Learn the secrets of Bordeaux's signature pastry—the caramelized rum and vanilla canelé—from a Bordeaux pâtissier, including the traditional copper mold technique and tasting of various sizes.
The Canelé Bordeaux Masterclass is a two-and-a-half-hour pastry class held at a Bordeaux pâtisserie, dedicated entirely to the canelé — the city's emblematic small cake distinguished by its deeply caramelised exterior and soft, custardy interior. The canelé's origins are traced to the Bordeaux wine trade: egg whites were historically used to clarify barrels of wine, leaving surplus yolks that Bordeaux's religious confraternities transformed into the first canelés in the 18th century.
The class begins with the history and mythology of the canelé: the confraternity of Dames Canaulières, the ongoing debate over correct spelling (canelé versus cannelé), and the role of the Confrérie du Canelé de Bordeaux in standardising the recipe. Participants are shown side-by-side examples of canelés at different caramelisation stages to understand what differentiates a properly dark, lacquered exterior from one that is underbaked or burnt.
The practical session focuses first on batter preparation. The recipe calls for whole milk, eggs, sugar, flour, dark rum, and vanilla extract, combined in a specific order to avoid overworking the gluten. One of the key insights is the mandatory overnight rest period before baking; the instructor prepares a fresh batch with participants to illustrate the process and also provides pre-rested batter from the previous day to demonstrate how the batter changes in consistency and flavour.
Mould preparation is covered in detail: the traditional copper mould is lined with a thin coating of melted beeswax and clarified butter, applied hot, quickly chilled, and then filled to within a few millimetres of the rim. The beeswax lining is what produces the canelé's signature lacquered sheen. Participants prepare their own set of copper moulds. The pre-rested batter batch bakes during the class at high heat — initially around 220°C — and participants taste finished canelés in three sizes to understand how the crust-to-interior ratio changes with mould diameter.
The €55 price includes all ingredients, the copper mould preparation session, finished canelés for tasting, and a printed recipe card. Groups are limited to 10. Gluten-free adaptation using rice flour is possible but significantly alters texture; this should be discussed with the instructor before booking.
| Price | €55 |
|---|---|
| Duration | 2.5h |
Highlights
- Learning the traditional beeswax and clarified butter copper mould lining technique
- Mixing canelé batter with dark rum and vanilla and understanding the overnight rest requirement
- Tasting canelés of three different sizes to compare crust-to-interior ratios side by side
- Receiving printed recipe cards to recreate Bordeaux's signature pastry at home
Tips for visiting
- Canelé batter requires 12 to 24 hours of rest before baking; plan this rest time into the schedule when making them at home after the class.
- Traditional copper moulds produce the authentic caramelised result; silicone moulds are more affordable but give a softer, less lacquered exterior. Copper moulds are available at kitchen supply shops in Bordeaux.
- Canelés are best consumed within 6 hours of baking; those made during the class should be eaten the same day for optimal texture.
- Wear an apron; hot beeswax and caramel batter can drip during mould filling and removal from the oven.
- Morning sessions are recommended; freshly baked canelés from the class pair well with coffee at one of Bordeaux's café terraces nearby.
Frequently asked questions
Do participants take home the canelés made during the class?
Participants eat the baked canelés during the tasting segment of the class. Additional canelés from the session yield may be available to take home; the instructor confirms this at the end of the session.
Are all ingredients and equipment provided?
All ingredients, copper moulds, and equipment are provided for use during the class. The printed recipe card and technique guidance allow participants to recreate the recipe at home with their own equipment.
Is the recipe card available in English?
Recipe cards are provided in both French and English. The instructor's verbal guidance is in French; English interpretation is available and should be requested at booking.
Can canelés be made at home without copper moulds?
Silicone moulds produce a softer result with less pronounced caramelisation on the exterior, but the interior custardy texture remains similar. Copper moulds produce the authentic result and are available in Bordeaux kitchen supply shops and online.
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Canelé Bordeaux Masterclass
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