilt so that the large end is up are older, and eggs that float are rotten. Good luck!

  • Muriel E. said:
    January 6th, 2012 at 11:03pm

    Thank you for this cleverly written recipe/blog.  I have found my “hot plate” works nicely to keep warm things warm while working them.  Also, I wonder if the bees wax couldn’t be broken with a chisel and hammer after scoring…

  • E Morris said:
    January 15th, 2012 at 3:50pm

    Wow!! Those do look beautiful. Well done for achieving your goal. What am I saying? Bravissima!! (How does one indicate a standing ovation in a comment?)

  • Egonblue said:
    January 16th, 2012 at 12:32am

    Great info. Thanks for sharing so much good detail.
    Ive been experimenting myself with the copper and silicone. But today I found tin cannele molds – i.e., just like the copper ones, but only the tin lining without the copper exterior. They were US$8 each at Sur La Table so i figured I would try a half dozen to go with my half dozen copper molds that cost 3 times as much.
    So, any chance youve tried out the tin molds? Im guessing theyll act more like copper than silicone, but if youve done the experimenting already, i figured id spare myself the trouble.

  • Abbyjoost said:
    January 17th, 2012 at 10:14am

    Hey Pim…so funny, I was looking for a picture of a caneles to show a friend what a wonderful little life changing treat they are and what pops up? Your blog. I keep remembering the time that we had these at Doree’s house. Greetings from Amsterdam! 

  • Dreesend said:
    January 28th, 2012 at 7:17pm

    I thought I followed to the letter except I tried the aluminum mold from Sur La Table. $8 a piece. I got some crystalizing in my batter when it was in the frig so I ran it through the fine sieve after a day. Think I lost a bit of butter doing that, that had separated out in the frig also. I mixed the batter gently when specified, but ended up with each of my 12 caneles looking and acting a bit differently. Some puffed in the middle a bit, some were flat and ended up eggy. None released from the mold. About 3 of them looked and tasted good with the right texture. My wax and molds may have been a bit hot when pouring so the layer may have been too thin. I am all for a challenge, but after spending $150 on molds and ingredients, I may try the silicone mold, and if that doesn’t work, c’est la vie!

    • Robert said:
      June 11th, 2012 at 6:34am

      Keep it up with the aluminum molds from Sur La Table.  Without any visible change in them at all, and after some were washed with soap and some not, mine started releasing just fine after about 4 uses.

  • Samattes said:
    February 3rd, 2012 at 4:07pm

    Has anyone tried this in a convection oven?
    If so, how would you adapt the temps?

  • Samattes said:
    February 3rd, 2012 at 4:07pm

    Has anyone tried this in a convection oven?
    If so, how would you adapt the temps?

    • Amara said:
      October 28th, 2012 at 2:15am

      On the link about seasoning the pans it mentions instructions for convection. Haven’t tried it though.

  • knoh said:
    February 25th, 2012 at 10:48pm

    A thousand “thank yous” for posting this canele how-to. After rediscovering them at Boulud Epicerie in Manhattan, my boyfriend and I were on a mission to find our favorites in Los Angeles where we live. After considerable disappointment, he bought a set of molds for me and presented them with a link to this post. My first batch resulted in lots of hard to clean splotches of beeswax in the kitchen but also in something resembling canele–still some work to do before they are perfect, but we did enjoy the first batch with our favorite Semillon (who can resist a dessert that pairs so perfectly with wine?). Your instruction was a godsend and canele-making has become a new hobby of sorts.

    • knoh said:
      February 25th, 2012 at 10:51pm
    • LC said:
      March 2nd, 2012 at 9:04pm

      Out of curiosity, did you find any good caneles in LA?

      • Littlelovebird said:
        June 11th, 2012 at 9:13pm

        You can try the ones at Bottega Louie downtown. They’re pretty good 🙂

    • Chloe said:
      August 25th, 2013 at 8:16pm

      Try the caneles at Bouchon bakery in Beverly Hills!! They are AMAZING and you can eat in the courtyard next to the bakery… It would be such a peaceful day 🙂

  • Nigiri Zushi said:
    March 15th, 2012 at 10:10pm

    Hi Pim,
    Made the batter last night and I must tell you it looks a bit runny to me, at least its runnier than a pancake batter. is this right? although I checked this morning the batter is getting just a slight thicker but still not as thick as pancake batter.

  • kaa123 said:
    April 16th, 2012 at 3:53am
  • Disqus said:
    May 17th, 2012 at 11:31pm

    Isn’t 3-4 teaspoons of vanilla a lot more flavor than one bean? Do you mean 3/4?

  • Robert said:
    June 11th, 2012 at 7:05am

    My secrets:

    1) Keep doing it.  Moulds will stop sticking around your fifth batch.2) Buy lots of moulds.  They’re expensive, but it’s never worth learning a new pastry if you don’t make enough for 2 or 3 meals, or 5 or 6 people.  Double batches, minimum 24 canelés.  If you spend $200 on moulds, you have no excuse but to keep making them.3) Be careful with ingredient amounts, but don’t sweat the other stuff.  I don’t filter the batter, sometimes I barely let the batter cool before baking, sometimes I don’t wax and butter and just spray with Pam.4) Get beeswax at your local crafts store. They sell it for candle making.  Use a cheap paint brush to wax the molds.5) Be casual about the mixing.  I just swirl the hot milk into the other ingredients until the mix isn’t super lumpy, then swirl to un-settle the mix before pouring into the molds. Be prepared for the batter to be very runny: it’s not dough, it’s batter, much runnier than most American pancake batters.6) Make sure your oven really is hot.
    7) Keep making them.  Around round 5 they’ll start being perfect.  Make a new batch every day, just letting the batter get cold, before baking.  Once they start coming out perfectly, then start messing with waiting a few days, or changing recipes.

    Your friends and family will thank you for your perseverance.

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      August 3rd, 2012 at 7:10am

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  • claire said:
    July 27th, 2012 at 9:19am

    It might be beginners luck, but my first and second attempts resulted in absolutely perfect cannelés. I followed all your tips (put sylicone mold in freezer before pouring batter; set temperature higher before starting to bake etc) and the result is wonderful. so THANK YOU.
    The one thing that I wasn’t expecting is that after resting in the fridge for 24-36 hours, the batter sort of separates, getting thicker at the top and more liquid at the bottom, so I have to give it a good stir before pouring. Is that normal?

  • Z Emut said:
    August 6th, 2012 at 10:36pm

    Yet another example to illustrate your strive for perfection in baking is always uncompromised!  Great post and definitely good tips to follow! 

  • js said:
    August 23rd, 2012 at 12:07am

    I am trying to make my first caneles and stumbled across your amazing blog. One question….what’s the baking time like if I was using a smaller canele mould?

  • jesterhoax said:
    September 3rd, 2012 at 7:46am

    This article has been really insightful. I started making ‘or at least, starting to learn the mystery of cannele’ about 4 months ago, and I feel like I’m just really beginning. Lately I’ve noticed some puffing up and I was whisking the hell out of them before moulding them. I started doing this because once I didn’t stir at all, and thats bad in another way. This has been a really great article for me to read. I can’t wait to change stuff up based on your feedback.

  • Bea Long said:
    November 6th, 2012 at 2:51am

    This recipe is so different from mine. I cannot imagine. Mine has only the very basic ingredients and it works every time. I bake them at 425 for 1 hour and voila, perfection. I have pics and the recipe if you would like. I do use the copper molds. Have a great day. I just made these today!!


    • DrDimented said:
      December 2nd, 2012 at 9:43pm

      Would be appreciated

  • Veronica said:
    November 30th, 2012 at 5:17pm

    Pim, I found your recipe by chance and I can’t thank you enough for your detail and precision! I have made these three times now and each time has been better than the last! I don’t tend to use blogs for recipes, but you did a wonderful job!


