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Cannelés de Bordeaux (or simply Cannelés) are a classic French pastry with a unique texture: a caramelized, crispy exterior and a soft, custard-like interior. Infused with vanilla and a hint of rum, these little cakes are perfect for anyone who loves a sweet, flavorful treat with a satisfying contrast of textures. They are best served fresh and slightly warm, making them an irresistible option for any occasion.

Full Recipe:

Ingredients

For the Cannelés:

500 ml full cream milk (or whole milk)
1 fresh vanilla bean (or 1.5-2 tsp vanilla paste)
50 g unsalted butter
150 g caster sugar (fine white sugar)
2 large eggs
2 egg yolks
120 g plain (all-purpose) flour
¼ tsp fine salt
45 ml rum (optional)
Unsalted butter for greasing the molds

Directions

Infuse the Milk: Place the milk, butter, and vanilla bean (split and scraped) in a saucepan. Heat over low heat, stirring occasionally, until it simmers. Remove from heat and let the vanilla infuse for 10-15 minutes. Remove the vanilla pod.
Prepare the Egg Mixture: In a separate bowl, whisk the eggs, egg yolks, and sugar until well combined. Add the sifted flour and salt, and mix until smooth.
Combine Milk and Egg Mixture: Gradually add the warm milk mixture to the egg mixture while whisking to prevent curdling. Add rum (if using) and mix until fully combined.
Rest the Batter: Cover the batter with plastic wrap and refrigerate for at least 12 hours, ideally 24 hours, to allow the flavors to develop.
Preheat the Oven: Preheat your oven to 215°C (420°F).
Prepare the Molds: Grease the cannelé molds with soft butter using a pastry brush.
Fill the Molds: Fill the molds about ¾ full with the batter.
Bake the Cannelés: Bake for 20 minutes at 215°C (420°F), then reduce the temperature to 180°C (350°F) and bake for an additional 35-40 minutes, or until the cannelés have a deep caramelized crust.
Cool and Serve: Let the cannelés cool in the pan for 5 minutes before flipping them out onto a cooling rack. Allow them to cool completely before serving.

Nutrients (per cannelé)

Calories: 169 kcal
Fat: 6g
- Saturated Fat: 3g
Carbohydrates: 22g
- Sugar: 15g
Protein: 4g
Sodium: 77mg
Cholesterol: 74mg
Potassium: 90mg
Fiber: 0.3g

Why Cannelés Are So Special

Cannelés are special because of their remarkable texture and flavor. The caramelized, crunchy exterior gives a satisfying bite, while the soft, custard-like center offers a rich and velvety contrast. This unique texture profile sets them apart from other pastries, making them a true delicacy. The infusion of vanilla and a subtle touch of rum enhances the flavor, giving each bite a warmth and depth that is both comforting and sophisticated.

The traditional method of making Cannelés involves allowing the batter to rest for several hours (or even overnight) before baking, which helps to develop the flavors and ensures a perfectly smooth, custard-like texture on the inside. The baking process also contributes to the unique caramelized crust, which is achieved by initially baking at a high temperature and then lowering it for the remainder of the cooking time.

Key Ingredients and Their Role in the Recipe

Milk: Full cream or whole milk is used to create the custard base for Cannelés. The milk’s fat content contributes to the soft and rich interior of the pastry.
Vanilla Bean: The vanilla bean (or vanilla paste) infuses the milk with its aromatic flavor, which is one of the defining characteristics of Cannelés. The deep, warm notes of vanilla are central to the overall flavor profile of the pastry.
Butter: Unsalted butter is used to add richness and moisture to the batter. It also helps with the caramelization of the exterior, contributing to the golden, crispy crust.
Sugar: Caster sugar (fine white sugar) sweetens the batter and contributes to the caramelization process, helping to form the crispy, golden-brown exterior.
Eggs and Egg Yolks: The eggs help bind the ingredients together, while the egg yolks contribute to the custard-like texture of the interior.
Flour: Plain (all-purpose) flour provides structure to the batter, creating a balanced consistency between the airy interior and the dense crust.
Salt: A small amount of fine salt helps to balance the sweetness and enhance the other flavors in the batter.
Rum (Optional): The addition of rum provides a subtle, complex flavor that complements the vanilla and adds a hint of warmth to the overall taste.
Butter for Greasing: Greasing the molds with butter ensures that the Cannelés will release easily after baking and helps with the caramelization process on the exterior.

