There are so many specific techniques used to make the "perfect canelé". I have a simplified recipe right here. No beeswax or butter, no copper molds NEEDED (but still can be used), no vigorous whipping of the batter. Technique-wise, this is a lot simpler than it looks. You just need some sort of canelé pan, a thermometer, and some patience with the timing and perhaps with your oven.

The first two canelé pictures were made using a miniature silicone mold and baked in a convection-oven-microwave-hybrid, and the second picture was made using standard copper molds and baked in a commercial convection oven. Both times the molds were sprayed with PAM.

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Ingredients
 

• 184 g whole milk

• 52 g unsalted butter, cubed
   

• 284 g whole milk (straight from fridge)

• 1 gram vanilla paste or extract, or 1 vanilla bean, scraped

• 23 g whole eggs

• 56 g egg yolks
   

• 234 g granulated sugar

• 117 g all-purpose flour

• 2 g salt
   

• 54 g rum
   

• PAM spray, or a butter beeswax mix (I've only used PAM though)

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Instructions

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1. Heat the first milk, butter, and vanilla until boiling. Pour over the second milk, eggs, and yolks, whisking constantly so as not to scramble the eggs.

2. Cool mixture to 36.6°C.

3. Whisk dry ingredients together. Slowly whisk in the wet ingredients to form a paste, then add the remaining and whisk until smooth.

4. Strain the mixture into another bowl. Whisk in the rum. Cover and refrigerate your batter overnight. 

5. The next day, preheat your oven to 400°F. Spray your molds with PAM spray (easiest way to do it). Do not overspray or the canelé won't rise well.

6. Whisk your batter together so it's homogenous (as it may settle in the fridge overnight). Fill your molds in between 3/4 to 7/8 up the molds.

7. Bake the canelé at the higher temperature for 10 minutes. Without opening the oven, lower the heat to 375°F and bake for about another 45-50 minutes.

   • ​This all depends on your oven and what type/size molds you use, so it might require a little experimenting. I baked a few at a time as an experiment first, then once I found one that worked, I kept with that method.

8. Once dark golden brown (and a skewer inserted in the center comes out without liquid on it), immediately invert onto a wire rack and unmold. Cool completely.