The small, rum and vanilla flavour French Gugelhopf with a light custard centre and a dark, caramelised coat will conquer the heart of anyone with a sweet tooth in a flash.
Remove the Canelés from their packaging. Leave to thaw between 0 °C and 4 °C for 5 hours, and then allow them to stand for 10 minutes at room temperature before eating.
Bake from frozen in oven at 220 °C for 5 – 10 minutes. Leave to cool before serving.