I first encountered a canelé, the adorable mini cake you see above, on a trip to Paris last year. We had decided to try le Bistro Paul Bert, and while the meal did not really live up to my expectations, the tiny bite size canelés that were served with our coffees were unforgettable, and I have been dying to make them ever since. I bought a silicone canelé mold the very next day at E. Dehillerin. Fast forward to a year later, when I finally got around to baking some, and I really wish I hadn’t waited so long! They were easy to make and just as good as I remembered.
As pretty as the canelés look, it is the flavor that I love most about these cakes. It combines two of my very favorite things, cake and custard, into a heavenly vanilla-scented hybrid.
I hope you will try this easy recipe, you just have to factor the 24 hour fridge time into your plans before you make these. That time in the fridge allows the batter to thicken and gives the canelés their creamy texture.
The delicious scent of vanilla and butter that will emanate from your oven as you bake these will make you feel like you are in a French bakery. That alone is well worth the wait.
While using a canelé silicone mold would be best, and can be bought on Amazon,you could try a small or medium size muffin tin and adjust the cooking time depending on the size of the mold.
- 1¼ cups 2% milk
- 1 tablespoon salted butter, cut into small pieces
- 1 vanilla bean
- ½ cup white all purpose flour, sifted
- ½ cup plus two tablespoons granulated sugar
- 1 large whole egg
- 1 large egg yolk
- Butter spray or melted butter
- In a small saucepan, bring the milk and pieces of butter to a simmer over low heat. Cut the vanilla bean down the middle and scrape the seeds with a knife into the saucepan. Simmer for 5 minutes.
- In the meantime, sift the flour into a large bowl, as well as the sugar. Add the egg and the egg yolk, and stir well to combine, using a large spatula. Don't worry if the mixture becomes lumpy, it will become smooth again once you add the milk. Slowly add the heated milk and butter, and stir until completely smooth. Let the batter come to room temperature and place in the refrigerator for 24 hours.
- Preheat the oven to 475 F.
- Use butter spray or melted butter to generously coat the canelé mold. Place the mold in the freezer for 5-10 minutes until the butter becomes hard.
- Place the mold on a sheet tray and fill each cavity with the batter.
- Bake the canelés at 475 for 4 minutes, then reduce the temperature to 360 F and bake for another 55-65 minutes, until golden brown.
- Unmold the canelés on a cooling rack.