Canelé are among the most iconic French pastries, famous for their deeply caramelized crust and soft, custardy center. While they’re often considered tricky, this version by Giorgos Tsoulis breaks the process down into simple, manageable steps so anyone can achieve great results at home.
The key to success lies in patience rather than complexity: a smooth batter, a proper resting time, and careful baking. The reward is well worth it: crisp on the outside, tender on the inside, and irresistibly aromatic, especially when enjoyed fresh.
Enjoy!
Classic French Canelé
Giorgos Tsoulis
Classic French canelé with a crunchy caramelized crust and a soft, custardy center. This approachable recipe by Giorgos Tsoulis makes the iconic pastry achievable at home with simple techniques and a little patience.
Add the milk and butter to a saucepan and heat gently until the butter melts and the milk is hot but not boiling. Remove from the heat and stir in the rum, vanilla extract, and orange zest. Set aside to cool slightly.
In a bowl, whisk together the egg, egg yolk, and sugar until well combined. Add the flour and salt and mix gently until smooth and free of lumps.
Gradually pour the warm milk mixture into the batter, stirring continuously until fully incorporated. Cover the bowl with plastic wrap and refrigerate the batter for 24 hours.
The next day, generously butter the canelé molds. Strain the rested batter to ensure a smooth texture, then pour it into the molds, filling them almost to the top.
Preheat the oven to 180°C (355°F). Place the molds on a baking tray and bake for about 45 minutes, until the canelé develop a dark golden crust.
Remove from the oven and allow them to cool slightly before unmolding. Serve the canelé fresh, when the contrast between the crisp exterior and soft interior is at its best.
Notes
Chef’s Tip: Make sure the molds are well buttered to prevent sticking and help create a beautifully caramelized crust.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
