Canelé is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. For the Anime enthusiasts or Otakus, it’s the favorite of Kaori Miyazono of Shigatsu Kimi Wa No Uso (Your Lie In April). Okay people! it’s time  for some heavy feels again! HAHA! O(≧∇≦)O Kidding aside, that’s where I first saw a canelé. After watching the anime series, I got really curious since it looks really yummy (and Kaori likes it so much!!) so I started to look for a genuine seller of canelés and, lo and behold, I found The Breadery! (ノ´ヮ´)ノ*:・゚✧

MmMMmmm!!!  Canelé @ PHP 79.00

Aside from being a favorite of a female anime character, canelé is believed to originate from the Couvent des Annonciades, Bourdeaux in either the 18th or 15th century. The nuns of the said convent created the yummy canelé. \(・ω・)/

It’s firm and moist! It’s like a bread pudding! ❤ (Photo from Chowhound)

HMM..? Are you ready now to try and taste this yummy pastry? well, I gotcha! Check out the branches of The Breadery below! I also added the recipe that I found from researching! ヾ(・∀・`*)ノ☆

The Breadery (Ortigas)
>Unit 101-A, Ground Floor, Emerald Mansion, F. Ortigas Jr. Road, Ortigas, Pasig City
>6 AM to 9 PM (Mon-Sat), Closed (Sun)
The Breadery (Quezon City)
>Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City
>11 AM to 9 PM (Mon-Sun)
FacebookThe Breadery

There’s Canelés here too!
Heat (Mandaluyong City)
>Edsa Shangri-La Hotel, Lobby Level, 1 Garden Way, Ortigas Center, Mandaluyong City
>Telephone: 633-8888 loc 2740 or 2741

French Canelé recipe from Chocolateandzucchini
1/2 liter (2 cups) milk
30 g (3 tablespoons) salted butter, diced
1 vanilla pod, split, or 1 teaspoon vanilla extract or paste
100 g (3/4 cup) all-purpose flour
180 g (1 cup minus 2 tablespoons) sugar
80 ml (1/3 cup) good-quality rum
3 eggs

Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer. In the meantime, combine the flour and sugar in a medium mixing-bowl. Break the eggs in another, smaller bowl, and beat gently. When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set it aside.

Pour the eggs all at once into the flour mixture (don’t stir yet), pour in the milk mixture, and whisk until well combined and a little frothy. Scrape the seeds from the vanilla pod with the dull side of a knife blade, and return the seeds and pod to the mixture. Add the rum and whisk well. Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.

The next day (or the day after that, or the day after that), preheat the oven to 250° C (480° F). Butter the canelé molds if they are made of copper (unnecessary if you’re using silicon molds). Remove the batter from the fridge: it will have separated a bit, so whisk until well blended again. Pour into the prepared molds, filling them almost to the top. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C (400° F) and bake for another 40 to 60 minutes (depending on your oven and how you like your canelés). The canelés are ready when the bottoms are a very dark brown, but not burnt. If you feel they are darkening too fast, cover the molds with a piece of parchment paper.

Unmold onto a cooling rack (wait for about ten minutes first if you’re using silicon molds or they will collapse a little) and let cool completely before eating. (Yields about 20 medium canelés).


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