Aug 25

How to cook Chef Alex’s Favourite Food – Canelé

25 August 2022

For those unfamiliar with this French Pastry, Chef Alex highly recommends trying this recipe. Delicious with a coffee anytime of the day:)

Canele are a rich, moist custard-like inside with a crispy, caramelised shell.

Each bite is met with a distinct crackling sound as you get the custardy goodness.


  • 2 Vanilla Beans
  • 500ml Milk (Cold)
  • 200g Cane Sugar (250g for more sweetness)
  • 100g All-Purpose Flour / Bread Flour
  • 50g Butter
  • 2 Eggs (Large)
  • 2 Egg Yolks
  • 4 Tbsp Dark Rum

For Mold Coating:

  • 40g Beeswax
  • 60g Butter


  • Split the vanilla beans lengthwise and scrape the seeds out with a small knife.
  • Place the seeds, vanilla pods and milk into a saucepan and bring them to a gentle simmer, then turn off the heat and sit for 2 minutes.
  • In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk until combined.
  • Remove pods from the milk. Add ¼ of the hot milk into egg mixture and mix well.
  • Add flour and continue mixing until combined, then slowly add the remaining milk while continuing to mix until all ingredients are mixed well.
  • Add Rum and mix.
  • (VERY IMPORTANT) Adding hot milk to egg mixture will temper the eggs and create custard which will ensure perfect consistency of your Caneles.
  • Refrigerate for 24 – 48 hours.
  • Stir mixture for 2 minutes.
  • Melt the beeswax and butter together, quickly pour the mix into a mold, then immediately back into the original container to coat the walls of the mold.
  • Turn the mold upside down and place onto a paper towel to catch drippings.
  • Once cooled down, chill in the freezer or refrigerator until ready to bake.
  • Preheat oven to 290 Degrees celsius, 550 fahrenheit.
  • Fill the molds with batter to 1cm from the top.
  • Place on a foil lined backing sheet and bake the caneles for 10 minutes.
  • WIthout opening the oven, drop the temperature to 190 celsius and continue baking for another 45-50 minutes.
  • Remove caneles from oven and quickly remove them from their molds. Placing them on a cooling rack upside down.
  • Let cool for 2 hours at room temperature.
  • Caneles MUST be eaten the day they are baked.

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