Ingredients

   
675g milk
75g heavy cream (35% fat)
90g butter
1 vanilla bean (or 8g vanilla extract)
338g granulated sugar
3g fleur de sel
60g whole egg (~1 large)
90g egg yolk (~5 yolks)
80g aged rum
285g AP flour
  Beeswax for molds

Steps

  1. In a pot, combine milk, cream, butter, and vanilla. Heat to 175°F — do not boil or it will split. Remove from heat. Let infuse 5 minutes.

  2. In a large bowl, whisk sugar, salt, eggs, and yolks together.

  3. Slowly pour about ¼ of the hot milk into the egg mixture, whisking constantly to temper. Then sift in all the flour and whisk until smooth.

  4. Gradually add the remaining hot milk, whisking until fully combined. Stir in rum.

  5. Strain through a sieve. Refrigerate overnight (24 hours minimum, 48 ideal).

  6. Coat canelé molds with beeswax. Stir rested batter gently (don’t introduce air). Strain again if lumpy.

  7. Preheat oven to 475°F. Fill each mold with 70g of batter.

  8. Bake at 475°F for 11 minutes. Without opening the oven, drop to 350°F and continue baking for 50 minutes.

  9. Unmold immediately onto a cooling rack upside down. Cool 2 hours. Eat the same day.

Analysis

Total batter weight: 1696g (excludes beeswax)

Component Amount %
Structure solids (flour) 285g 16.8%
Fat (butter, cream, milk, yolk) 160g 9.4%
Sugar (added + milk lactose) 374g 22.0%
Liquid (milk, cream, rum, egg water) 816g 48.1%
Egg/protein 48g 2.8%

Structure at 16.8% sits above the custardy sweet spot (8–14%) — this is the firmer, slightly cakey-edged canelé that unmolds cleanly, hence the name. Fat near 9% keeps it rich. For a softer, more custardy interior, see the Canelé (~12% structure) or read the Canelé Ratio Analysis.

Notes

  • The firmer, more cake-textured canelé — full flour, full batch (~24). For a softer, more custardy interior, see the Canelé.
  • The 24h rest is non-negotiable — it hydrates the flour, develops flavor, and improves texture. 48h is even better.
  • Cream can be replaced by adjusting milk and butter: use 750g milk and 105g butter instead. Same fat/liquid ratio, one fewer ingredient.
  • AP flour works well as a T45 substitute — most successful home bakers use it. Avoid the DIY “cake flour” hack (AP + cornstarch) as the cornstarch adds structure that works against custardy texture.
  • Fleur de sel is a coarse French sea salt — regular fine sea salt works as a substitute.
  • The high initial temperature creates the caramelized shell and prevents mushrooming.
  • 70g of batter per mold — use a scale for consistency.
  • Next experiment: try reducing flour by 10–15% (to ~240–255g) for a more custardy, less cakey interior. May need slightly longer bake or lower temp to set.
  • For matcha or hojicha canelés: add 12g powder per 500g of batter. Sift it in with the flour, or make a paste with 1 tbsp of batter and fold back in.
  • For coffee canelés: dissolve 5–6g instant espresso (or instant decaf) in 1 tbsp hot water, stir into batter. Can also add directly to the hot milk before combining.
  • Canelés are best eaten the day they’re baked.
  • For a half batch (~12 canelés): halve all ingredients. Use 30g whole egg (weigh out half a beaten egg) and 45g yolk (~2–3 yolks). Batter keeps 4–5 days in the fridge — bake in batches of 6 as needed.