  • Anna Banana said:
    December 13th, 2012 at 5:29am

    Okay I know this was like from 2 years ago, but I’m still curious: It says in the baking section, that once you put the batter in, you pull out the baking sheet, and place them evenly on the sheet, and NOT the wire rack, but the picture shows it on the wire rack. Do we put it on the wire rack or not? I think I’m a little too excited to start making this recipe.

  • susan said:
    December 16th, 2012 at 6:54pm

    Thank you for the detailed guide. I tried this last year, using other rough translated info, ended up with great results ( in my horrible oven, no less!), but a bit too much beeswax in the mouth. Time to try again. All I ask for Christmas from my 4 children: one 2″ copper-tin mold each. In 4 yrs I should have quite a nice set! Susan

  • BDM said:
    January 1st, 2013 at 12:11am

    Hi Pim! Thanks so much for this wonderful post! I love Canele’s and this is by far the best formula I’ve tried! Just wanted to mention that Paula Wolfert’s recipe is not in her Cooking of Southwest France but in The Slow Mediterranean Kitchen… I found out the hard way but I’m loving the book for it’s many other gems. Thanks for being so amazing Pim!!

  • houston judy said:
    January 30th, 2013 at 5:52am

    I’ve done Paula Wolfert’s way and love Jacque Pepin but will now try this. thank you

  • Grumeau said:
    February 2nd, 2013 at 10:53pm

    Great post, the pictures are awesome ! I also tend to prefer smaller cannelés, I find them more crusty…

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  • food recipes said:
    April 4th, 2013 at 6:24pm

    Hi Pim, This is very nice post with well explanation and recipe of Cannelés.Specially the pictures.Thanks

  • Lana said:
    April 25th, 2013 at 11:08pm

    Hi, I was wondering what beeswax you use? I saw amazon sells beeswax but I am not sure I should use that one since its for candle making. Thank you in advance for your help.

  • Janet Monroe said:
    May 19th, 2013 at 10:17pm


    this is AWESOME! I must admit I am a pastry chef but have never made these. When I found your website I was very excited… I made another recipe a few days ago but it was very thin when I made them yesterday in the copper molds I was dissapointed. So I used your recipe. I made the batter yesterday let it rest 24 hours and today made them again and OMG AWESOME!!!! Tomorrow I will do again when the batter is 36 hours old and again when it is 48 hours old.

    I am also going to try with my silcone molds, but feel the copper will prevail

    if anyone is interested I tried all of my wholesale resources and yes the price per mold was quite high , but went online to ebay and a man in france sells these all the time, he wanted $99 for a set of 6 I offered him $75 for them and he sold them to me. Just a thought.
    Will let you know how the flavor devlopes over the next 2 days

    Oh and I did do these with my deck oven at work so making adjustments on temp

  • Janet Monroe said:
    May 19th, 2013 at 10:19pm

    Ops sorry forgot one thing, I mixed these VERY slowly with a spatula and it looked great when I finished but after 24 hrs it was very lumpy???

  • Lana said:
    June 6th, 2013 at 4:13am

    What is the advantage of using powdered sugar.

  • z said:
    June 10th, 2013 at 12:42pm


  • Mac Volk said:
    September 24th, 2013 at 2:31am

    Aluminum Cannele mold would get the same perfect cannele as using copper one ? if i follow the same baking preparation and recipe ..

  • Mac Volk said:
    September 24th, 2013 at 2:31am

    Aluminum Cannele mold would get the same perfect cannele as using copper one ? if i follow the same baking preparation and recipe ..

  • PELL KESSDEN said:
    November 14th, 2013 at 10:30pm

    To prevent your oven temperature fluctuations and to also make great pizza, you might try putting in the ever loved architectural feature of MASS. This time in the form of unglazed quarry tiles that hold the heat in from a long preheat and can then release heat before and in unison with your oven when bringing the temp back up. You may try putting foil down and cooking right on the tiles. They will not be susceptible to fast temp fluctuations.
    The last recipe shown in this great Mike Colameco’s Real Food Youtube video is Caneles.
    Pell Kessden

  • Stefanie said:
    January 3rd, 2014 at 1:31am

    The instructions here are wonderful! Thanks so much for your article. I did end up using Wolfert’s recipe, however, and am wondering if over-mixed batter would cause the canele to rise up out of the molds and therefore lose their distinct shape? It doesn’t seem that they’re just puffing up, but that there’s a gap of air in the mold, in the bottom, pushing them out. I am using copper, and not too much wax, by the way.

  • seattle baker said:
    January 25th, 2014 at 5:29am

    This recipe has been working great for me in aluminum molds–the longer the batter chills the better.–THANK YOU PIM!
    I did want to point out that the recipe makes 12 canelés, not 20 as stated in the recipe.

  • Yette said:
    March 24th, 2014 at 9:32pm

    Hi! I’m excited to try these…Love your detailed explanations but don’t see the detail added for the silicone molds which I have purchased. How did you coat these with beeswax and how do you warm them etc. Would love any added detail here please.

    • Estelle TBT said:
      May 21st, 2014 at 4:39am

      Hi Yette, I used to make cannelés for my family (I’m French!) and I use silicone molds too. The tip is: you put a little bit of butter the first time into your molds and after that you don’t have to coat them anymore!
      Hope it helps!

  • said:
    May 22nd, 2014 at 8:24am

    Awesome recipe! I’m french and i am married with a baker chef. I ve shown this recipe to my wife and she told me is a good one, but you have to modified the article because the proportions are not right for 20 cannelés.
    Thanks for sharing

  • Cyril said:
    June 4th, 2014 at 10:10pm

    You are using the wrong type of r(h)um for the recipe. French recipes always call for rhum agricole from Martinique which less sweet and more complex than rum from Barbados (or Jamaica).

  • Anthony said:
    June 20th, 2014 at 9:18am

    Have you tried putting a bunch of ceramic bricks in your oven to store more heat? This may assist with doing more canneles at once. I do this for my sourdough.

  • Serviced Apartments Lady said:
    July 9th, 2014 at 3:31pm

    I’ve never seen anything that looks like this before, they look delicious though, and a brilliant explanation as to how you made them!

  • Bernie Wong said:
    July 26th, 2014 at 1:43am

    I’ve made these in silicone molds several times now with great success thanks to your recipe & tips, today, my copper molds arrived, can’t wait to try them!

    • Sofie Zambas said:
      August 25th, 2014 at 3:19pm

      How do you coat the silicon molds when they are all attached to one? Seems easier to do the method above if you have individual molds? Would like to know what works best for the beeswax coating.

      • Cy Carlberg said:
        November 3rd, 2014 at 3:47am

        I talked to the folks at the restaurant “Canele” in Atwater Viilage.
        They pass out (small) canelas as you’re leaving after dinner. They use
        silicone, and they told me that they brush the molds with melted butter,
        and then freeze them (as Pim suggests). Trying it next week – I’ll

  • Jbear789 said:
    August 5th, 2014 at 7:17am

    Paul Wolfert’s recipe uses unsalted butter – should it be unsalted or regular butter?

    • Madmattz said:
      August 12th, 2014 at 3:05am

      Always unsalted for baking

    • Tasty Footprints said:
      September 6th, 2014 at 11:03am

      Unsalted is regular from a baking stand point. You can always add salt. You can’t ever remove it.

  • Adam said:
    November 21st, 2014 at 1:47am

    I just received 12 gorgeous 2-inch (large) copper/tin canelé molds delivered to me in Seattle direct from an awesome baking supplier in Bordeaux,
    France (home of the canelé), for $11.50 each, including all taxes and shipping, delivered in 8 days! This is less than half of the best price I sourced after scouring the USA (which was $24.00 each for 6, incl. shipping from JB Prince).

