Maple Canelés

Fancy Pastries / Recipes with Maple Syrup

Recipe — Maple Canelés
Preparation Time:
Cooking Time:
Cooling Time:
10 portions
Metric Imperial


  • 1 1/3 cup + 1 teaspoon milk
  • 3/4 cup maple sugar
  • 2 1/2 tablespoons unsalted butter
  • 2/3 cup flour
  • 1 pinch of salt
  • 2 medium egg yolks
  • 1 whole medium egg
  • 1 oz Sortilège Canadian whisky and maple syrup liqueur


  1. In a saucepan, heat the milk, maple sugar, and butter.
  2. Allow to cool.
  3. Pour over the flour and salt (already sifted together) in a bowl.
  4. Add the 2 egg yolks, whole egg, and maple liqueur. Whisk mixture until smooth.
  5. Cover with plastic wrap placed directly onto the dough and refrigerate overnight.
  6. The next day, remove from fridge and whisk again, until smooth.
  7. Pour the batter into 10 large silicone canelé moulds.
  8. Bake 15 minutes at 200°C (400°F). Reduce oven to 180°C (350°F) and continue to bake for 40 – 45 minutes.
  9. Unmould and allow to cool on a rack.

These canelés freeze well.
Resting time : 12 hours or overnight

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Nancy Samson

Chocolate maker

Fancy Pastries Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.