Traditional Cannelés de Bordeaux

Name: Traditional Cannelés de Bordeaux
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: France
Ingredients: 500 ml of whole milk; 125 g of flour; 250 g of sugar; 2 eggs (whole); 2 egg yolks; 25 g of butter; 15 g of butter; 50 ml of gold rum; 1 tsp of vanilla extract

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Discover the authentic recipe for cannelés de Bordeaux, those little treats with a caramelized crust and a tender, fragrant center. Perfect with coffee or tea.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Rest: 12 h
Difficulty: Medium
Per person: €0.42

By the CookinBreak team

Instructions

Tap a number to check off the step, and a time to start a timer.

In a saucepan, heat the milk with the vanilla extract and the butter for the batter until barely simmering. Let cool until lukewarm.

In a large bowl, mix the sugar, flour and salt with a whisk.
Add the whole eggs and egg yolks one at a time to the dry mixture, mixing well to avoid lumps.
Gradually pour the warm milk and the amber rum over the mixture, whisking continuously to get a smooth, uniform batter.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least twelve hours, ideally twenty-four hours. This resting time is crucial for the texture of the cannelés.
Before baking, preheat your oven to 475 °F. Melt the butter for the molds. Generously brush the inside of each cannelé mold with the melted butter, then flour them. Tap out the excess flour.
Gently stir the rested batter without whisking it so you don't incorporate air. Fill each mold three-quarters full.
Place the cannelés in the oven and bake for ten minutes at 475 °F. Then lower the temperature to 350 °F and continue baking for forty to fifty minutes, until the cannelés are nicely golden and caramelized.
Unmold the cannelés as soon as they come out of the oven and let them cool completely on a rack before enjoying. They are best eaten the same day.

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Nutrition facts

per serving · estimate

200kcal

Protein4 g8%
Carbs30 g63%
Fat6 g28%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a nice crispy crust, make sure to butter and flour your cannelé molds well, ideally copper ones. A sufficient resting time for the batter is essential to develop the flavors and texture.

Freezing : Can you freeze this recipe?

Yes

Baked cannelés: works very well, up to 2 months in individual freezer bags. Thaw at room temperature then reheat.

Storage : How long does it keep?

Baked cannelés: keep 2-3 days max in a non-airtight container at room temperature to prevent the crust from softening, or airtight in the fridge for 3 days but they lose some crispness.

Making ahead : Can you make it the day before?

Yes

Cannelé batter benefits from a 24h maturation in the refrigerator to develop the aromas and improve the texture.

Reheating : How do you reheat it?

Conventional oven: 5-7 minutes at 180°C to bring back the crispness. Air fryer: 3-5 minutes at 160°C. Microwave not recommended (softens the crust).

Variations

Ideally let the batter rest for 24 hours in the refrigerator.
Fill the molds three-quarters full.
Serve them with a coffee.

Mistakes to avoid

Whisking the rested batter: stir it gently so as not to incorporate air.
Cutting the resting time short: allow at least 12 hours.
Forgetting to butter and flour the molds.

Frequently asked questions

Why does the batter need to rest for so long?

Let the batter rest in the refrigerator for at least 12 hours, ideally 24 hours: this resting time is crucial for the texture of the cannelés, with a caramelized crust and a tender center.

How do I make the cannelé batter?

Heat the milk with the vanilla and the butter for the batter, mix the sugar, flour and salt, stir in the whole eggs and yolks, then pour in the lukewarm milk and the rum, whisking until smooth.

How do I bake the cannelés?

Butter and flour the molds, fill them three-quarters full, bake for 10 minutes at 240 °C then lower to 180 °C for 40 to 50 minutes, until the crust is nicely caramelized.

When should I unmold the cannelés?

Unmold them as soon as they come out of the oven, then let them cool completely on a rack before enjoying: the crust hardens as it cools while the center stays soft.