    The website is in French. If you visit the site using Google Chrome, the browser translates to English for you. It’s a great website, about as
    easy as ordering from Amazon.

    The vendor provided great customer service to me in English by email, plus package tracking in English all along the way.

    I’ve tried the silicone molds. Tastes nice, but If you want the authentic,
    evenly-caramelized, crunchy exterior, copper is the only way to go.


    1. The name of the vendor in France is Labo & Gato. They sell
    pro-grade supplies and equipment, in the heart of canelé country.
    2. Here’s the L&G web page to order 12 molds:
    3. If you need the website translated into English, use the Google Chrome web browser.
    4. The page I’ve provided is for ordering the large (2-inch) molds (55
    millimeters = 5.5 centimeters). But there are two smaller sizes
    available on their website, too.
    5. Place your order as usual, pay with your regular old credit card.
    Your country is “Etats-Unis” (USA). By default your order will be shown
    in Euros. As I remember there was also an option to show it in
    dollars. 1 dollar = about 0.8 Euros. The cost for the 12 molds will be
    about 86 Euros = $108 Dollars.
    6. The next day, you’ll get an email from them (Customer Service) asking
    you to click a link to buy “3 units of shipping” (“livraison”) for
    another 24 Euros = $19 Dollars. If you do not do this, they will refund
    your money and cancel your order.
    7. You can reply to the Customer Service emails in English, they will then reply to you in perfect English.
    8. You will get a link to the French postal service website to track your
    shipment in English. Mine took 8 days from the time I ordered, until
    my mailman delivered the package to me in Seattle.

    The same website also sells a grease called “Slider” (gotta love the
    French), “the ideal lubrication agent in the manufacture of canelés.”
    If anyone tries it, I’m interested to hear the results.

    That’s it! I’m thrilled to have saved over $100 on this. Photos below, including the receipt that was in the box.

    • Tanya Estes said:
      January 2nd, 2015 at 11:33pm

      I would follow the directions for oven temperature on this blog- I used that for my home oven & it worked perfectly.
      Preheat to 475- immediately after you put your cannelés in the oven, turn it down to 450F & bake for 15 minutes.
      Rotate sheet pan & turn oven down to 375F- bake another 45 mins, rotating sheet pan every 15 minutes.
      I ended up baking mine about 4 more minutes to get the color I wanted. It will also depend on your mold size. I use 2″ molds.
      This recipe comes from a world pastry champion & tastes MUCH different from the recipe on this blog.
      Good luck & enjoy.

      • Dee said:
        January 18th, 2015 at 7:05am

        I made this today and it’s so very yummy. I tried many recipes before
        but ST’s recipe is the best. I only reduced sugar to 370gr because I
        coated molds with honey and safflower oil.
        Every bite is heaven. Great satisfaction!

      • Dee said:
        January 18th, 2015 at 7:05am

        I made this today and it’s so very yummy. I tried many recipes before
        but ST’s recipe is the best. I only reduced sugar to 370gr because I
        coated molds with honey and safflower oil.
        Every bite is heaven. Great satisfaction!

    • sara said:
      February 18th, 2015 at 12:53pm

      Thank you! I just ordered mine – what a great find. I was so tempted, but had to stop myself from ordering 24. 🙂

      • Adam said:
        February 18th, 2015 at 6:21pm

        You are so welcome! By now I’ve used them many times, and am thrilled to have them. 12 will go a long way, caneles are pretty rich, so it’s unlikely your guests will go for more than one per meal. Make sure you cure the new molds by putting them in hot oil as described on some websites. It seems to have helped with nonsticking.

        • sara said:
          February 18th, 2015 at 6:29pm

          I ordered 12 and had to email Daniel a little bit later to order the 24-pack when I realized how my family loves food. I make rum cake in a bundt pan and when I bring it out, it takes less than 1 hour for the entire – super boozy cake – to vanish.

          At that price, I honestly can’t complain.

          I went back and forth on this as I had seen a slightly cheaper model on, but Daniel reassured me these were the same as Matfer.

          I hope more people see your post because yours is the only that speaks about the great deal at Labo et Gato.

          Is curing the same as the beeswax/butter method? Or is this similar to seasoning a cast iron pan? Also, what oil should I use.

          Thanks again!

          • Adam said:
            February 18th, 2015 at 6:49pm

            You are so welcome Sara!
            What I called “curing” is the same as seasoning a cast iron pan. I used olive oil, but I bet you could use another oil. I just put the new molds 4 at a time into small sauce pan, covered them with oil, then heated on medium flame for about half hour. The molds look a little darker in color after this, and darken a little each time after use. I truly can’t say if results would have differed without this seasoning or curing step; but can say I’ve had zero sticking problems. The pastries just fall out.

            I never asked L&G if these are Matfer brand or not. Regardless, they are very high quality bakeware: heavy, sturdy, and precision-made. Mine get heavy use.

            I have not done beeswax, I’ve just rubbed unsalted butter inside the molds before pouring. The only downside is that during baking, the butter pools a bit at the bottom of the mold, giving you pastries which are a little light on top. If that bothers you, go for the beeswax.

          • sara said:
            February 18th, 2015 at 7:13pm

            Fantastic method. Even easier than having to season them individually. Thanks for sharing. I already have beeswax as I make candles, creams, and such so even a better way of going through my pounds of beeswax.

          • Adam said:
            February 18th, 2015 at 8:29pm

            Just saw info directly above this comments section,
            “How to cure and care for copper cannelé molds.”
            Check that out, too.

          • sara said:
            February 18th, 2015 at 8:32pm

            Thanks… I just got into making Liège Waffles and this is just another great discovery.

          • Adam said:
            February 18th, 2015 at 8:55pm

            Oh wow, I’d forgotten about Liege Waffles! My daughter will love those too. So much to bake; so little time! Can you point me to great Liege Waffle recipe??

          • sara said:
            February 18th, 2015 at 9:40pm

            I’ve researched and tried a few – including Bruno Albouze on Youtube – but I think, hands-down, the best came from

            The guy is a waffle expert and has several versions, but that was the one I used. The guy even purchased a Krampouz waffle iron – that’s the grand-daddy of waffle irons that’ll set you back $1,000. Sadly, after I purchased these cannele molds, I’m almost convincing myself that $1,000 on a waffle iron is not that bad. How twisted is that? But I digress.

            I followed his recipe – almost to a T – except that I did not have Mexican vanilla extract. I have both vanilla paste and Sonoma Syrup Vanilla extract crush (blend of Madagascar and Tahitians extract) – so I used 1 teaspoon vanilla past and 1 tsp vanilla extract crush. After the first time I made mine, I realize the 3/4 cup of pearl sugar was a bit too much for me so I reduced to 1/2 cup. Perfect! I doubled my recipe and reduced my yeast to 2 teaspoons for the doubled recipe as I use SAF Gold yeast and that’s perfect for doughs like these.

            There are so many places to get Belgian Pearl Sugar and Lar’s Own is a popular brand. From what I heard, it’s not that great. So I ordered mine from Waffle Pantry. To save money, I bought the 5lb bag and you can get 10% off by getting the coupon code on their facebook page. Great deal!

            For a waffle iron, Costco had this deal at the perfect time – a Waring Pro Double Belgian Waffle Maker – under $60 and worked perfectly. They still have this on sale, so I purchased one for my sister.

            Here are the pics of my waffles.




            It takes so time, just like cannelé, but the bulk is waiting. The waffles only take a couple minutes to cook and the results are incredible.

