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French Pastry

Ah yes, the coveted french pastry known as Canelè De Bordeaux. Almost enigmatic in its delicious qualities. If you know, you know. If...

Ah yes, the coveted french pastry known as Canelè De Bordeaux. Almost enigmatic in its delicious qualities. If you know, you know. If not... well then learn how to make these bad boys at home, so you can try them for yourself.




  • 485g milk

  • 50g French butter

  • 1 vanilla bean

  • 100g all-purpose flour

  • 200g sugar

  • Small pinch salt

  • 2 eggs

  • 2 egg yolks

  • 50g rum (single cask is ideal to amplify it's original flavor)


  • 50g beeswax

  • 100g butter



  1. Start by seasoning the canele molds.

  2. In a small saucepan, combine the butter and milk and the beans from vanilla bean pod (can toss the whole bean pod in as well). Set the stove over medium heat bringing to a simmer.

  3. Immediately take off the heat. Steep for 10 minutes.

  4. In a separate bowl, add and combine dry ingredients. Whisk to combine.

  5. In another separate bowl, combine the eggs and egg yolks. Beat together.

  6. While whisking egg mixture, stream in hot milk mixture in small splashes until all gone.

  7. Add in good rum once combined.

  8. Remove vanilla bean then pour wet ingredients into dry ingredients. Whisk to combine.

  9. Pass batter through fine mesh sieve and add vanilla bean back in. Cover and chill for 48 hours.

  10. Preheat oven to 500F.

  11. In a heatproof container, combine traditional beeswax and butter then place into a simmering pot of water until melted.

  12. Pour coating into molds all the way to top and immediately pour out. Turn molds upside down on a wire rack. Rinse and repeat then place in the freezer for 15 minutes.

  13. Fill no more than 60-70 grams of batter into molds.

  14. Once filled, place into oven and bake for 10 minutes. Lower to 375F after 10 minutes and bake an additional 45-50 minutes.

  15. Turn mold upside down to remove pastry onto a wire rack to cool.

8 comentarios

Nikita Ivanov
Nikita Ivanov
05 dic 2023

What mode should the oven be in?top and bottom heating?only the bottom one?or with convection?

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Stephanie Le
Stephanie Le
24 may 2023

Hi Josh! Just followed your recipe yesterday and they turned out so perfectly! I lined the canele mold with butter and omitted the bee wax, didn’t have any problem getting them out of the mold!

Thank you :)

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Brian Lang
Brian Lang
26 mar 2022

These came out well. I used copper molds. The batter did separate a bit but I mixed it a bit before filling the molds. I had best results with less batter so I aimed for 60g each. Makes 15-16 for the mold I had so did it in two batches.

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01 dic 2021

May I ask, my mix while chilling in the fridge looks like it has a thicker layer on top. Is this normal?

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Stephanie inhye Choi
Stephanie inhye Choi
09 jul 2021

hi~! as a big fan of yours, when I used to work at the La duree in LA, we always coat the molds with fairly amount of butter and rest them in the fridge. so I am wondering even though I coated with beeswax and butter should I butter the molds again?

and how do I clean the molds after baking canale? clean it with towels?

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