Classic French Canneles: A Step-by-Step Recipe Guide

Ingredients

2 cups whole milk
2 tablespoons unsalted butter
1 vanilla bean, split and scraped
1 cup granulated sugar
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
2 tablespoons dark rum
Neutral oil, for brushing

Steps and instructions

In a medium saucepan, combine the milk, butter, and vanilla bean and seeds. Bring to a simmer over medium heat.
While the milk mixture is heating, in a separate bowl, combine the sugar, flour, and salt.
In another bowl, lightly beat the eggs. Slowly add a small amount of the hot milk mixture to the eggs, whisking constantly to temper the eggs.
Gradually add the tempered eggs to the rest of the hot milk mixture, whisking constantly.
Pour the hot milk mixture into the dry ingredients and whisk until smooth. The batter will be very liquid. Let cool for a few minutes, then stir in the rum. Cover and refrigerate for at least 24 hours, or up to 3 days.
Preheat the oven to 475 degrees F (245 degrees C). Brush a cannele mold with oil.
Fill each mold nearly to the top with batter. Place the mold on a baking sheet and bake for 15 minutes.
Reduce the oven temperature to 375 degrees F (190 degrees C). Continue to bake for about 1 hour more, until the canneles are deeply browned and have risen slightly.
Let the canneles cool in the mold for a few minutes, then carefully unmold onto a cooling rack.
Canneles are best served warm or at room temperature the same day they are baked. Enjoy!

Tools for making

Medium saucepan - Used to heat the milk mixture
Bowl - Used to combine dry ingredients
Whisk - Used to mix the batter and incorporate ingredients
Baking sheet - Used to place the cannele molds on during baking
Cannele mold - Specialized mold used to shape the canneles
Cooling rack - Used to cool the canneles after baking

Recipe variations

Adding different flavorings such as orange zest, lemon zest, or almond extract to the batter.
Experimenting with different types of flour, such as using whole wheat flour or substituting a portion of the all-purpose flour with cornmeal.
Using alternative sweeteners like honey, maple syrup, or coconut sugar instead of granulated sugar.
Adding inclusions like chocolate chips, dried fruits, or nuts to the batter.
Creating a savory version by omitting the sugar and adding herbs, cheese, or spices to the batter.
Exploring different shapes and sizes of molds, such as using mini cannele molds or muffin tins.
Trying different cooking methods, like baking the canneles in a convection oven or experimenting with different oven temperatures and baking times.
Creating a gluten-free version by using gluten-free flour blends or almond flour.

Recipe overview

Enjoy a taste of Bordeaux, France with this traditional recipe for Canneles. These small, caramelized pastries have a crispy exterior and a soft, custard-like interior that is absolutely irresistible. The batter is simple to prepare, but patience is required as it needs to rest in the refrigerator for at least 24 hours before baking. The addition of dark rum adds a subtle complexity to the flavor profile. Expect to spend some time in the kitchen, but rest assured the heavenly taste and unique texture of these pastries make it all worth it. They are best served warm or at room temperature the same day they are baked, making them a perfect treat for any occasion. Enjoy the process and the delightful end result of this Canneles recipe!

Common questions

How do I store canneles? Canneles are best stored at room temperature in an airtight container for up to 2 days. However, they are best enjoyed fresh on the day they are baked.
Can I freeze canneles? Yes, you can freeze canneles. After baking and cooling, place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use a different type of mold? While traditionally canneles are baked in copper molds, you can use silicone or non-stick molds as well. Just make sure to adjust the baking time accordingly.
Can I substitute the rum? If you prefer not to use rum, you can substitute it with an equal amount of vanilla extract or another flavored extract of your choice.
Why does the batter need to be refrigerated overnight? Refrigerating the batter allows the flavors to develop and the flour to hydrate fully, resulting in a better texture and taste for the canneles.
Why are my canneles not getting crispy? To achieve a crispy exterior, make sure to bake the canneles at a high temperature initially and then reduce the temperature. Also, using a well-seasoned mold or brushing it with oil ensures proper browning and crispness.

Serving dishes and utensils

Cannele Mold - A specialized mold with fluted sides and a copper interior that helps create the signature shape and caramelization of canneles.
Whisk - Used for mixing the batter and ensuring a smooth consistency.
Saucepan - To heat the milk, butter, and vanilla bean mixture.
Bowls - Needed for combining dry ingredients and beating the eggs.
Baking Sheet - Used to hold the cannele mold during baking and catch any potential spills.
Cooling Rack - Allows the canneles to cool evenly and promotes air circulation.
Brush - Used to brush the cannele mold with oil to prevent sticking.

Origin stories

Canneles de Bordeaux, these delightful little treats, have a fascinating history that dates back to the 16th century in the wine-rich region of Bordeaux, France. It's believed that nuns from the Convent of the Annonciades used to collect flour from the local wine producers, who used egg whites to clarify their wines and had an abundance of leftover egg yolks. Not ones to let anything go to waste, the nuns used these egg yolks, along with vanilla and rum brought back from faraway colonies, to create the batter for canneles. The special copper molds, which give the pastries their distinctive ridged appearance, were filled with the batter and baked to create a custardy interior surrounded by a thick caramelized crust. A sweet solution born out of resourcefulness and necessity, these pastries are now a beloved symbol of the Bordeaux region.

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.