          • Adam said:
            February 18th, 2015 at 9:52pm

            Holy cow, those look amazing! This is fantastic info. I’m all over this! My daughter thanks you in advance! Her friends thank you too: since Dad likes to bake, she shares her lunches with the entire 5th Grade 🙂

            Recipes like this are almost as easy as making pancake batter — 1 day in advance. You will find caneles just as easy.

            Awesome! Don’t know why these weren’t on my radar screen.

            Bruno Albouze is great, check out his recipe for Financiers if you haven’t already.

          • sara said:
            February 18th, 2015 at 10:23pm

            hahahaha….that’s so amazing! I know you are the popular dad. My nephew and niece are always so excited to come over – sometimes, I get the odd phone call simply stating “can you make us something?”

            Bruno Albouze is fantastic – I literally watch his videos like they are movies. His videos are concise, beautiful and just amazing. He’s one of the rare youtubers I wish would make longer videos. Maybe I needed to add more sugar – up it back to 3/4 cup – but I preferred the modified version. Without question, his recipe was very good, but I think the other took the lead.

            I’ve seen the Financier vid – the one with the raspberry sauce reduction (I know these by heart) –
            and I was very close to buying a pan today from Labo, but decided today was cannelé day. I did pick up a bottle of Yuzu juice though.

            One of my favorite vids of Bruno’s is the Duck Confit – it’s actually a 2 part video. And then there’s the home made burger video. So many good things from that guy.

          • Adam said:
            February 18th, 2015 at 10:32pm

            My daughter and I do the Bruno Albouze accent with each other, we love the videos too!

            Yes, we have the same Financier video in mind. Silicone mold ($20 / Lekue) works fine for financiers. I had no time to make the reduction sauce so just poked raspberries in there – still great. Powdered sugar on top – looks nice 🙂

          • sara said:
            February 18th, 2015 at 10:41pm

            Sounds like you guys have a wonderful time together. The first time I watched his videos, his voice was so unexpected, it felt like I was watching something I shouldn’t be. 🙂 Thankfully, I went back and realized what an incredible goldmine he is.

            Good to know about Lekue. I saw a few items on the clearance rack at Sur La Table.

            Another place I get a lot of my items from is It’s a restaurant supply site open to the public. Great deals and you can save even more by writing reviews on the items you purchase.

          • Adam said:
            February 18th, 2015 at 10:46pm
          • sara said:
            February 18th, 2015 at 11:09pm

            That one is a single, but Costco has the double ( for about $60 with tax.

            If you have a Costco by you, you can sign up for membership – costs $55 – buy it and if you really don’t like anything else the warehouse has to offer, they’ll return your membership fee.

            However, if you don’t mind using the single waffle maker, that one you selected will be fine. You can even check out Bed, bath and beyond and use their 20% off coupon.

            As long as it’s a Belgian waffle maker(deeper pockets), you’re good.

          • Adam said:
            February 20th, 2015 at 6:38pm

            I got the Waring Pro Double waffle maker; great recommendtion, thanks! My local Costco didn’t have it, but Bed Bath & Beyond did. They matched the current price from ($69). Glad I went for the double; it saves time!

            I made the waffles, they were great! Questions:

            1. The dough really didn’t seem to rise much throughout entire “rising” process, though waffles did seem to expand a bit during baking. No visible gas bubbles at any stage of rising. Do you ever see gas bubbles during rising? After the last 90-minute room temperature rise, the volume of the dough appeared to be about 1.2x greater than when I first mixed it; density like soft butter. I’m thinking maybe I killed my yeast with water or milk that was too hot.

            2. I tried measuring temp of the waffle iron with candy thermometer to get 365 degrees F. That didn’t work. With some experimenting it seems like a setting of about 3.5 on the waffle iron thermostat works well. I’m sure all waffle irons are different, but I’m curious, what temp setting do you use?

            3. During baking, the Belgian pearl sugar melted into little liquid sugar drops, both inside and outside the waffle. Is that what’s supposed to happen?

            4. I got Lars brand Belgian pearl sugar at a specialty shop (they also had the smaller-grained Swedish pearl sugar). As a substitute, have you tried dicing regular sugar cubes? That would be much less expensive.

            Thanks so much! My daughter went to school today with a bag of Liege waffle sections to share with her friends at lunch!

          • sara said:
            February 20th, 2015 at 7:39pm

            Wow, you were quick – I’m impressed! Funny enough, I just started making a batch right now. We’re only about 20 minutes into the first 90 minute rise.

            Glad it turned out okay, but you may be right in that the heat of the liquid killed your yeast. I made a double batch and both times, it was very noticeable how the sponge rose about the flour sprinkled over it. I just took the first pic and will take another at the end of the rise time to give you an idea of what should happen. I’ll post them in a bit.

            You also did not mention the 4 hour rise, before the overnight refrigeration. You should have seen a huge difference in volume.

            There are 3 rise times. During the first 90, I noticed the yeast activity. During the 4 hour rise, the dough definitely doubled. The next day, after I incorporated the sugar in the dough and made individual balls, there was a little bit of volume after the 90 minute rise. Not that much, though.
            Here’s the pic before they’re baked –

            Initially, I started off with 4, but reduced to 3.5. I was happy with that setting. In this pic, the waffles on the right were done at 4, but I reduced the setting to 3.5 to get the lighter ones on the left.

            Waffles are messy business :). During my first attempt, I noticed the melted sugar puddle and freaked out a bit, but it’s expected. Luckily, it was very easy to clean the outside – much quicker than the inside. The next time, I just laid parchment paper at the base to speed up clean-up.

            The results you’re getting sound right – the heat of the iron would caramelize the sugar bits on the outside, while some sugar chunks remain on the inside. Lars is a rather popular brand of Belgian Pearl sugar, but I heard mixed reviews about it. Some say it’s not true Belgian sugar, so the chunks in the middle might be a bit too hard. Not sure as I’ve never tried it. The price of Lars was about $6 for 8oz or $12/lb. I decided to wait a few days and purchase in bulk from Waffle Pantry. It came out to be about $31 for a 5lb bag – including shipping. It’s sugar and would last a long time. I think my next order from Waffle Pantry would be the 10lb bag. It’s more economical and I know it’ll definitely get used.

            You definitely don’t want Swedish sugar as the texture is different. It would be too hard and not caramelize as well. Some people mentioned breaking up chunks of cubed sugar – I think I wanted to go the purist route and buy the real deal. Also, the type of sugar that’s compressed to make Belgian sugar is not cane sugar, but beet sugar. Looking at the sugar pie, it looks as if they used extra fine sugar grains and then compressed to make these chunks. LOL I know it sounds crazy, but I bake a lot and use extra fine sugar. The regular granulated sugar feels like gravel to me.

            Thumbs up for trying this out so quickly! I bet your daughter and her friends are enjoying a sugar high in school today. What a great way to start off the weekend.

          • sara said:
            February 20th, 2015 at 7:39pm

            Wow, you were quick – I’m impressed! Funny enough, I just started making a batch right now. We’re only about 20 minutes into the first 90 minute rise.

            Glad it turned out okay, but you may be right in that the heat of the liquid killed your yeast. I made a double batch and both times, it was very noticeable how the sponge rose about the flour sprinkled over it. I just took the first pic and will take another at the end of the rise time to give you an idea of what should happen. I’ll post them in a bit.

            You also did not mention the 4 hour rise, before the overnight refrigeration. You should have seen a huge difference in volume.

            There are 3 rise times. During the first 90, I noticed the yeast activity. During the 4 hour rise, the dough definitely doubled. The next day, after I incorporated the sugar in the dough and made individual balls, there was a little bit of volume after the 90 minute rise. Not that much, though.
            Here’s the pic before they’re baked –

            Initially, I started off with 4, but reduced to 3.5. I was happy with that setting. In this pic, the waffles on the right were done at 4, but I reduced the setting to 3.5 to get the lighter ones on the left.

