Name: Classic Bordeaux Cannelés
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: French cuisine
Ingredients: 500 ml milk (full-fat); 50 g butter (unsalted); 125 g sugar (granulated); 2 pcs eggs (large, plus 2 egg yolks); 110 g flour (all-purpose); 1 pcs vanilla bean (split and scraped); 50 ml dark rum

Golden-brown Bordeaux cannelés with a tall, caramelized crust and a custardy, dark interior sit attractively arranged on a rustic wooden board, ready to be enjoyed.

Prep: 20 min • Cook: 60 min. Authentic Cannelés de Bordeaux featuring a deeply caramelized crust and a rich, vanilla and rum-infused custardy interior, perfect for traditionalists looking to recreate this iconic French pastry.

Preparation time: 20 min
Cooking time: 1 hr
Total time: 1 hr 20 min
Servings: 10

Instructions

Preparing the Batter

1In a saucepan, combine milk, butter, and the scraped vanilla bean seeds and pod. Heat until just simmering, then remove from heat and let infuse for 10 minutes. Remove the vanilla pod.
2In a large bowl, whisk together sugar, whole eggs, and egg yolks until pale and creamy.
3Gradually whisk in the flour until smooth and no lumps remain.
4Slowly pour the warm milk mixture into the egg and flour mixture, whisking constantly until well combined.
5Stir in the dark rum. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours for best results.

Baking the Cannelés

1Preheat your oven to 220°C (425°F). If using traditional copper molds, lightly butter and flour them or use a beeswax mixture. If using silicone molds, they typically do not need greasing.
2Remove the batter from the refrigerator and whisk gently to combine, being careful not to incorporate too much air.
3Fill the cannelé molds about three-quarters full.
4Bake for 15 minutes at 220°C (425°F), then reduce the oven temperature to 180°C (350°F) and continue baking for 45-55 minutes, or until the cannelés have a deep, caramelized brown crust.
5Remove from the oven and immediately invert the cannelés onto a wire rack to cool completely. This prevents them from steaming and losing their crispness.

Instructions

Preparing the Batter

1In a saucepan, combine milk, butter, and the scraped vanilla bean seeds and pod. Heat until just simmering, then remove from heat and let infuse for 10 minutes. Remove the vanilla pod.
2In a large bowl, whisk together sugar, whole eggs, and egg yolks until pale and creamy.
3Gradually whisk in the flour until smooth and no lumps remain.
4Slowly pour the warm milk mixture into the egg and flour mixture, whisking constantly until well combined.
5Stir in the dark rum. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, or up to 48 hours for best results.

Baking the Cannelés

1Preheat your oven to 220°C (425°F). If using traditional copper molds, lightly butter and flour them or use a beeswax mixture. If using silicone molds, they typically do not need greasing.
2Remove the batter from the refrigerator and whisk gently to combine, being careful not to incorporate too much air.
3Fill the cannelé molds about three-quarters full.
4Bake for 15 minutes at 220°C (425°F), then reduce the oven temperature to 180°C (350°F) and continue baking for 45-55 minutes, or until the cannelés have a deep, caramelized brown crust.
5Remove from the oven and immediately invert the cannelés onto a wire rack to cool completely. This prevents them from steaming and losing their crispness.

Nutrition Information

Calories: 231 kcal
Protein: 3 g
Fat: 10 g
Carbs: 32 g

Nutrient	Per serving
Calories	231 kcal
Protein	3 g
Fat	10 g
Carbs	32 g

Tips

Chilling the batter for 24-48 hours is crucial for developing flavor and achieving the desired textu
For the best crust, consider using traditional copper cannelé molds and greasing them with a mixture
Serve cannelés at room temperature, shortly after they have cooled, to enjoy their contrast of crisp