Canelés are Bordeaux’s little pride and joy: a tall, fluted cake with a dark, caramelised crust that crunches when you bite into it, and a soft, almost creamy centre with vanilla and rum. They look like something from a French patisserie, but the batter is surprisingly simple. Milk, eggs, sugar, flour and butter are stirred together into a thin batter that resembles pancake batter.
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The secret is patience. The batter has to rest in the fridge overnight, and the moulds need to be greased carefully so the crust gets its deep, dark colour. The baking itself takes place in fluted moulds that stand directly in the air fryer basket, and it works remarkably well. Here you will find my method and the small tricks that make all the difference.
Estimated reading time: 4 minutes
Table of Contents
Why I love canelés in the air fryer
Canelés are one of those cakes where the air fryer really shows what it can do. The hot air circulates closely around the moulds, so they are heated through from all sides, and that is exactly what it takes for the batter to caramelise against the grooves. The result is a glossy, crisp crust and a centre that stays soft and moist. And it is a small triumph every time a deep mahogany-brown cake slides out of its mould.
The difference between an air fryer and an oven
In the oven, canelés are traditionally baked in two stages: a blast of high heat at the start that sets the crust, and a longer period at a lower temperature while the centre sets. The air fryer uses the same principle, but the space is smaller and the air moves faster around the moulds. You also avoid heating up a large oven and keeping it hot for the entire bake.
My kitchen test of canelés
I baked the recipe in my Cosori Dual Blaze, which has heating elements at both the top and the bottom of a single basket. That is an advantage here, because the moulds get heat from above and below at the same time, and the cakes get an even colour from top to bottom. The batter rested for 12 hours in the fridge, and the eight canelés (approx. 5.5 cm) were baked at 200 °C for 15 minutes and then at 170 °C for 35 minutes. In total the recipe takes 13 hours and 20 minutes, but only 30 minutes go on preparation and 50 minutes on baking. The rest is resting time, when the batter looks after itself in the fridge.
It made a clear difference that the moulds were thoroughly greased with butter and beeswax and had spent a while in the freezer before the batter went in. The cakes came away from the moulds without any trouble, and I didn’t shake the basket a single time, because the batter has to stay completely still. In a large Philips XXL there is room for all eight moulds at once, while a smaller air fryer manages them in two batches, with the rest of the batter kept chilled in the meantime.
Stir the batter, but never whisk it. Air in the batter makes canelés rise above the moulds, and then they lose both their lovely shape and their creamy centre.
Tips and tricks from the author: Morten Jensen
Common mistakes and how to avoid them
The first mistake is whisking the batter too hard. Air bubbles make the cakes rise above the rim, so they end up pale on top and hollow inside. Stir only until the batter is smooth, and if the cakes rise more than 1 cm above the rim anyway, pull the basket out for a moment until they sink back into place. The second mistake is forgetting to stir the batter through after the resting time. The flour sinks to the bottom, and without a gentle stir, including while you fill the moulds, the cakes turn out uneven. The third mistake is poorly greased moulds. The fat has to go all the way down into the grooves, the excess has to run off, and the moulds must be cold when the batter goes in. Otherwise the cakes stick, or the crust turns greasy instead of crisp.
How to serve canelés
Turn the cakes out while they are warm, and let them cool on a wire rack so the crust turns crisp. Serve them on the same day in one of these ways:
- With your afternoon coffee or a cup of espresso
- As a dessert with fresh berries
- With a glass of sweet dessert wine
- On the cake table for brunch or a birthday
Storage and reheating
Canelés are best on the same day, but they can be stored uncovered at room temperature for up to 1 day. Avoid the fridge, where the crust turns soft. Give them 3-4 minutes in the air fryer at 180 °C, and the crust is crisp again. You can also freeze them for up to 2 months. Thaw them at room temperature, and heat them in the air fryer at 180 °C for 4-5 minutes.
Canelés take a little planning, but the reward is big: small French cakes with a crust that crunches and a centre that almost melts on the tongue. Mix the batter in the evening, bake the cakes in the air fryer the next day, and bring a taste of Bordeaux home to the coffee table.
FAQ
During the resting time, the flour absorbs the liquid and the air from the stirring disappears. This gives the creamy centre and reduces the risk of the cakes rising above the moulds. Let the batter rest for at least 12 hours in the fridge.
Use fluted canelé moulds of approx. 5.5 cm. Copper or metal moulds give the darkest, crispiest crust. Silicone moulds work too, but may need a little longer, so follow the notes in the recipe.
Recipe
Canelés in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Small pot
- 1 Bowl
- 1 Brush
- 8 Muffin pans - Fluted canelé moulds, approx. 5.5 cm
Shopping list
Ingredients
How to make it
Preparation (the day before)
- Heat 250 ml whole milk and 25 g butter in a small saucepan. Split 0.5 pcs vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the pan. Take the pan off the heat just before the milk boils, and let it cool slightly.
- Lightly beat 1 pcs egg and 1 pcs egg yolk together with a fork, and stir them into the flour mixture until you have a thick, smooth paste.
- Add 2 tbsp dark rum and stir it in gently. Cover the bowl and leave the batter in the fridge overnight, at least 12 hours and preferably 24.
Cooking in the air fryer
- Remove the vanilla pod from the batter and give the batter a gentle stir, as the flour settles at the bottom during the resting time. Leave the batter on the counter while you get the moulds ready.
- Melt 20 g butter and, if using, 10 g beeswax together in a small saucepan over low heat. Brush 8 fluted canelé moulds (approx. 5.5 cm) thoroughly on the inside with the warm mixture, right down into the grooves. Place the moulds upside down on a piece of kitchen paper so the excess can run off, and then put them in the freezer for 10 minutes.
- Preheat the air fryer to 200 °C fan.
- Fill the cold moulds with the batter to about 1 cm below the rim, stirring the batter gently as you go so it stays smooth. Place the moulds in the basket with a little space between them so the heat can circulate.
- Check whether they are done by turning one canelé out of its mould: the sides should be dark and crisp. If they are still pale, put it back in the mould and keep baking at 170 °C, 5 minutes at a time.
Serving
- Turn the cakes out of the moulds while they are still warm, and let them cool on a wire rack for at least 30 minutes. The crust turns crisp as they cool, while the centre stays soft and creamy.
- Serve the canelés on the same day, while the crust is crisp – lovely with coffee or as a dessert.
Our notes for the recipe
Let the batter rest for at least 12 hours, ideally 24, so the flour has time to hydrate and the air bubbles disappear. This gives you the creamy centre. Copper or metal moulds give the darkest, crispiest crust. Silicone moulds work too, but may need 5-10 minutes extra. Beeswax in the butter gives the classic glossy, crunchy surface. Variation:
Swap the rum for orange liqueur, or use 1 tsp vanilla paste instead of the vanilla pod. For about 16 mini canelés (3.5 cm), bake for 10 minutes at 200 °C and then for 15-20 minutes at 170 °C. Serving:
Serve canelés with coffee, as a dessert with fresh berries or with a glass of dessert wine. Portion size:
The recipe makes 8 canelés, i.e. 2 per serving. If your air fryer is smaller, you can bake them in two batches and keep the rest of the batter chilled in the meantime.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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