            Waffles are messy business :). During my first attempt, I noticed the melted sugar puddle and freaked out a bit, but it’s expected. Luckily, it was very easy to clean the outside – much quicker than the inside. The next time, I just laid parchment paper at the base to speed up clean-up.

            The results you’re getting sound right – the heat of the iron would caramelize the sugar bits on the outside, while some sugar chunks remain on the inside. Lars is a rather popular brand of Belgian Pearl sugar, but I heard mixed reviews about it. Some say it’s not true Belgian sugar, so the chunks in the middle might be a bit too hard. Not sure as I’ve never tried it. The price of Lars was about $6 for 8oz or $12/lb. I decided to wait a few days and purchase in bulk from Waffle Pantry. It came out to be about $31 for a 5lb bag – including shipping. It’s sugar and would last a long time. I think my next order from Waffle Pantry would be the 10lb bag. It’s more economical and I know it’ll definitely get used.

            You definitely don’t want Swedish sugar as the texture is different. It would be too hard and not caramelize as well. Some people mentioned breaking up chunks of cubed sugar – I think I wanted to go the purist route and buy the real deal. Also, the type of sugar that’s compressed to make Belgian sugar is not cane sugar, but beet sugar. Looking at the sugar pie, it looks as if they used extra fine sugar grains and then compressed to make these chunks. LOL I know it sounds crazy, but I bake a lot and use extra fine sugar. The regular granulated sugar feels like gravel to me.

            Thumbs up for trying this out so quickly! I bet your daughter and her friends are enjoying a sugar high in school today. What a great way to start off the weekend.

          • Adam said:
            February 20th, 2015 at 8:02pm

            Thank you!

            I thought the sugar might be something other than cane-based, thanks! I agree granulated cane sugar can taste like gravel. FWIW I’ve been experimenting with different barley malts as sweetener in many breads and pizza doughs – it is so complex and flavorful! I get different types at a beer-making supply shop (cheaper and more choices than most food shops). I plan to try different barley malts in the liege waffles, starting with 1/2 tbsp.

            So, I’m sure now that I killed my yeast, because my inital milk + water too hot. Results still tasted great, but tomorrow will be even better!

          • sara said:
            February 20th, 2015 at 8:11pm

            You’re welcome.

            Sounds like you’re the great experimenter. Do you have a blog of your recipes? I’m such a bread fan – the type who’ll take a good loaf of bread over lobster – any day, so that sounds like something to try. Great tip on beer supply shop – I know there’s one close by me. I’ve never tried baking with barley malt, but it sounds like a great addition for a pumpernickel/rye loaf I want to make.

            Your last statement made me burst out laughing. When I placed my first order, I thought I was crazy purchasing 5lbs of sugar at $6/lb. After the second try, I kicked myself for not purchasing 10 lbs.

            It seems like such an expense, but when you consider that each waffle costs $4.50 at a decent waffle restaurant, it’s not so bad. Plus the satisfaction of making it yourself.

          • Adam said:
            February 21st, 2015 at 3:36am

            I should probably start blogging 🙂

            I’m a huge bread fan, too. I also like pastries.

            I started using barley malt powder to make real bagels, which, BTW, are super easy, fun, and taste amazing. Top with sesame seeds, poppy, garlic, chopped onion, cheeses, you name it. I can point you to good bagel recipe.

            Barley malt was used in baking for millenia before cane sugar was widely available.

            If you like bread and have some hearty eaters around, I can point you to an awesome Chicago-style deep dish pizza recipe. You can add some nutritional value with spinach, broccoli, plus meats if you wish. Do you want that?

            I like these cookbooks for breads: Flour, Water, Salt, Yeast (Forkish); Tartine Bread (Robertson).

            For French pastries, I just cruise the web for recipes and videos.

            Macarons – incredibly simple, I’m sure you’ve done them. They’re just meringue with almond flour.

          • sara said:
            February 21st, 2015 at 4:22am

            You are seriously speaking my language. I live downtown Chicago and I’m a stones-throw away from Giordano’s and Pizzerio Uno. Not too far from Connie’s Pizza in Chinatown, but prefer to make my own pizza.

            As much as I love cookbooks – I normally have about 10 checked out from the library at one time – I do own all the cookbooks from Tartine as well as FWSY. I’m a Dorie Greenspan fan, and have David Lebowitz’ latest book on my Amazon list. To be honest, I thin I just love that Matfer saucepan on the cover. 🙂

            I love baking things that seem so out there and my friends love that I’m so addicted to all things food – I make it, they eat it.

            I’m an IT Consultant by trade and travel a lot. However, everyone who knows me know that if you get me a cookbook or some cooking class as a gift, that’ll be much more appreciated than a Louis Vuitton bag. How twisted is that!

          • Adam said:
            February 21st, 2015 at 4:55am

            Ha! I lived in Hyde Park when I was in school at UC. So – I know Chicago-style pizza! Here’s a really good deep-dish recipe. The secret? Butter! Laminate it in, like a puff pastry, for a flaky, rich crust:

            A friend of mine waited to have a book signed by David Lebowitz, and said he was a complete jerk! Oh well.

            I totally love the “out there” baking experience. The more obscure, the better! Recently did Jésuites. Next up must be Kouign-Amann:

            On the other end of the spectrum, if you just want to make your friends happy, here’s a good soft pretzel recipe:

          • sara said:
            February 21st, 2015 at 2:57pm

            Too bad about David L – oh well, you can’t have it all.

            I saw Kouign-Amanns in Dominique Ansel’s book. Have you tried his recipe?

            I remember years ago when I thought Pizza Hut was good pizza. Until I realized it was just the butter I liked :).

            Too many recipes to try. Thanks for the great suggestions.

          • Adam said:
            February 21st, 2015 at 6:31pm

            Have not tried Ansel’s Kouign-Amann recipe. It looks like the usual process of layering a puff pastry or croissant dough around butter, except with some sugar layered in. Bon Apetit has a video:

          • Adam said:
            March 6th, 2015 at 7:17am

            Hey Sara – I made my first pizza with the baking steel, it’s actually pretty great. Trying baguettes tomorrow.

            I’d like to stay in touch by email or something – is there any way to do private messages on Disqus?

          • sara said:
            March 6th, 2015 at 6:04pm

            That sounds great – I’ve been intrigued by the steel although I’ve resisted purchasing one. I make my pizza using a baking pan which is not wise at all – it’s like going through all that work and making pizza from scratch and then compromising the final result.

            I considered the alton brown option of using quarry tiles, but couldn’t find any. Another project on my list.

            Let me know how the baguettes turn out – I’ve made lots of ciabattas and boules, but not baguettes.

            Would love to keep in touch. Since disqus does not have PM, I can send you my email via your youtube video.

            BTW, I used it yesterday after making waffles and it was great. I need to get a spray bottle though – well a couple as I need one for egg wash, too. Thanks!

            Are you on chowhound?

          • Adam said:
            March 6th, 2015 at 8:52pm

            I make lots of different styles of pizza including Neapolitan to NY-style to deep-dish to stuffed.

            I agree with you, baking pan is poor option except for the deep-dish styles.

            Baguettes are super easy and SO GOOD. Will send you recipe: flour+water+yeast_salt = yum!! You can make a couche from kitchen towels; I use a cheap aluminum couche and just pop the whole thing in the oven after the rise.

            Would like a good focaccia recipe if you can recommend one.

            Quarry tiles are a pain; sauce and cheese drips into cracks. Plus, they crack eventually just from thermal stress, just as all my baking stones have sooner or later. Plus, I don’t feel great about baking on something that’s not tested for food safety.

