This post may contain affiliate links.See my disclosure policy.No need to book a flight to France or pay a tiny mortgage at a speciality bakery, the perfect homemade canelés are well within your reach and for a fraction of the price! This authentic Canelé recipe will produce those irresistibly unique and delicious French pastries so famous for their crispy caramelized exterior and soft, custard-like interior.

And I’m including all the pro tips you need to ensure your success! What is a Canelé? Also known as canelés (plural) or alternatively spelled cannelé or cannelés, a canelé is a French pastry made with eggs, butter, milk and flour, flavored with vanilla and rum, and baked in a special fluted cylindrical molds roughly 2 inches tall.They are baked at high heat for much longer than a typical pastry, resulting in their hallmark crunchy, caramelized exterior while maintaining a soft and custard-like interior.Traditionally the molds were brushed with beeswax but most contemporary today use butter.

I’ll discuss these options in more below.Likewise copper molds were traditionally used and are still used in some high-end Parisian bakeries, but non-copper molds have become the more commonly used choice because of their much lower price point and because they produce very similar if not the same results.I’ll also discuss mold option below in more detail.

If you’ve never tried a canelé I can tell you that it’s unlike anything you’ve ever eaten before.In

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