Mini Traditional French Canelé

Course Dessert


  • 2 cups whole milk
  • 2 1/2 tbsp unsalted butter
  • 1 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 2 large eggs
  • 2 large egg yolks
  • 3 tbsp dark rum
  • 2 tsp vanilla extract


  • Bring the milk and the butter to a boil. Remove from heat, stirring occasionally (3-5 minutes) cooking the mixture slightly.
  • In a bowl, combine sugar, flour, eggs, and egg yolks, whisk into a soft paste.
  • Whisk paste as you slowly pour in the milk mixture. Continue to whisk until fully combined into a smooth liquid. Stir in the vanilla and rum. Refrigerate 12 to 24 hours.
  • Once ready to bake, remove batter from fridge and allow to come to room temperature. Place the Mini Canelé tray on a perforated baking sheet and set aside.
  • Preheat oven to 425°F degrees.
  • Fill each well until almost completely full.  Bake for 20 minutes at 425°F and then drop temp to 375°F degrees for an additional 20-25 minutes until pastries get very dark.  They will almost look burnt when they are ready.
    Remove from oven and allow to cool in the tray for approx. 10 minutes and then remove from the tray to cool on a cooling rack the rest of the way.  You can serve warm or at room temperature.
  • Note: You will have some batter left over as the recipe makes approx. 35-40 mini canelés. You can also fill them only 1/2-2/3 full and get almost two full trays of mini canelés.  Can be made in advance and warmed on your Bonmat before serving or serve at room temp.