            Yes please send me your email via youtube video.

            I’m not on chowhound, does that have PM?

          • Adam said:
            February 21st, 2015 at 5:30am

            This is such a funny conversation, I have to give you one more “out there” suggestion to delight and freak out your friends: aebelskiver. They’re spherical pancakes which you can stuff with sweet or savory fillings. You get to bake with knitting needles, AND buy a weird-looking cast iron pan! They freeze well. The only reason I know of them is because there are lots of Scandinavians here in Seattle. Watch some youtube videos to see how to turn them. Then, try this recipe:


          • sara said:
            February 21st, 2015 at 2:51pm

            That’s too funny. Not only do I know what aebelskivers are, I was even considering buying a cast-iron pan a few years ago. I figured the pan could double as a Takoyaki pan. These are savory Japanese snacks stuffed with octopus and other things. Weird right.

            I’m Nigerian and we have a snack similar to aebelskivers, except ours are deep-fried, made with a yeasted dough and without fruit. Aebelskivers seemed like the healthy option. Now, you’re going to make me take a trip to Andersonville. 🙂

          • Adam said:
            February 21st, 2015 at 6:26pm

            So I have a takoyaki pan, who knew?! That is totally awesome! My daughter will love those, too! I have to find some vegetarian takoyaki recipes. What’s the Nigerian version called?

          • sara said:
            February 21st, 2015 at 7:54pm

            Yup – it’s an international multi-tasker.

            The Nigerian version is called puff-puff (we have funny names for our snacks). The Portuguese have something very similar – almost identical called malasadas. Funny story – when we go to Maui, we always try to make a stop into Kauai and one of the reasons is there’s a woman who makes them fresh. The interesting thing is they’re sold in front K-mart (shows you how tiny the island is) and you have to get there before 3pm or when she gets bored and leaves early.

            A lady on YT has the best recipe for these.
            I add a little more sugar to mine, though.

          • sara said:
            February 24th, 2015 at 5:16pm

            And yet another use for your aebelskiver. You can use it to make a delicious Indian treat called Coconut-banana fritters. These are made with a unniappam – it looks very similar to the Danish pan, but these also look like breasts. LOL

            The recipe on this page looks great – I’ll have to try it out sometime.


          • Adam said:
            February 24th, 2015 at 7:21pm

            This is awesome thank you! I see the resemblance 🙂

            I love bananas and coincidentally have recently been making sandwiches from plantains (patacones).

            When are your “moules a canneles” scheduled to arrive???

          • sara said:
            February 25th, 2015 at 3:24am

            I love plantains – it’s so funny when I trying to explain what they are to Americans or when people call them cooking bananas. 🙂

            They’re so good when they’re yellow with black spots because the sugar increases – you deep fry them and they have this sweet caramelization. Plantain chips are great as well and Trader Joe’s sells the roasted ones which I reckon are better than deep-fried.

            I’ve tracked the shipping site for a few days – almost obsessively. The latest update is they’re in the US awaiting customs clearance. It might take a couple more days for clearance, then transfer to USPS and delivery schedule. I just need to be patient and gather my ingredients – they should be here by Friday so maybe I’ll make the batter and give it 2 solid days of resting time.

            I just looked up patacones and how interesting – they’re deep-fried when they’re green. In Nigeria, we slice the green ones very thinly and make plantain chips. It’s our version of potato chips – so they’re that thin. As the plantain ripens and takes on an overall yellow color, they’re good for roasting or just deep frying like patacones. If you let them ripen more, they get the black spots and are really soft. Good for deep-frying and rather sweet.

          • sara said:
            February 27th, 2015 at 12:51am

            They’re here! They are indeed beautiful! Of course, the first thing I need when I ripped open the first pack was to weigh it and just as Damien promised, 65g just like the same molds Matfer carries.

            Thanks again. The shipping was fast and I can’t wait to purchase more gems from them.


            I wish I had known when they’ll arrive so that I could have made the cannele mix and given it the 48 hour rest. Oh well, I’ll have to do it tomorrow. Plus I need to go to Costco to grab more oil – I’m making a rum cake to ship to my sisters in South Africa and Italy and only have enough canola to make them tonight.

            Thanks again!

            Now, when I look at the molds, I’ll have a bigger smile because I know I got them for an incredible deal.

          • Adam said:
            February 27th, 2015 at 12:56am

            That is so fantastic, congratulations! I remember, it was like a miracle when they showed up!! You saved a fortune on 24 molds!

            You know, I’ve always used Bruno Albouze’s recipe, which is just an overnight rest. He has a video, too, of course. They always turn out great!

            Please post photos of your first batch!!

          • Adam said:
            February 27th, 2015 at 12:59am

            Yup those look exactly like mine; mine were packed the same way.

          • sara said:
            February 27th, 2015 at 2:09am

            I decided to not be lazy and head out to Costco for what I needed. Will make the batter now and try them out on Sunday….exciting!

          • Adam said:
            February 27th, 2015 at 7:20am

            BTW I’m trying the “complex” liege waffle recipe (with white + wheat + dark rye flour). My yeast is working well this time, thanks again for your earlier photos. I’m using regular baking yeast, regular supermarket brown sugar, and vanilla extract vs. what he calls for. Like you, I also cut back a bit on the pearl sugar. In the fridge now; baking them tomorrow morning.

          • sara said:
            February 27th, 2015 at 11:53am

            Aren’t they addictive! I can’t wait to hear how yours turn out.

            Those waffles are really on my top 10 best things I ever made.

          • sara said:
            February 27th, 2015 at 11:53am

            Aren’t they addictive! I can’t wait to hear how yours turn out.

            Those waffles are really on my top 10 best things I ever made.

          • sara said:
            February 27th, 2015 at 10:50pm

            How did they turn out?

          • Adam said:
            February 27th, 2015 at 11:22pm

            OMG crazy good!!! The dark rye flour, wheat flour, and honey just take them over the top! Wow, wow, wow.


            PLUS — check this out. The cleaning was driving me nuts, so I perfected a new cleaning method:


          • sara said:
            February 28th, 2015 at 2:02am

            They look fantastic! Waffles should be a food group. I was apprehensive when I saw wheat and dark rye flours, but that pic has convinced me. Excellent job.

            Thanks for the cleaning tip – now, I have one less excuse when it comes to making these.

            …Like I really needed one. 🙂

          • sara said:
            February 21st, 2015 at 2:02am

            Here are pics of my dough. Funny enough, I was being lazy using the 1/3cup measuring cup and forgot too sprinkle on 1 additional cup of flour at the start of the 90 minute rise. Thankfully, I realize this before the 4 hour rise and this did not seem to pose a problem.

            Here we go.

            Start of 90 minute rise:
            This is right after I sprinkled the flour after the flour/egg/milk mix

            End of 90 minute rise:
            Dough/Sponge expands under the loose flour.

            Start of 4 hr rise – I added the missing cup of flour, used stand mixer to incorporated until dough released from sides of mixing bowl. Also sprinkled flour before rise.

            2 hrs into 4 hr rise:

            End of 4hr rise:

          • Adam said:
            February 21st, 2015 at 2:20am

            So *incredibly* helpful, thank you! Yup, I killed my sponge with hot milk and water! I had nowhere near this CO2 production. Just based on experience for the amount of yeast in the recipe, I was expecting more rise than I got; your photos confirm the diagnosis!

            BTW, I’ve never seen a recipe like this where you cover the sponge with flour, instead of the usual plastic wrap. Pretty cool, I have to try that elsewhere.

