Cannelés de Bordeaux
Cannelés de Bordeaux are small French pastries with a deeply caramelized, almost crunchy exterior and a soft, custardy center flavored with vanilla and rum. Getting that contrast right depends on properly seasoned copper or silicone molds and a high initial oven temperature. The batter should rest overnight, and baking takes about 50–60 minutes.
Equipment
- Medium saucepan
- Mixing Bowl
- Whisk
- Fine Mesh Sieve
- Cannelé molds
- Baking sheet
Ingredients
- 2 cups whole milk preferably organic
- 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 cup all-purpose flour sifted
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon dark rum
- ¼ teaspoon salt
Instructions
- In a medium saucepan, combine the milk and butter. Heat gently over medium heat until the butter has melted and the milk is just about to simmer. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the sugar, flour, and salt until well combined.
- Lightly beat the eggs in a separate bowl, then whisk them into the dry ingredients until smooth.
- Gradually pour in the warm milk mixture, stirring continuously to prevent lumps. Strain the mixture through a fine-mesh sieve to ensure a silky smooth batter.
- Stir in the vanilla extract and dark rum. Cover the batter with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 24 hours for optimal flavor.
- Preheat the oven to 450°F (230°C). Grease the cannelé molds with butter, and place them on a baking sheet.
- Fill each mold with the batter, leaving about 1/4 inch (0.6 cm) from the top. Bake in the preheated oven for 15 minutes, then lower the temperature to 375°F (190°C) and bake for an additional 45 minutes, until the cannelés are dark brown and caramelized.
- Remove from the oven and let them cool for a few minutes before carefully unmolding. Serve warm or at room temperature.
Notes
Tammy’s Tips:
- For a crispier outer layer, consider using beeswax to coat the molds instead of butter.
- If you prefer a non-alcoholic version, omit the rum and increase the vanilla extract to three teaspoons.
Nutrition
Calories: 160kcalCarbohydrates: 27gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 41mgSodium: 76mgPotassium: 86mgFiber: 0.3gSugar: 19gVitamin A: 169IUCalcium: 57mgIron: 1mg
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