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Canelés

by Luke French
  1. Canelés
Item 1 of 1
  • Petit four
  • easy
  • 10
  • 1 hour 30 minutes
★ ★ ★ ★ ★
5.00

Luke French's canele recipe is a classic – and incredibly delicious. They're ready within 90 minutes, but you will need to source canele moulds and beeswax before baking. 

First published in 2021
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Ingredients

Metric

Imperial

  • 175g of whole milk
  • 67g of caster sugar
  • 16g of honey, Luke uses local Sheffield honey
  • 1 pinch of salt
  • 42g of plain flour
  • 20g of egg yolk, Luke uses Burford brown eggs
  • 1 egg, Luke uses Burford brown eggs
  • 16g of butter, melted
  • 35ml of rum
  • beeswax, for brushing the moulds
SAVE RECIPE

Equipment

  • Canelés mould
  • Hand blender
  • Vacuum bag and machine
  • Thermometer

Method

1

Place the milk, sugar and honey in a pan with a pinch of salt and bring to the boil

  • 175g of whole milk
  • 67g of caster sugar
  • 16g of honey, Luke uses local Sheffield honey
  • 1 pinch of salt
2

Meanwhile, in a mixing bowl, whisk the flour, egg yolk, egg, butter and rum together to create a paste

  • 42g of plain flour
  • 20g of egg yolk, Luke uses Burford brown eggs
  • 1 egg, Luke uses Burford brown eggs
  • 16g of butter, melted
  • 35ml of rum
3

Pour the hot milk mixture into the bowl and then blend with a hand blender to achieve a smooth batter. Cool, then transfer into a vacuum bag and seal to remove any air bubbles (this step can be skipped if you don’t have a vacuum machine)

4

Preheat an oven to 220ºC/gas mark 7. Heat the moulds in the oven for 25 minutes, then line with beeswax

  • beeswax, for brushing the moulds
5

Pour the batter into the moulds and place in the oven. Cook for 10 minutes, then reduce the heat to 180ºC/gas mark 4 for 30 minutes

6

Carefully turn the caneles out of their moulds and serve warm

 

First published in 2021
Luke French

Combining local produce with Asian influences, Luke French is part of a new generation of modern British chefs pushing the county’s cuisine forward.

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