How to Make Japanese-Style Canelés de Bordeaux (Chocolate, Matcha & Custard Flavor Recipe)

Canelés de Bordeaux are iconic French pastries known for their caramelized crust and custardy center. First made by nuns in 18th-century Bordeaux using leftover egg yolks, they’ve since become a beloved treat worldwide.

In Japan, bakers have reimagined them with delicate local flavors. This guide shows how to make a Japanese-inspired version, including matcha, chocolate, and custard canelés.

Their signature texture comes from a crêpe-like batter that is chilled overnight, then baked in fluted molds, traditionally made of copper, but silicone works too with some time tweaks.

Inspired by the renowned Canele du Japon bakery in Osaka, this recipe features three delicious variations:

• Custard (Classic): A traditional French flavor infused with vanilla and a hint of rum for a rich, aromatic base.
• Matcha: A refined Japanese twist with the earthy bitterness of green tea. For best results, mix a small portion of the batter with the matcha powder until smooth, then blend it into the rest of the batter.
• Chocolate: Deep and indulgent. Incorporate melted dark chocolate into the batter for a bold, luxurious taste.

There are also some other recipe variations that you can try. Such as a Rum-free version to skip the rum and use extra vanilla for a kid-friendly version. Or Gluten-free, by using rice flour or a gluten-free flour blend.

Here are some of my tips for perfect canelé texture:

• Chill the batter overnight to allow the flavors and texture to fully develop.
• Preheat your oven thoroughly. Start at 230°C (445°F) for 20 minutes, then lower to 180°C (355°F) to finish baking.
• Fill molds 70–80% full to give the batter room to rise without overflowing.
• Unmold while still hot to preserve the crisp, caramelized crust.
• Best enjoyed fresh: Canelés taste best 4–6 hours after baking. Store any extras in an airtight container at room temperature for up to 2 days.
• To re-crisp, warm them in a 160°C (320°F) oven for 5–7 minutes.

If you like this recipe, you might also like trying other Japanese-style custard desserts. Check out our recipe for purin (Japanese custard pudding), a smooth and creamy classic. For something fluffy and indulgent, try our nama donuts filled with rich custard cream. You can also bake korone, chocolate, or custard-filled horn-shaped bread, or whip up a batch of Japanese choux cream puffs for a light, airy treat.