- 1 vanilla pod
- 2 cups 2% milk
- 1/4 cup unsalted butter
- 1 1/2 cup maple sugar
- about 3/4 cup whole wheat flour, sifted
- 2 eggs
- 3 egg yolks
- 2 oz maple whisky
- Unsalted butter, melted, for baking
- Use the tip of a knife to split the vanilla pod lengthwise and remove the seeds.
- In a saucepan, heat the milk with the vanilla pod and seeds. Let infuse for 15 minutes off the heat.
- Blend the maple sugar and flour in a bowl.
- In another bowl, beat the 2 eggs with the 3 egg yolks.
- Pour the warm milk over the eggs, then whisk in the flour. Add the maple whisky.
- Let this dough rest in the fridge for 24 hours.
- Take the dough from the fridge and remove the vanilla pod.
- Preheat the oven to 200° C (400° F).
- Brush Bordeaux fluted moulds with melted butter, then sprinkle with maple sugar.
- Stir the dough, then pour it into the moulds, filling three quarters of the way to the top.
- Bake 30 minutes at 200° C (400° F). Reduce temperature to 150° C (300° F) and bake another 40 – 50 minutes.
- The outside of the canelés will be very dark, the insides spongy.
YIELD: About 16 canelés
RESTING tIME: 24 hours
Your canelés will come out even crispier if you line the moulds with a mixture of 70% beeswax and 30% melted, unsalted butter.
If you don’t have canelé moulds, use a muffin tin.
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.
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