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Canelé De Bordeaux by Bruno Albouze

A well-known patisserie chef from Bordeaux, Bruno Albouze, claims that this canelés recipe is the best and the easiest! Try Canelé De Bordeaux!

How to make Canelé De Bordeaux by Bruno Albouze?

Ingredients

  • 2 cups (500ml) whole milk
  • 3 Tbsp (45g) unsalted butter
  • 1 ea. vanilla bean, scrap out the seeds or 1 tsp (5ml) vanilla extract
  • 4 ea. (80g) egg yolks
  • 1/2 + 1/8 cup (120g) all-purpose flour + 3 Tbsp (30g) corn starch*
    *or a bit less than 1 cup (150g) cake flour
  • 1 cup + 2 Tbsp (225g) granulated sugar
  • 1.3 Tbsp (20ml) dark rum
  • 1.3 Tbsp (20ml) Grand Marnier

Recipe for caneles de bordeaux by Bruno Albouze

Canelé De Bordeaux - Bruno Albouze

How to make canelé de bordeaux by Bruno Albouze full recipe

In case you’d like to take notes, here you can find the step-step instructions and some tips helping every first-time canelé chef:

Step No.1

Heat milk, vanilla, and butter to 185 (F°), or 82 (C°).

Step No.2

Whisk the egg yolks gently and pour the previously heated milk, vanilla, and butter mixture into it.

Tip: pour the milk mixture slowly and keep stirring so that it doesn’t cook the egg yolks.

Step No.3

In a separate bowl, mix the flour, starch, and sugar.

Step No.4

Pour the milk-yolk mix into the bowl with the mixed flour, starch, and sugar.

Stir until the ingredients mix into a homogenous mass.

Step No.5

Add rum and the liqueur.

Add the alcohol to the mix, stir a little more.

Step No.6

Transfer the batter to a clean airtight container, and place it in the fridge for at least 12 hours.

Tip: for a better texture, you can leave the batter in the fridge for even up to 48 hours.

12 hours later…

Step No.7

Preheat oven to 425ºF (220ºC)

Tip: If you’re using a convection oven, preheat it to 410ºF (210ºC)

Step No.8

Sieve the batter and leave it at room temperature for an hour before filling in the molds.

Step No.9

Grease the molds

Apply butter generously and if you have, use an anti-stick baking spray.

Step No.10

Fill in the molds to about 0.20 inches (5mm) below the edge.

Step No.11

Bake for 25 mins at 425ºF (220ºC) temperature, then reduce to 380ºF (190ºC) and continue baking for another 30 mins.

Tip: If you’re using a convection oven, bake for 50 mins at 410ºF (210ºC) temperature.

About the chef

Bruno Albouze was born into a family of food lovers. They lived in Bordeaux, France, and let the young chef help and experiment in the kitchen. At the age of 14, Bruno Albouze had already been working in a restaurant and studying culinary at Bordeaux college.

After graduation, Bruno Albouze stayed in Bordeaux, working in the patisserie and boulangerie field for the next 10 years. Later, he got a place as a head baker in the prestigious Plaza Athenee in Paris.

The patisserie chef then moved to the states, where he joined the Lenotre Culinary Institute and the Pavillon Elysee.

Up until now, Bruno Albouze works as a private chef and executive pastry chef in San Diego, California.

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