Cannelés Bordelais (Or Cannelés from Bordeaux ... pronounced can-a-lay)

September 19, 2017




1 litre milk

2 vanilla pods

500g icing sugar

4 whole eggs

4 egg yolks

200g flour

100g unsalted melted butter

30g rum (or leave out if you like)




Turn oven onto 180 degree celcius. 


Bring 1 litre milk to the boil, then split vanilla pods and add to milk. 
Put this to the side and let cool, which will allow the vanilla to infuse into a delicious and delicate flavour. 

In a separate bowl, whisk the 4 whole eggs + an additional 4 egg yolks together then gently add the icing sugar. Add sifted flour and the cooled milk. Follow by adding in the melted (cooled) butter and the rum.

Make sure you have the cannelé moulds nearby, and pour the mixture into each - about 3/4 of the way up. Now traditionally - to get that delicious crispy golden exterior layer you would brush melted beeswax into each individual mould.
Beeswax was a bit tricky to find, and I ended up getting a bar of it (looked like a bar of soap) from a farmers market. So if you can get your hands on some, DEFINITELY do so. 


Bake for about 60 minutes in middle of oven. There is quite a bit of difference in recipes out there, so if you are a confident baker or like to experiment, have a read of a few different ones and see what works best for you. 


You'll need to let the moulds cool completely before tipping the cannelés out, especially if you have a silicone mould.  But be sure to eat them warm!! With a a bit of double cream on the side even.






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