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Manon Lagrève’s mini canelés

Name: Manon Lagrève’s mini canelés
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Makes 30-40 mini or 12 large canelés
Cuisine: French recipes
Ingredients: 500ml whole milk; 1 tsp vanilla bean paste; 2 medium free-range eggs; 2 medium free-range egg yolks; 250g icing sugar; 3 tbsp rum; 110g plain flour; 50g salted butter, melted, plus extra to grease; Specialist kit; Large or mini silicon canelé moulds

By: Manon Lagrève

Published: 30 Aug 23
Updated: 25 Mar 24

If you’re going to make canelés, those chewy custardy treats found in French coffee shops, you may as well learn from the experts! Manon Lagrève’s recipe is a three step process and is far less complicated than you’d think.

Manon says: “This mini canelés recipe comes from my uncle’s grandma in Bordeaux. Winemakers used to use egg whites to clarify the wine in the barrels, leaving a lot of spare egg yolks to use up! It’s a simple batter, flavoured with vanilla and rum, which caramelises during baking but still stays soft and chewy inside.”

Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.

Medium
September 2023

Test kitchen approved

Makes 30-40 mini or 12 large canelés
Hands-on time 20 min, plus overnight resting. Oven time 1 hour 30 min

Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.

Nutrition: per serving

Calories: 62kcals
Fat: 2.1g (1.1g saturated)
Protein: 1.2g
Carbohydrates: 8.9g (6.8g sugars)
Fibre: 0g
Salt: 0.1g

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Ingredients

500ml whole milk
1 tsp vanilla bean paste
2 medium free-range eggs
2 medium free-range egg yolks
250g icing sugar
3 tbsp rum
110g plain flour
50g salted butter, melted, plus extra to grease

Specialist kit

Large or mini silicon canelé moulds

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Method

Pour the milk into a saucepan and bring to the boil over a high heat. Once boiling, remove from the heat, leave to cool slightly, then add the vanilla.
Mix the eggs, egg yolks and icing sugar in a large bowl, then add the rum, 1 tbsp at a time. Stir in the flour before adding the melted butter and milk. Cover and leave to rest in the fridge overnight.
Heat the oven to 220°C fan/gas 9. Grease the canelé moulds and put on a baking tray in the oven to heat up. Once hot, fill the moulds three quarters full. If using mini moulds, bake for 30 minutes, then reduce the temperature to 200°C fan/gas 7 and bake for another 15 minutes, then reduce again to 180°C fan/gas 6 and bake for a final 45 minutes. If using regular-sized moulds, bake at 220°C fan/gas 9 for 20 minutes, followed by 180°C fan/gas 6 for 1 hour.