A specialty of French pastry, cannelés originate from the city of Bordeaux. This preparation is made with sugar, eggs, butter, and flour, flavored with rum and vanilla essence. Traditionally, they are baked in special bronze molds with grooves, but nowadays, similar molds made of aluminum or silicone are also available...
Ingredients
milk500mL
vanilla pods vanilla pods2
whole eggs3
egg whites3
sugar250g
flour125g
butter50g
rum50mL
sugar and butter for greasing the molds
Nutrition (per serving)
Calories
179.2kcal (8.96%)
Protein
2.3g (4.58%)
Carbs
24.2g (8.79%)
Sugars
20.8g (41.66%)
Healthy Fat
2.5g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
How to make Cannelés
Prepare the batter 24 hours in advance
- Step 1
Split the vanilla pods and scrape out the seeds. Place the seeds in a saucepan with the milk and heat gently until it boils. Remove from heat, strain the milk, and add the butter, mixing well.
Mix the dry ingredients
- Step 1
In a bowl, combine the flour and sugar.
Combine wet and dry ingredients
- Step 1
Beat the 3 whole eggs and the 3 egg whites. Gradually add the still-warm milk while whisking to prevent lumps from forming. Finally, add the rum, mix well, and let the batter rest in the refrigerator for 24 hours.
After 24 hours
- Step 1
Stir the batter and strain it through a fine sieve or chinois. Let it sit at room temperature for one hour before baking the cannelés.
Prepare the molds
- Step 1
Grease the molds with butter and sprinkle them with sugar. Fill the molds with the batter, leaving them only ¾ full.
Bake
- Step 1
Preheat the oven and bake the cannelés for the first 11 minutes at 250°C (482°F). Then lower the temperature to 180°C (356°F) and continue baking for another 45 to 60 minutes.
Cool
- Step 1
Once the cannelés are baked, remove them from the oven and unmold them while still hot. Place them on a wire rack to cool completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
179.2kcal (8.96%)
Protein
2.3g (4.58%)
Carbs
24.2g (8.79%)
Sugars
20.8g (41.66%)
Healthy Fat
2.5g
Unhealthy Fat
4.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Prepare the batter a day in advance to allow the flavors to develop fully.
Ensure the molds are well-greased and sugared to achieve the signature caramelized crust.
Straining the batter before baking ensures a smooth texture for the cannelés.
Allow the batter to come to room temperature before baking for even cooking.
FAQS
Why should the batter rest for 24 hours?
Resting the batter allows the flavors to meld and ensures a smoother texture for the cannelés.
Can I use silicone molds instead of traditional bronze molds?
Yes, silicone molds can be used, but traditional bronze molds are preferred for achieving the best caramelized crust.
What is the purpose of baking at two different temperatures?
Baking at two different temperatures helps form a crispy caramelized shell while keeping the interior moist and tender.
Can I substitute rum with another ingredient?
Yes, you can substitute rum with a non-alcoholic vanilla extract or another flavored liqueur of your choice.
How should I store leftover cannelés?
Store leftover cannelés in an airtight container at room temperature for up to two days. They are best enjoyed fresh.
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