From a tiny Boston kitchen
Every single canelé is carefully hand-poured into authentic copper molds and slow-baked until it achieves a deep, caramelized mahogany crust that perfectly crackles with every bite. We believe true flavor comes from pure nature. That is why our recipe relies entirely on the organic ingredients: milk, sugar, butter, eggs, flour, and vanilla, elevated by a touch of dark rum. Pure craft. Nothing else.
Ingredients
Milk, butter, sugar, flour, eggs, vanilla and rum.
Allergens
Contains milk, eggs and gluten (wheat). May contain traces of nuts.
How to enjoy your canelés
Our canelés are baked fresh for you. For the ultimate contrast between the crunchy caramelized crust and the soft vanilla center, we highly recommend eating them as soon as possible!
Storage (keep it dry!)
Leave them at room temperature in a bag or in their box, slightly open to let them breathe. Never put them in the fridge or in a sealed plastic container — humidity is the enemy of the crunch.
The chef's secret (day 2): Traditional oven method
If your canelés have softened overnight, don't worry! You can easily bring back the crunch:
- Preheat your oven to 400°F (200°C).
- Bake them on a tray for 5 to 8 minutes.
- Crucial step: when they come out, they will be very soft. Let them cool entirely on a wire rack for 30 minutes. As the temperature drops, the caramel will harden again, restoring that perfect day-one crunch.
The chef's secret (day 2): Air fryer method
No oven? The air fryer works beautifully thanks to its fast circulating heat:
- Set it to 350°F (180°C) — not hotter, or the caramel crust will burn.
- Heat them standing up, spaced apart, for 3 to 4 minutes.
- Let them cool on a wire rack for 15 to 20 minutes — the crust crisps up as it cools.
Enjoy your treat! 🤎
Questions or bulk order?
Drop us a line — we're happy to help with custom orders, pickup details, or anything else.
Send us an emailcontact.lesgourmandises.shop@gmail.com