Manon Lagrève’s mini canelés

By: Manon Lagrève

  • Published: 30 Aug 23
  • Updated: 25 Mar 24

If you’re going to make canelés, those chewy custardy treats found in French coffee shops, you may as well learn from the experts! Manon Lagrève’s recipe is a three step process and is far less complicated than you’d think.

Manon says: “This mini canelés recipe comes from my uncle’s grandma in Bordeaux. Winemakers used to use egg whites to clarify the wine in the barrels, leaving a lot of spare egg yolks to use up! It’s a simple batter, flavoured with vanilla and rum, which caramelises during baking but still stays soft and chewy inside.”

Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.

  • Makes 30-40 mini or 12 large canelés
  • Hands-on time 20 min, plus overnight resting. Oven time 1 hour 30 min
Visit deliciousmagazine.co.uk to save recipe
Recipe from September 2023 Issue

Nutrition

Calories
62kcals
Fat
2.1g (1.1g saturated)
Protein
1.2g
Carbohydrates
8.9g (6.8g sugars)
Fibre
0g
Salt
0.1g

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