Recipe: Cannelés Bourdelais [omg]
Sunday, June 1, 2025
I got a wild hare to make Cannelés de Bordeaux, a sort of fiddly French pastry. I used the recipe from Eat Live Travel Write as she did some extensive testing with molds, preparations, recipes, etc. The first batch (shown in the bottom row below) was a pretty good success, despite accidentally forgetting to turn the temperature down to 400-degrees! The second batch (shown above) was more brown, less black. There should be a bit of black - but I think I might like even less. And batches 3-6 (shown in the first row below) turned out the best. I've put in my minor adjustments into the recipe below. Tasty, crunchy exteriors and soft custardy interiors. What's not to love?!Cannelés de Bordeaux
Makes 16 cannelésIngredients
- 2c (500 ml) milk
- 2Tsbp (27 g/ 1/4 stick) unsalted butter
- 1c (200g) sugar
- 1c (150g) flour
- 2 eggs
- 2 egg yolks
- 1/4 c (60ml) dark rum (or rhum
- 3tsp pure vanilla extract
- Melted unsalted butter, small amount for the mold
Directions (day before)
- Bring milk and butter to a boil in a saucepan. Remove from the heat and cool slightly, stirring occasionally to reduce some heat.
- Whisk sugar, flour, eggs and egg yolks in a small bowl until a soft paste-like consistency.
- Pour in the milk mixture whisking gently until you have a smooth liquid.
- Add the vanilla and rum and give it one last stir (don't whisk air into the batter).
- Using a wire strainer, strain the batter over a glass container (preferably something pour-able), cover with plastic wrap, and refrigerate 12-24 hours.
Directions (ready to bake)
- Preheat oven to 450˚F (230˚C).
- Brush silicone molds with a little melted butter. Coat the molds sparingly and turn the molds upside down over a paper towel to drain excess butter from inside. Set aside (at room temperature).
- Remove batter from fridge, give it a stir and set aside.
- When the oven reaches temperature, stir batter one final time and pour into the molds at about 3/4 full.
- Place the silicone molds on thin baking tray and bake at 450˚F (230˚C) for 30 minutes.
- Reduce heat to 400˚F (200˚C), cover with foil, and bake for 30 more minutes.
- After 30 minutes, remove tray from oven. Carefully flip the cannelés out of the molds onto a cool, thin baking tray so they are right side up. They should slide right out of the molds.
- Bake for 5-9 more minutes, depending on your preferred darkness.
- Remove tray from oven, place on a wire cooling rack until reaching room temperature.
- Best eaten the day they are made (after about 2 hours at room temperature). They can be kept in an airtight container overnight but they lose some of their crunchy exterior.




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