Recipe：Matcha Canelé

 

 Characteristics of Matcha Canelé 

Matcha canelé is a refined fusion of the classic French canelé and the rich tradition of Japanese matcha.

The exterior is baked at high heat to create a crisp, caramelized crust, while the inside remains tender, moist, and slightly chewy. The matcha blended into the batter adds a pleasant bitterness and depth, balancing beautifully with the sweetness. Its vibrant green interior highlights the quality of the tea and creates a striking visual contrast. After unmolding, rebaking the canelés enhances the caramelization on the sides and bottom, resulting in an even more satisfying texture. It is a unique confection that harmonizes tradition and innovation.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Matcha Canelé (Makes 6) – Ingredients


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2：Tips for Pouring Matcha Canelé Batter into Molds
Step Tip
Preparing the molds Coat molds evenly with butter or beeswax and chill before use for a smooth release.
Batter temperature Rest the batter overnight in the fridge to reduce bubbles and enhance flavor.
Pouring technique Pour gently along the mold’s edge to avoid introducing air bubbles.
Fill level Fill molds to 80–90% full. Overfilling causes overflow; underfilling leads to shrinkage.
After pouring Use a toothpick to pop surface bubbles for a smoother baked finish.

 

3： Tips for Baking Matcha Canelés in the Oven
Step Tip
Preheating Preheat oven to 200–220°C (392–428°F). Starting hot helps create a crisp crust.
Baking time Bake at high heat (220°C) for 10 minutes, then lower to 180–190°C (356–374°F) for 50–60 minutes.
Mold prep Coat molds evenly with beeswax or butter and chill before use for even browning.
After unmolding Once removed from molds, rebake at 180°C for 5–10 minutes to enhance browning and texture.
Doneness check Look for a caramelized crust and golden bottom. The interior should remain soft and custardy.