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Learn how to make a beautiful French dessert known as a Canelé. I’ll take you through my reviews of the top pans and molds from copper, to silicone to carbon steel.

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Copper Canelé Molds
Silicone Canelé Mold
Carbon Steel Canelé Pan
Rum Extract
Fine Mesh Sieve
4 Cup Pyrex Pitcher
Baking Spay

Foolproof French Macaron
Chocolate Souffle
Honey Lavender Creme Brule
How To Make an Eclair


Beth’s Canelé Recipe
Makes 12 small canelés or 6-8 large canelés

2 cups (475ml) milk
1 vanilla bean
3 tbsp.(45g) butter (use salted butter inside The United States. Unsalted Outside the States)
½ cup (100g) sugar
3 egg yolks
½ tsp (2.5g) salt (increase to ¾ tsp/3.75ml if using unsalted butter)
1 ½ tsp (7.5ml) rum extract
1 cup (120g) of all-purpose flour

In a large sauce pot combine the milk, the vanilla bean paste and pod, butter and sugar. Heat until butter is melted and vanilla seeds rise to the top. Remove vanilla pod and set aside.

In a large mixing bowl whisk together the egg yolks, salt and rum extract. Slowly temper the eggs by pouring a small amount of the warm mixture into the eggs whisking all the while, combining more milk gradually until all milk has been combined.

Slowly whisk in the flour just a little at a time, until all the flour has been incorporated. Strain mixture through a fine mesh sieve into a 4-cup Pyrex Pitcher. Add back in the vanilla pod for a deeper vanilla flavor. Cover and refrigerate for a minimum of 24 hours, but 48 hours is even better!

TIP! Allow the batter to rest, allows the gluten in the batter to develop. And you’ll see you’ll have a thicker batter. If you do not allow the batter to rest your batter will puff up to to point that you’ll have more of a popover or like a Yorkshire pudding!

The longer you allow the batter to rest, the shinier the exterior will also be on your canelés and the denser and more custardy your interiors will be also.

Pre-heat oven to 450F(232C). Spray the canelé pan with baking spray, distributing it well with a pastry brush.

TIP: Much better browning and release from the baking spray than butter. No need for the beeswax! I found it really hard to source and to know which variety was food safe.

Pour batter into canelé ¾ of the way full. Bake at 450F (225C) for 10 minutes. Then reduce heat to 375F(190C) and bake for 30-35 minutes more until tops are a rich golden brown.

Remove from the oven, allow to cool and then remove the canelés from your pan and flip upside down. Allow to cool completely before serving, this will set the centers.

These are best eaten the day they are made.
They can be made ahead and frozen in an air tight container or zip lock bag, then reheated in a 300F(148C) oven for 10 minutes to de-thaw and crisp back up.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (20)


  1. Kimberly Enya Sieber

    February 6, 2019 at 10:07 pm

    Will there be a find of the month now in February?

  2. MH CB

    February 6, 2019 at 10:07 pm

    I've used silicon moulds so far but you've just made me buy these carbon ones! I am interested to see the difference as the results with silicon are inconsistent ;)) Tip: transfer the batter in an empty bottle of water, it makes it easier to pour into the moulds. Also, without beeswax, I use a mix of 50/50 melted lightly salted butter and honey brushed into the moulds. It makes a crispy crust. Thank you for your video, I really enjoyed it!! Marie-Hélène

  3. Laura Biscaro

    February 6, 2019 at 10:07 pm

    I've always wanted to make Canelé, but the bee wax always discouraged me hahaha it's good to know that it is not that necessary. And the recipe is much easier than I thought it would be! <3

  4. Jacqueline Lun

    February 6, 2019 at 10:07 pm

    Looks super yummy!!!

  5. Carina :)

    February 6, 2019 at 10:07 pm

    Very wel done Beth!
    Thank you very much for your advices!
    I love you channel Lady!
    Kind regards!

  6. Armine Asatryan

    February 6, 2019 at 10:07 pm

    Love all your tips and tricks! It makes everything so much easier…thanks Beth as always!

  7. MsAnubisia

    February 6, 2019 at 10:07 pm

    Hi Beth! If we want to use real rum, what amount would you recommend?

  8. roxybes

    February 6, 2019 at 10:07 pm

    Wow these look so delish! Love your videos Beth- your quality and content is superb!

  9. Ro Mac

    February 6, 2019 at 10:07 pm

    I just noticed today that Trader Joe’s has these in their freezer section. I didn’t buy them, I’m going to try your recipe. Thanks!

  10. Jackie Waring

    February 6, 2019 at 10:07 pm

    Thanks for a great video! Canneles have always seemed so intimidating to try, but I think I can have a go after watching this.

  11. Janesp

    February 6, 2019 at 10:07 pm

    Is that cooking spray the kind that has flour in it?

  12. Janesp

    February 6, 2019 at 10:07 pm

    I have always wanted to make this but have always been intimidated so thank you!!!!

  13. FPWER

    February 6, 2019 at 10:07 pm

    Your caneles are so fluffy! I am impressed. Usually they are more like a dense crepe batter (which they essentially are after all).

  14. Doodah Gurl

    February 6, 2019 at 10:07 pm

    I worked in a French bakery when I was younger (owned by a Lebanese guy and his French-Canadian wife) but have never heard of caneles! Thanks for sharing something new to me. Would love to see you make a baba rum (even though I didn't like it when I was young – didn't have quite the taste buds for alcohol then) or maybe a strawberry Napoleon. At the restaurant there was this layered savory dish that was layered with crepes and something similar to cream cheese and meat, I think they called it a crepe primavera that I'd always love to see you replicate. Or maybe a series of recipes using crepes both savory and sweet in a slightly different way than we've seen before? Just some ideas to keep you busy. LOL

  15. Kscape

    February 6, 2019 at 10:07 pm

    Hey Beth, what is that substitute for plastic wrap that you have been using?

  16. Hanan Nimri

    February 6, 2019 at 10:07 pm

    Question if I can’t find vanilla bean can I use regular vanilla liquid.

  17. A Real Kitchn

    February 6, 2019 at 10:07 pm

    Wow…these are gorgeous!! I have never heard of them – but I am going to have to try it!! I love all of your recipes

  18. Renuka Hukmani

    February 6, 2019 at 10:07 pm

    Are they like the Italian panettone? They look very similar …

  19. Rajwant Randeep Kaur

    February 6, 2019 at 10:07 pm

    Lovely recipe!!!

  20. E Weber

    February 6, 2019 at 10:07 pm

    Caneles are my favorite French pastry, hands down. I was always too intimidated to attempt making them, so thanking for making them seem more accessible.

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