            I’ll let you know how it goes when I try adding the barley malt powder. I have high expectations 🙂

          • sara said:
            February 21st, 2015 at 2:41am

            Glad I could be of help. Honestly, I owe you immensely for the cannelé mold tips. Who knew a 4yr old blog post on cannelés would materialize into Belgian waffles. 🙂

            I’ve seen some interesting recipes, but nevr anything where a sponge is covered with flour. Since I had no idea where to begin, I just did as I was told and the results were awesome.

          • Adam said:
            February 21st, 2015 at 3:22am

            Let me know when they arrive – I can relive the excitement. They were so gorgeous I almost didn’t want to use them 🙂

          • sara said:
            February 21st, 2015 at 4:53am

            Absolutely! I’ve been all over La Poste inquiring on the postage status. I’m going to go the easy route and “try”

            not to inquire daily.. although, in a few day, I will prepare my cannele batter to give it some time to mature. 🙂

          • Adam said:
            February 20th, 2015 at 6:56pm

            Sorry one more question: the wet white cotton cloth you have in your waffle maker in the your photo — is that something you do for cleaning?

          • sara said:
            February 20th, 2015 at 7:49pm

            No problem – the only drawback to waffle making is the clean-up and I’m a bit crazy about it.

            Right after I make the waffles, I mix a batter of flour and water and cook that for about 4 minutes or so to clean up the large pool of molten sugar.

            Once that’s done, I wet paper towels – UNPLUG the waffle maker and lay the damp towel in there. The residual heat gets a lot more out. I do this a couple times. Still trying to figure out a perfect way to clean this, but this works very well. Some people say they just clean the outside and don’t worry about the burnt sugar in there. I’m not brave enough to risk waking up to a kitchen filled with ants.

          • Adam said:
            February 18th, 2015 at 7:15pm

            Regardless of what fat you use, butter or beeswax, I believe the step of freezing the molds first, with the fat already on the sides, would prevent the pooling on the bottom / light top pastries. But I don’t have the extra freezer space, and the light tops are fine with me anyway.

          • sara said:
            February 18th, 2015 at 7:17pm

            A little white ass ain’t so bad. 🙂

            This is strange, but my dream kitchen includes an extra upright freezer and maybe another fridge. I need staging room. 🙂

          • Adam said:
            February 18th, 2015 at 6:52pm

            Also, the molds you saw on could very well be smaller, which would explain why they’re even cheaper. Be sure you’re comparing same sized molds (in centimeters).

          • sara said:
            February 18th, 2015 at 7:11pm

   sells 2 different types of molds and, thankfully, they state on their site that the less expensive mold is cheaper and thinner. They also advice people to purchase the Matfer if they wanted a professional quality mold.

            On Labo et Gato, I had seen the Matfer molds sold individually and when I asked Daniel, he said just like Matfer, they are the reseller as Matfer does not make the actual mold and it was made by the same company. Of course, the same company can make a cheaper model, and when I asked for more specifics such as weight and thinness, the info matched up with what I had seen about Matfer molds on other sites as well.

            I swear, you found a hidden gem. When I tell people about it, I feel as if I’m divulging a secret. 🙂

          • Adam said:
            February 18th, 2015 at 7:29pm

            Wow, that’s really cool info about the manufacturing origin (same as Matfer). I thought the photos looked the same as Matfer, but had not investigated with quite your diligence!

            Yes, it took weeks of searching to identify Labo and Gato as best source, but I speak French and it was fun. I agree: hidden gem.

            They seem like good people over there, and if you’re in touch with Daniel, you could ask him if the seasoning step is helpful or not. They are in the heart of canneles country and I bet he’d have definitive answer.

            Every time I bring canneles to a party, they disappear immediately anf people are dying for more and to know what they are. You will have fun!

          • sara said:
            February 18th, 2015 at 7:45pm

            lol… I get carried away sometimes. You should have seen me when I realized I could get Staub at a discounted rate from Zwillings. I had to research to make sure the deals were worth it.

            Daniel is truly a gem – very patient, helpful, and informative.

            That’s the reason I decided to get 24 – I already have a double oven and that will make baking for a large group much faster. I just hope the keep long enough because sometimes, the minute I set something on a party table, they disappear so quickly I almost doubt I walked in with a full plate. 🙂

      • Adam said:
        February 25th, 2015 at 8:24pm

        Sara, you might be interested in this. My ceramic baking stone cracked (as they always do eventually). I’m replacing with this steel product, because the reviews from many trusted sources were unanimous (paraphrasing): “better results than anything else for breads and pizza, and more durable.”

      • sara said:
        March 2nd, 2015 at 12:40am

        I just made my canelés and they were amazing! OMG – these were good. I was worried about those canelé molds because they were so cheap, but these little babies slid right out.

        Here are my pics of the most important moments. 🙂

        20 minutes into baking:

        After push-down:

        Almost Done:


        Canelés B:

    • sara said:
      February 18th, 2015 at 8:59pm

      With your expert copper-cookware sleuthing skills, if you find a place to get great deals on even a copper saucepans, please let me know.

      • Adam said:
        February 18th, 2015 at 9:10pm

        This caneles-mold shopping experience did get me thinking about other French sources for more high-end cookware / bakeware. I might explore further. Meanwhile it’s funny to see on French websites that a KitchenAid standing mixer that we can get at Target for $110, costs them the equivalent of around $450.

        • sara said:
          March 4th, 2015 at 8:50pm

          KitchenAid mixer for $110 at Target? The lowest price I saw was $250.

          I got mine – a 6qt pro 600 at an excellent deal through Kohl’s deal a few years back. Ended up costing about $220. Can’t beat that.

    • sara said:
      March 2nd, 2015 at 12:46am

      I just made my canelés and they were amazing! OMG – these were good. I was worried about those canelé molds because they were so cheap, but these little babies slid right out.

      Here are my pics of the most important moments. 🙂

      20 minutes into baking:

      After push-down:

      Almost Done:


      Canelés B:

      • Adam said:
        March 2nd, 2015 at 1:21am

        Wow those look fantastic! Did you cure the molds before using? What did you use to grease the sides?

        • sara said:
          March 2nd, 2015 at 1:36am

          Thanks. I cured the molds by brushing with canola oil and baking in a 350˚ oven. I completely expected a huge mess when making these because I thought I may have messed them up, but was so shocked when the canelés popped right out.

          To grease the sides, I melted equal parts beeswax(50g each) with butter. I filled one mold completely and poured it off into the next and so on. As the cooled, I noticed I could see a lot of wax. So I turned the molds over and popped in the oven for a few minutes to let the excess drip out. I then placed in the freezer and waited until it was time to bake.

          To be honest, the shells baked magnificently, but I think the insides might have needed 5 more minutes as one part seemed a bit runnier than the rest.

          Phew! These were no joke to make and I’m so glad these molds were the real deal. I was worried about them thinking they could be junk because of the low price. Maybe they were seconds, but who cares because after first use, all are seconds.

          Either way, what a beautiful experiment. I’m planning a second batch soon and also working on Kouign Amann

          • Adam said:
            March 2nd, 2015 at 1:45am

            I’ve read elsewhere many times that, traditionally, the interior should have a custard-like texture at the very center. I get that, too. So your baking time was probably fine. Of course, it all comes down to a matter of preference.

            I didn’t see anything about mine to indicate they were seconds, cosmetically or functionally. 65g, same as Matfer; I’ve been using them heavily for months; they’re incredibly sturdy, well-crafted bakeware.

          • sara said:
            March 2nd, 2015 at 1:59am

            I think I was looking for an excuse to believe they were factory seconds to explain the price, though I honestly would not have cared. If they produced excellent quality canelés at first try, then it’s all good from here on.

