These Classic Caneles are a traditional French pastry known for their beautifully caramelized, crispy exterior and tender, custardy interior. Flavored with vanilla, rum (or whisky), and a hint of orange zest, these treats offer a sophisticated balance of flavors. Perfectly baked in a well-buttered mold, caneles are an elegant dessert or snack that is sure to impress with their unique texture and rich flavor.
Why You’ll Love This Recipe:
You’ll love making caneles because they are both visually stunning and absolutely delicious. The contrast between the crispy outer shell and the soft, custardy center makes every bite a delightful experience. The touch of vanilla, rum, and orange zest gives these pastries a rich, aromatic flavor. Though they require patience due to the resting and baking time, the result is well worth the wait!
Perfect Occasion:
Caneles are perfect for special occasions, afternoon tea, or as an elegant dessert for dinner parties. Their unique texture and flavor make them an impressive treat to serve for holidays or festive gatherings. They’re also wonderful to enjoy alongside a cup of coffee or tea.
Decoration Tips:
Caneles are beautiful on their own, but you can add a light dusting of powdered sugar for a sweet finish. You can also serve them with a small scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a festive twist, garnish with a small piece of candied orange peel on top.
Ingredients for 10 Caneles:
- 500 ml milk
- 50 g butter
- 200 g sugar
- 2 egg yolks
- 1 whole egg
- 140 g all-purpose flour (0000)
- 60 ml rum or whisky
- 1 tablespoon vanilla extract or essence
- Orange zest (from one orange)
Instructions:
- Prepare the Molds:
Generously butter the canele molds and place them in the refrigerator to chill. Preheat the oven to 250°C (480°F). - Heat the Milk Mixture:
In a small saucepan, heat the milk with the butter until the butter has melted. Set aside. - Mix the Wet Ingredients:
In a large bowl, combine the sugar, egg yolks, and whole egg. Whisk until well mixed. Gradually add the flour, stirring constantly to avoid lumps. - Incorporate the Milk:
Slowly add the warm milk and butter mixture to the egg and flour mixture, whisking continuously to create a smooth batter. - Flavor the Batter:
Stir in the vanilla extract, rum (or whisky), and orange zest. Mix until fully combined. Cover the bowl with plastic wrap and refrigerate the batter for 24 hours. - Bake the Caneles:
Preheat the oven to 250°C (480°F). Remove the chilled molds from the fridge and fill them with the prepared batter, leaving a small gap at the top.
Bake at 250°C for 10 minutes, then reduce the oven temperature to 170°C (340°F) and bake for an additional 40 minutes. - Cool and Serve:
Once baked, remove the caneles from the oven and unmold them while they are still hot. Allow them to cool on a wire rack before serving.
Enjoy your Classic Caneles, a deliciously crisp and custardy French treat!
