Canelé

Canelé is a small delicate French dessert from Bordeaux. There’s something magical about the contrast of a canelé, a deeply caramelized, slightly crisp crust hiding a tender, custardy centre. My first bite at Cumulus Inc. left such a lasting impression that I couldn’t stop thinking about it. Re-creating that unforgettable flavour at home, though, was a journey of many trials, tweaks, and near misses.

This recipe is my Paleo-friendly take on the classic Bordeaux treat. It captures the essence of a traditional canelé while using ingredients that fit a cleaner, more wholesome lifestyle. After plenty of experimentation, I can finally say: I’ve created a version I love just as much as that very first one.

Paleo Canelé

Ingredients:

Batter:
400 ml/10oz coconut cream
50 ml/3.4oz brown rice malt syrup

1/4 cup Erythritol icing sugar
6 egg yolks
1 tsp vanilla extract
50ml/1.7oz brandy
1/4 cup coconut flour, sifted

Preparation:
Coconut oil for greasing (approximately 1/2 tsp per small mould)
1/4 cup Monk Fruit (Erythritol) sugar (approximately 1 tsp per small mould)

* 8 canelé moulds, small

Cooking:

1. Preheat an oven to 220C/428F. Generously cover Canelé moulds with coconut oil then with sugar and make sure they are all well covered with oil and sugar.
2. Put all the batter ingredients into a 1 litre/34oz jar, close with a secure lid and shake well to make a very smooth and consistent batter.
3. Place the Canelé moulds onto the baking tray, fill them up with the Canelé batter. Bake for 20 minutes with fan on.
4. If you are using real copper moulds, reduce the temperature to 180C/356F, switch off the fan and bake for additional 30 minutes. If a silicone mould is used, take the mould tray out and gently turn over the baking tray covered with a baking paper. Canelé should be out from the form easily. Put the tray with Canelé back into the oven and bake for another 25 minutes at 175C/347F.
5. Remove Canelé from the copper moulds immediately, otherwise they will get moist and lose outside crust. Let Canelé cool in a dry place.

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