            Funny enough, if I had seen these advertised on ebay as used Matfers at this price, I would have purchased them. 🙂

            I’m just so impressed at how the canelés turned out. I’m heading out to the wholesaler tomorrow to replenish my bread flour supply (50lbs of King Arthur bread flour for $20 is not bad) and will have to pick up wheat and rye flour on the way back. Can’t wait to try the “healthy version.”

          • Adam said:
            March 2nd, 2015 at 2:11am

            You did a great job with those!

            I haven’t tried freezing canelés; please let me know if you do. They are so rich, I can only eat one at a time.

            I buy bread flour and whole wheat flour in 50 lb. bags too 🙂

          • sara said:
            March 4th, 2015 at 8:39pm

            Well, I refrigerated them, but cooked them a bit longer the following day because one part was not completely cooked.

            However, the crust remained crispy and the inside delicious. I have 4 away yesterday and just ate one straight from the fridge and it had a nice, chewy/crunchy.

            I read somewhere that pâtissières in France make a lot of these and sell over a few days, so I was hopeful these would keep a bit in the fridge. I used dark rum and the lovely flavor still shone through.

  • Tanya Estes said:
    December 30th, 2014 at 11:22pm

    Try this recipe, from MOF Stephané Tréand
    500 g milk
    50 g butter
    2 vanilla beans
    200 g cream
    190 g flour
    420 g sugar
    120 g eggs
    20 g egg yolks
    60 g rhum
    pinch salt
    Bring milk, butter & vanilla beans to boil. Pour in cold cream to cool down.
    Whisk together eggs/yolks, sugar, liquer and flour/salt (sifted).
    Pour a part of liquid into egg/flour mixture & whisk- then pour in the rest of the liquid & mix well. Refrigerate overnight before baking & up to 2 days.
    Use same bake method described on this blog.

    • eric said:
      January 2nd, 2015 at 9:53pm

      Hello what is the oven temperature?
      How long should i cook it?

      • Tanya Estes said:
        January 2nd, 2015 at 11:34pm

        Sorry, I just posted the answer to your question to the comment posted by “Adam” below.

    • Dee said:
      January 16th, 2015 at 7:09am

      Hi Tanya,
      Is flour 190g and sugar 420g ?
      It is almost double compare to other recipe. Just want to make sure there’s no typo.
      Thanks for sharing,

      • Tanya Estes said:
        January 16th, 2015 at 3:50pm

        That’s correct =-)

        • Tanya Estes said:
          January 16th, 2015 at 3:51pm

          World pastry champion recipe- look him up online. I was his apprentice for 2 years.

          • Dee said:
            January 16th, 2015 at 6:15pm

            Thanks Tanya. I was taking classes with MOF chef Stephane Treand in Orange
            County a few times. I’m very impressed by his work. I’ll try this
            recipe. I highly recommend his class to anyone who loves baking or just stop by the shop for some delicious sweet treats.

  • Dee said:
    January 16th, 2015 at 6:56am

    Thanks Tanya. I was taking class with MOF chef Stephane Treand in Orange County last month and I’m very impressed by his work. I’ll try his recipe.
    Thank you for sharing.

    • Tanya Estes said:
      January 16th, 2015 at 7:26pm

      Really?! Which class- I’m surprised I didn’t meet you. I’m still working with him……
      I may know you- your name sounds familiar- if you’re a pastry instructor, I do remember you =)

      • Dee said:
        January 16th, 2015 at 7:54pm

        Baking is my hobby. Recently I took breakfast pastry .
        I think I talked to you briefly.

    • Tanya Estes said:
      January 18th, 2015 at 5:00pm

      Awesome! Glad you liked the recipe- I too have tried many, & his is the best hands down. I’ve never found them to be too sweet, especially with all that RUM!! Good idea about coating w/honey & oil though. I’ll have to try that. =)

    • Tanya Estes said:
      January 18th, 2015 at 6:12pm
  • Frustrated said:
    February 12th, 2015 at 3:54am

    My caneles keep sticking and it’s driving me nuts, what could be the problem? The very first time I used the molds (copper w/tin), I used bakers grease (butter, oil, flour) to coat the molds, and every single canele popped out perfectly, no white asses whatsoever, no sticking. I tried bakers grease again subsequently, and they pretty much all stuck. So I tried just butter, they stuck. I then bought beeswax and tried white oil. They stuck. I tried spraying canola oil over the white oil, two out of 12 came out clean, the rest stuck.

    • Adam said:
      February 18th, 2015 at 8:24pm

      Try seasoning / curing your molds per my note below. I don’t know if this will help after they’ve already been used, but if you’re having such problems, sounds like it’s worth trying:

      “What I called “curing” is the same as seasoning a cast iron pan. I used
      olive oil, but I bet you could use another oil. I just put the new
      molds 4 at a time into small sauce pan, covered them with oil, then
      heated on medium flame for about half hour. The molds look a little
      darker in color after this, and darken a little each time after use. I
      truly can’t say if results would have differed without this seasoning or
      curing step; but can say I’ve had zero sticking problems. The pastries
      just fall out.”

    • Adam said:
      February 18th, 2015 at 8:28pm

      Just saw info directly above this comments section,

      “How to cure and care for copper cannelé molds.”

      Try that.

  • Annie Pham said:
    February 14th, 2015 at 12:54am

    Will it completely throw the recipe off if I don’t use rum or any alcohol at all?

    • Adam said:
      February 18th, 2015 at 8:16pm

      Here’s a rum-free recipe to make 12 canales. Follow directions as above.

      2 cups (500ml) whole milk
      3 tbsp (45g) unsalted butter
      1 tsp (5ml) vanilla extract
      4 egg yolks
      1/2 + 1/8 cup (120g) all-purpose flour, or a bit less than 1 cup (150g) cake flour
      3 tbsp (30g) corn starch
      1 cup + 2 tbsp (225g) granulated sugar

      1.3 tbsp (20ml) dark rum, or
      1/4 tsp (1ml) almond extract, or
      1/4 tsp (1ml) orange extract

      • Annie Pham said:
        February 18th, 2015 at 8:19pm

        Thank you!

  • Andrea said:
    February 16th, 2015 at 9:02pm

    Fantastic recipe! I just made my first batch and they turned out great. Thank you so much for the detailed instructions and photos!

  • Leila Gorojovsky said:
    February 19th, 2015 at 3:38am

    Hey! We tried canelés in Bordeaux when I visited Román (my brother) living in Boudeaux at that time. The recipy sounded so interesting to make that we decided to try it back home in Argentina. And today we had our first six home-made canelés that tasted just like canelés!!! That’s thanks to your recipy and advices. Great job! 🙂

  • Terry said:
    February 24th, 2015 at 1:58am

    Has anyone tried one of those small convection ovens that sit on a counter? I am checking my gas oven temperature with a thermometer and it needs to be set at 510 degrees to get 475 degrees. ugh…

  • ALLE said:
    February 24th, 2015 at 6:24am

    Thanks for making such a cool post which is really very well written.will be referring a lot of friends about this.Keep blogging. home warranty insurance

  • Anonymous said:
    February 28th, 2015 at 7:13am

    Sorry, but I think maybe Sara and Adam should get their own chat site as they are way off the original Canneles topic now and I am getting tired of getting so many emails all the time not about Canneles.

    • sara said:
      March 1st, 2015 at 9:47pm

      Haha – sorry, I did not realize you were getting emails from our posts. Normally you only get emails when you request updates relating to a specific thread.

      • Anonymous said:
        March 1st, 2015 at 9:59pm

        Yeah, thanks. I was following the Canneles thread, but somehow have recently been getting only Adam and Sara posts, and while I admire the enthusiasm of you both, its not quite what I was wanting.

    • Adam said:
      March 6th, 2015 at 8:56pm


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