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These Bordeaux French Caneles cakes or custard cakes, are a popular dessert in France and are made by baking a custard. Our classic French Canelé cake recipe without rum and without beeswax is easy to make with just, milk, flour, eggs, butter, vanilla and sugar…That’s it!

These two bite baked canele cake custard treats are soft in the inside with a crunchy caramelized crust on the outside and perfectly balanced flavor and sweetness that make them soo additive.

Caneles Without Beeswax

Coating canele molds is one of the most important steps in ensuring the baked canele custard cake release with ease. In this recipe we coat the Caneles molds without beeswax and use a generous amount of butter instead.

After making tons of caneles pastry with and without beeswax, we find that using butter instead of beeswax for coating the canele molds works much better plus you get that added flavor from the butter which is a bonus.

What Is Beeswax?

Beeswax is a type of wax that is naturally produced by honey bees. The bees produce the wax then discard inside their hives.

What Is Canele Mold?

The best traditional canelé de Bordeaux French pastry are made using special molds that are made out of copper. These copper molds transfer heat better than silicone molds, stainless steel molds or aluminum molds. The canele molds are distinctive designed and shaped for canele cakes.

These copper molds can be a bit expensive, costing about 20 bucks each…ouch, I know. If you don’t have the copper molds, you can use silicone molds, ramekins or even muffin tins, to make these caneles, they will still turn out delicious…Pinky Promise!

Ready to make some these French Canelé cake recipe without rum or beeswax? Let’s do it!

Ingredients For French Canelé Cake Without Rum

• 2 cups ( 480 ml) milk
• 3 eggs yolks (60 grams)
• 2 cups all purpose flour (240 grams)
• 1 teaspoon vanilla extract (5 grams)
• 3 tablespoons unsalted butter (45 grams) room temperature plus more for coating the canele molds
• 1 1/4 cup granulated sugar (250 grams)
• 1/2 teaspoon salt (2 grams)

How To Make French Bordeaux Caneles?

1. Preheat oven to 190 °C (375 °F) and set rack to middle position.
2. Add the milk, and butter into a pot and cook on medium heat until butter has melted.
3. In a separate bowl, add the flour, sugar, egg yolks, vanilla extract, and salt and whisk together until a batter is formed.
4. Pour in the warm milk mixture in a slow steady stream whisking continuously until custard batter is smooth.
5. Coat the inside of each canele mold with a generous amount of melted butter.
6. Fill each canele mold about 3/4 high or scale 25 grams into small molds or 65 grams grams into larger molds.
7. Place filled molds onto baking tray and bake small caneles for about 25-30 minutes and large caneles for 45-50 minutes.
8. These bake times are for convection oven, if your using a regular oven increase the bake time by about 25%, so small caneles 31 minutes and large ones 65 minutes.
9. Once caneles are baked, remove them from the oven and carefully flip them and gently bang onto a lined tray until they release.
10. Let them cool before serving.

More Great French Dessert Recipes

• VANILLA CREME BRULEE
• CHANTILLY WHIPPED CREAM
• PARISIAN MACARON
• TARTE DE POMMES A LA NORMANDE

Easy Canelé de Bordeaux

These incredible baked custard dessert's known as canele cakes or canneles pastry, have a moist and soft interior and a crunchy caramelized outer crust that is perfectly baked to perfections.

5 from 14 votes

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Prep Time 20 minutes mins

45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Bordeaux, French

Servings 12 pieces

Calories 85 kcal

Ingredients

  

• 2 cups 480 ml milk
• 3 eggs yolks 60 grams
• 2 cups all purpose flour 240 grams
• 1 teaspoon vanilla extract 5 grams
• 3 tablespoons unsalted butter 45 grams room temperature plus more for coating the canele molds
• 1 1/4 cup granulated sugar 250 grams
• 1/2 teaspoon salt 2 grams

Instructions

 

• Preheat oven to 190 °C (375 °F) and set rack to middle position.
• Add the milk, and butter into a pot and cook on medium heat until butter has melted.
• In a separate bowl, add the flour, sugar, egg yolks, vanilla extract, and salt and whisk together until a batter is formed.
• Pour in the warm milk mixture in a slow steady stream whisking continuously until custard batter is smooth.
• Coat the inside of each canele mold with a generous amount of melted butter.
• Fill each canele mold about 3/4 high or scale 25 grams into small molds or 65 grams grams into larger molds.
• Place filled molds onto baking tray and bake small caneles for about 25-30 minutes and large caneles for 45-50 minutes.
• These bake times are for convection oven, if your using a regular oven increase the bake time by about 25%, so small caneles 31 minutes and large 65 minutes.
• Once celés are baked, remove them from the oven and carefully flip them and gently bang onto a lined tray until they release.
• Let them cool before serving.

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