Cannelés Bordelais

Canneles Bordelais Canneles Bordelais

Cannelés Bordelais are my specialty! They are my little pride and joy. I love individual desserts and it’s always a pleasure to see people’s surprise as they bite into the cannelés hard, caramelized outside only to find a gooey, bread-pudding like inside. Did you know that five of them cost $35 at a bakery? Well now you can make them yourself! The best mold is the copper mold but silicone molds will do the trick and they are much cheaper!

Out of all the things I’ve made before, this is everyone’s absolute favorite.

Cannelés Bordelais
For 16  cannelés bordelais

17 oz (50 cl) of whole milk
7/8 cup (100 g) of all-purpose flour, sifted
1 cup (220 g) of sugar
2 eggs
2 egg yolks
1/2 vanilla bean
1 tbsp. of rum
1/4 cup (50 g) of butter + extra
1 pinch of salt

How to make canneles bordelais:

In a small pot, boil the milk with the vanilla bean half and the butter.
In a separate bowl, add the sifted flour, sugar, eggs and egg yolks and whisk together. Slowly add the milk through a strainer.
Let the batter cool before adding your tablespoon of rum.
Place the bowl in the fridge for an hour.

Preheat the oven to 425°F (220°C) is using silicone molds and 460°F (240°C) if using copper molds.
Butter the inside of your molds.
Pour in the batter until it fills 3/4th of the mold.
Cook for 20 min if using silicone molds and 12 minutes if using copper molds, then lower the temperature to 350°F (180°C) for an hour.
Remove from the molds while warm and eat them right away.
They’ll still be delicious cold but they’re so much better warm!

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