How to Make the Perfect Cannelés

Making Cannelés requires a few simple steps, though it does involve some patience to allow the batter to rest and develop its flavors. Here’s a step-by-step guide to help you create these delicious French pastries:

Infuse the Milk: In a saucepan, combine the milk, butter, and vanilla bean (split and scraped). Heat the mixture over low heat, stirring occasionally, until it simmers. Remove from the heat and let the vanilla infuse the milk for 10-15 minutes. Once done, remove the vanilla pod and discard it.
Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, egg yolks, and sugar until well combined. Add the sifted flour and salt to the mixture and mix until smooth.
Combine the Milk and Egg Mixture: Gradually add the warm milk mixture to the egg mixture, whisking constantly to prevent curdling. Once combined, add the rum (if using) and mix until fully incorporated.
Rest the Batter: Cover the batter with plastic wrap and refrigerate it for at least 12 hours, ideally 24 hours, to allow the flavors to develop and the batter to rest. This step is crucial to achieving the ideal texture for the Cannelés.
Preheat the Oven: Preheat your oven to 215°C (420°F). This high temperature is key to achieving the characteristic caramelized exterior of the Cannelés.
Prepare the Molds: Grease the Cannelé molds with softened unsalted butter using a pastry brush. Be sure to coat every part of the mold, including the sides, as this will help the Cannelés develop a golden, crisp crust.
Fill the Molds: Carefully pour the batter into the molds, filling them about ¾ full. Do not overfill, as the Cannelés will expand during baking.
Bake the Cannelés: Bake the Cannelés at 215°C (420°F) for 20 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional 35-40 minutes, or until the exterior is deeply caramelized and golden brown.
Cool the Cannelés: Once baked, let the Cannelés cool in the molds for 5 minutes before flipping them out onto a cooling rack. The caramelized exterior will be crisp and slightly crunchy, while the interior will be soft and custard-like.
Serve: Cannelés are best served fresh and slightly warm. Enjoy them as a sweet treat with a cup of coffee or tea, or as a special dessert at any occasion.

Pro Tips for Perfect Cannelés

Rest the Batter: Allowing the batter to rest for at least 12 hours (and ideally 24 hours) is key to achieving the right texture. The rest period helps the flour hydrate fully and allows the flavors to meld together, resulting in a more flavorful and tender interior.
Use Quality Vanilla: The flavor of the vanilla is one of the most important components of Cannelés. If you can, use a fresh vanilla bean or high-quality vanilla paste for the best results.
Grease the Molds Well: The molds must be greased thoroughly to ensure the Cannelés release easily after baking. Be generous with the butter, and make sure the entire mold is coated, including the sides.
Monitor the Baking Time: Cannelés bake at a high temperature, and the exterior should be deeply caramelized. If the tops are browning too quickly, you can loosely cover them with aluminum foil to prevent burning while the interior continues to bake.
Cooling is Important: Allow the Cannelés to cool for a few minutes in the molds before removing them. This helps maintain the structure and prevents them from falling apart.

Serving Suggestions for Cannelés

Cannelés are incredibly versatile and can be served in various ways:

As a Dessert: Serve Cannelés as an elegant dessert at a dinner party or special occasion. They are especially delicious paired with a glass of dessert wine, such as a Sauternes, or with a cup of strong coffee or tea.
For Afternoon Tea: Cannelés make a perfect addition to an afternoon tea spread. Their slightly crisp exterior and soft interior pair beautifully with both hot and cold beverages.
As a Snack: Enjoy a Cannelé with your morning coffee or as an afternoon snack. Their rich, custard-like center makes them a satisfying treat any time of day.

Nutritional Information for Cannelés

Each Cannelé contains approximately 169 calories, with 6 grams of fat, including 3 grams of saturated fat. It provides 22 grams of carbohydrates, with 15 grams of sugar, making it a slightly indulgent treat. Cannelés also provide 4 grams of protein per serving, making them a satisfying snack or dessert. While they do contain a moderate amount of sugar, they are a rich and flavorful treat that can be enjoyed in moderation.

Conclusion

Cannelés de Bordeaux are an elegant and delicious French pastry that offers a delightful contrast of textures: a crisp, caramelized exterior and a soft, custard-like interior. With their infusion of vanilla and subtle hint of rum, they are a sophisticated treat perfect for any occasion. Whether served as a dessert or as part of a special afternoon tea, these little cakes are sure to impress with their complex flavors and beautiful presentation. With a little patience and care, you can recreate this classic French pastry in your own kitchen and enjoy a truly indulgent treat.

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