Canele de Bordeaux

Name: Canele de Bordeaux
Prep time: 20 min
Cook time: 65 min
Total time: 1525 min
Yield: 16
Cuisine: French
Ingredients: 500 ml whole milk; 1 Bean vanilla bean (split and scraped or 2 tsp pure vanilla); 50 g unsalted butter; 100 g all-purpose flour; 250 g granulated sugar; 2 g fine salt; 2 Eggs whole eggs; 2 Egg Yolks egg yolks; 60 ml dark rum (Rhum agricole or Venezuelan); 30 g beeswax (melted together with butter, or just butter if you don't have beeswax)

by katplaystennis • 2026

Why some badges are missing

Not vegan: whole milk → try oat milk
Not gluten-free: all-purpose flour → try gluten-free plain flour
Not dairy-free: whole milk → try oat milk
Not egg-free: whole eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: all-purpose flour → try gluten-free plain flour
Not low-histamine: dark rum
Not low-GI / diabetic-friendly: all-purpose flour → try wholemeal flour
Not kidney-friendly: whole milk → try rice milk

Based on listed ingredients — always check labels for allergies.

Prep

20m

Cook

65m

Rest

1440m

Serves

Rating

—

Total time · 1h 25m

Ingredients

Kitchen Help

Shopping list

500 ml whole milk
1 Bean vanilla bean — split and scraped or 2 tsp pure vanilla
50 g unsalted butter
100 g all-purpose flour
250 g granulated sugar
2 g fine salt
2 Eggs whole eggs
2 Egg Yolks egg yolks
60 ml dark rum — Rhum agricole or Venezuelan
30 g beeswax — melted together with butter, or just butter if you don't have beeswax

Tools

· mixing bowl
· whisk
· fine sieve
· baking sheet
· molds

Instructions

Step by step

1
Infuse: Heat milk, vanilla seeds and pod, and butter to just simmering. Remove from heat, cover .
2
Batter: In a bowl whisk flour, sugar, salt. In another whisk whole eggs and yolks. Pour warm milk into eggs slowly, then pour that into flour mix. Whisk smooth, the batter must be fluid like crêpe batter, not thick. Then strain through fine sieve. Stir in rum. Do not overwork.
3
Rest - NON-NEGOTIABLE: Cover and refrigerate 24 to 48 hours. This rest develops flavor and that custardy texture everyone talks about on socials.
4
Prep molds: Brush molds very thinly with melted beeswax-butter mix, freeze , brush again. Too thick = blonde spots. Place on baking sheet.
5
Bake: Preheat oven to 230°C / 435°F. Fill molds 3/4 full (about 70-80g). Bake at 230°C, then lower to 180°C / 375°F and bake 50- more until almost black mahogany, not just brown. A deep color will give you the crunch. If using silicone, add 5- bake time.
6
Cool , unmold while hot onto wire rack. Rest . Best eaten day of baking, within .