Cannelés de Bordeaux

Name: Cannelés de Bordeaux
Prep time: 20 min
Cook time: 60 min
Total time: 800 min
Yield: 12 cannelés
Cuisine: French
Ingredients: 500 ml whole milk; 50 g unsalted butter (plus extra for greasing); 1 whole vanilla bean (split and seeds scraped); 100 g all-purpose flour (sifted); 250 g granulated sugar; 2 large eggs; 2 egg yolks; 60 ml dark rum

800 min 12 cannelés Medium

All Recipes

Cannelés de Bordeaux

Indulge in these delightful French pastries with a caramelized crust and tender, custardy interior.

Prep

20 min

Cook

60 min

Total

800 min

Servings

Difficulty

Medium

Cannelés de Bordeaux are a classic French pastry, originating from the Bordeaux region. Known for their unique shape and texture, these small cakes boast a rich, caramelized crust with a soft, custard-like interior. They are traditionally flavoured with vanilla and rum, making them a favourite for those who enjoy delicate, aromatic desserts. Creating the perfect cannelé is an art that combines precision and patience. The batter requires an overnight rest to develop its distinct flavours and achieve the ideal consistency. Though they may seem intimidating at first, with the right technique and tools, you can bring a piece of Bordeaux to your own kitchen.

Ingredients

Servings

Cannelé Batter

Instructions

Prepare the milk mixture

In a saucepan, heat the milk, butter, and vanilla bean (both seeds and pod) on medium until the butter melts. Remove from heat and let it cool slightly.

Pro tip: Do not boil the milk; just warm it enough to melt the butter.

Combine dry ingredients

In a large bowl, mix the flour and sugar. Create a well in the centre.

Mix wet and dry ingredients

Gradually pour the milk mixture into the flour mixture, whisking continuously to avoid lumps. Add eggs, egg yolks, and rum, and mix until smooth.

Pro tip: Strain the batter if there are lumps for a smooth consistency.

Chill the batter

Cover the bowl and refrigerate the batter for at least 12 hours or overnight.

Pro tip: Chilling enhances the flavour and texture of the final cannelés.

Prepare the moulds

Preheat the oven to 240°C (465°F). Grease the moulds with butter.

Pro tip: Using a pastry brush can help coat the moulds evenly.

Bake the cannelés

Fill each mould about 3/4 full with the chilled batter. Bake for 15 minutes, then reduce the oven temperature to 180°C (355°F) and bake for another 45 minutes.

Pro tip: The cannelés are done when deeply caramelized and easily release from their moulds.

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Tips & Tricks

<ul><li>Ensure the batter rests overnight for optimal flavour and texture.</li><li>Use copper moulds for the best results, but silicone moulds work too.</li><li>Preheat the oven well to achieve a perfect caramelized exterior.</li><li>Do not overfill the moulds to avoid spillage and uneven baking.</li></ul>

Serving Suggestions

Cannelés are best enjoyed fresh, but they can be stored in an airtight container for up to two days. To rejuvenate their crispness, briefly reheat them in a preheated oven at 175°C (350°F) for about 5 minutes. Serve these delightful treats with a cup of coffee or tea for a quintessential French experience. They also pair wonderfully with a glass of dessert wine or champagne for a more indulgent pairing.