Authentic French Cannelé de Bordeaux Recipe

Ingredients

500 ml milk
50 g butter, plus extra for greasing
1 vanilla pod, split and seeds scraped out
100 g plain flour
250 g granulated sugar
2 eggs
2 egg yolks
50 ml dark rum
Vegetable oil for greasing the molds

Steps and instructions

Heat the milk and butter in a saucepan with the vanilla pod and seeds until just boiling. Remove from the heat and leave to infuse for 15 minutes.
Sift the flour and sugar into a bowl. Whisk the two eggs and two egg yolks in a separate bowl.
Slowly pour the egg mixture into the flour and sugar, whisking until you have a smooth batter.
Strain the infused milk into the batter and whisk to fully combine. Add the rum and mix well. Let the batter rest for at least an hour, but ideally overnight in the refrigerator.
Preheat the oven to 220°C (200°C fan) mark 7. Generously grease a 12-hole cannelé mould or tin with vegetable oil then put in the freezer to chill.
Stir the batter then pour into the chilled moulds, filling them three-quarters full.
Bake for 10 minutes, then reduce the oven temperature to 180°C (160°C fan) and bake for a further 50-60 minutes until the cannelés are dark golden and have pulled away from the sides of the moulds.
Leave to cool in the moulds before turning out. Serve warm or at room temperature.

Tools for making

Saucepan - Used to heat the milk and butter.
Whisk - Used to combine the ingredients and create a smooth batter.
Sieve - Used to sift the flour and sugar into a bowl.
Bowls - Used to whisk the eggs and separate them from the yolks.
Strainer - Used to strain the infused milk into the batter.
Cannelé mould or tin - Used to shape and bake the cannelés.
Vegetable oil - Used to grease the moulds and prevent sticking.
Oven - Used to bake the cannelés.

Recipe variations

Adding grated orange or lemon zest to the batter for a citrus twist.
Using almond or coconut flour instead of plain flour for a gluten-free version.
Experimenting with different types of rum or brandy to vary the flavor.
Adding chocolate chips or chopped nuts to the batter for extra texture.
Replacing the vanilla with other flavorings like almond extract or cardamom for different aromatic profiles.
Using alternative sweeteners such as honey or maple syrup instead of granulated sugar.
Creating a savory version by omitting the sugar and adding herbs, cheese, or cooked bacon to the batter.
Using different molds or tins to achieve different shapes and sizes.
Adding a caramel or fruit compote topping to the cannelés before serving.
Experimenting with different baking times and temperatures to achieve desired texture and caramelization.

Recipe overview

Cannelé de Bordeaux is a classic French dessert known for its contrasting textures - a soft, custard-like center encased in a dark, caramelized crust. These delicious pastries are flavored with vanilla and rum for an aromatic and indulgent treat. The recipe might seem daunting at first glance due to its many steps, but don't be deterred. The process is quite simple, and the results are absolutely worth it. Expect to commit some time to the baking and cooling process to achieve the perfect cannelé - a truly delectable delight that is sure to impress.

Common questions

Can I use a different type of milk? Yes, you can use alternative milk such as almond milk or soy milk, but keep in mind that it may slightly alter the flavor and texture of the cannelés.
Can I substitute the rum with something else? If you prefer not to use rum, you can replace it with an equal amount of another flavored liqueur or simply omit it from the recipe.
Can I make these without a cannelé mould? While a cannelé mould is ideal for achieving the traditional shape and texture, you can try using a similar-sized silicone mould or even a muffin tin as a substitute.
How do I prevent the cannelés from sticking to the mould? Make sure to generously grease the mould with vegetable oil and thoroughly chill it before pouring in the batter. This should help prevent sticking.
Can I store the cannelés? Cannelés are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. However, keep in mind that their texture may slightly change over time.

Serving dishes and utensils

Cannelé mould or tin - A special mould or tin with individual cavities, designed to shape and bake cannelés.
Vegetable oil - Used for greasing the moulds to prevent sticking.
Saucepan - Used to heat the milk and butter for infusing.
Whisk - Used to combine the flour, sugar, eggs, and other ingredients into a smooth batter.
Sifter - Used to sift the flour and sugar to remove any lumps.
Bowl - Used for mixing and whisking various ingredients.
Fine mesh sieve - Used to strain the infused milk into the batter.
Spatula - Used for stirring the batter and scraping the sides of the bowl.
Oven - Used for baking the cannelés at the specified temperatures.
Cooling rack - Used to cool the cannelés after baking and to allow air circulation.

Origin stories

Deep in the heart of France's premier wine region, Bordeaux, a dessert as rich and complex as the local Cabernet Sauvignon was born. The petite and unassuming cannelé, with its golden crust and custard-like interior, has been delighting palates since the 16th century. Legend has it that the cannelé was created by nuns at the Convent of the Annonciades. They collected the flour from the sacks in the port, which were often punctured during unloading and leaking remnants. This humble ingredient, combined with the locally produced eggs and milk, gave birth to the cannelé. Notably, the addition of rum and vanilla, both exotic imports from the New World, would follow later, echoing Bordeaux's status as a hub of international trade. This charming pastry has since become an integral part of Bordeaux's gastronomic identity, and a sweet testament to the region's historic ties to the wider world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.