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| Easter Bordeaux Canelé |
There’s something wonderfully French about traditional Bordeaux Canelé - the way simple flour, milk, eggs and dark rum transform into a glossy, caramel‑crusted little pastry with a soft, custardy center. I fell in love with them when served on a river cruise in the Bordeaux region - once I knew what they were they were, every bakery cabinet seemed to glow with rows of these burnished beauties. Back home in my New Zealand kitchen they weren't to be found anywhere, so I started make them myself, even using beeswax to grease the molds like they do in France.
With Easter on the horizon, I started thinking about the warm, aromatic flavors of hot cross buns - cinnamon, mixed spice, citrus ... It turns out those flavors slip beautifully into the thin canelé batter, adding a fragrant depth that feels like Easter flavors without overwhelming the pastry’s French soul.
The base remains true to Bordeaux tradition: a silky batter of milk, butter, vanilla, eggs, and dark rum, rested until it’s beautifully smooth. Into that, I added mixed spice, cinnamon, lemon zest and lemon essence (to avoid the batter splitting). The result is subtle but unmistakably Easter, aromatic and gently spiced.
As they bake, the kitchen fills with a scent that’s part French patisserie, part Kiwi Easter morning. The canelé emerge with their signature caramalised shell, their centres tender and softly perfumed. They’re delightful on their own, but even better shared with a cup of strong coffee.
If you love tradition but enjoy a playful twist, these Easter hot cross bun-style canelé are the perfect little treat - familiar, festive, and just a bit special. A sweet reminder that the best flavours often come from blending the places we’ve been with the home we return to.
Makes approx 18 medium canelé
Ingredients:
- 500 ml full cream milk
- 1 vanilla pod, scrapped, or 1 tsp vanilla extract (try and buy the best quality you can for this recipe)
- 125gm flour
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- zest of 1/2 a lemon
- few drops of lemon essence
- 3 egg yolks
- 75 mls dark rum
- 25gms butter and ~10gms edible beeswax melted together for coating the inside of the molds.
Method:
Batter:
Pour the milk into a medium saucepan with the vanilla. Bring to the boil then remove from heat. Allow to cool at room temperature for at least half an hour but preferably an hour.
Whisk together the egg yolks and rum. Combine with the flour and sugar. Don't beat or overmix.
Pour the cooled milk into the batter 1/3rd at a time. Mix with a fork using circular motions (as if making an omelet), but don't 'beat' or whisk the batter. Repeat until all the milk is combined.
Cover and place in the freezer for an hour.
Preparing the mold and cooking:
In a small jug, melt the butter and beeswax together. Using a narrow pastry brush, coat the inside of each mold thoroughly. Place the mold in the freezer to chill.
Heat the oven to 240°C for metal molds or 225°C for silicone.
Remove both the batter and the mold tray from the freezer. Set the mold on a flat baking tray. Give the batter a gentle stir, then pour about half of it into a jug with a pointed spout for cleaner pouring. Fill each mold to three‑quarters full.
Bake for 10 minutes, then reduce the oven temperature to 160°C and continue baking for around 40 minutes. Check the color by gently lifting one out with a fork. If it’s still pale, bake for a further 5–10 minutes until a deeper amber.
Remove from the oven and let them cool for a few minutes before unmolding onto a wire rack.
To serve:
Canelé is best eaten a day after cooking. They are lovely eaten just as they are, or lightly dusted with icing sugar, or dressed up by filling the little indentation on top with a dash of custard or a flavored mascarpone-style cream and a sweet garnish for a fancier occasion.
Bon appétit
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