Le Pain Quotidien'S Canelés De Bordeaux Recipe

Name: Le Pain Quotidien'S Canelés De Bordeaux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (8fl oz/250ml) whole milk; 1/4 stick (1oz/25g) unsalted butter, plus extra for greasing (if using copper molds); 1/4 teaspoon sea salt; 1 vanilla bean (pod), split in half, seeds scraped out; 2/3 cup (4oz/125g) superfine (caster) sugar; 1/2 cup (21/2oz/65g) all-purpose (plain) flour; 3 egg yolks, very lightly beaten; 2 tbsp rum; 1/4 stick (1oz/25g) unsalted butter; 1 oz (25g) beeswax

Servings: persons

1
Place the milk, butter, salt and vanilla bean (pod) and seeds in a small saucepan over medium heat and bring to a boil, then immediately remove from the heat and let cool slightly.
2
Combine the sugar and flour in a mixing bowl. Place the egg yolks in a separate bowl, then pour over the warm milk. Add this to the flour and stir gently to combine, then stir in the rum. Cover and refrigerate for at least 24 hours and up to 48 hours before using, leaving the vanilla bean in the batter.
3
Preheat the oven to 400u00b0F (200u00b0C). To prepare new copper molds, brush with melted butter and beeswax and put in the oven for 1 hour, then let cool. If using silicone molds, place in the freezer for 1-2 hours before baking.
4
Increase the oven temperature to 425u00b0F (220u00b0C).
5
Remove the vanilla bean from the batter, then stir and transfer to a small bowl or jug. Lightly grease copper molds with butter. For silicone, use the melted butter and beeswax mixture.
6
Remove the vanilla bean from the batter, then stir and transfer to a small bowl or jug. Lightly grease copper molds with butter. For silicone, use the melted butter and beeswax mixture.
7
Pour the batter into the molds, leaving a 1/2 inch (1cm) gap at the top. Place copper molds on a baking sheet and bake for 15 minutes, then lower the temperature to 400u00b0F (200u00b0C) and cook for another 15-20 minutes. If using silicone, set the oven to 475u00b0F (240u00b0C). Bake for 25 minutes, then lower the temperature to 400u00b0F (200u00b0C) and bake for another 15-20 minutes.
8
Tap the molds to release the caneles. Let cool completely on a wire rack and eat within a few hours of baking.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (8fl oz/250ml) whole milk, 1/4 stick (1oz/25g) unsalted butter, plus extra for greasing (if using copper molds), 1/4 teaspoon sea salt, 1 vanilla bean (pod), split in half, seeds scraped out, and more.

Yes, Le Pain Quotidien'S Canelés De Bordeaux falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Le Pain Quotidien'S Canelés De Bordeaux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions