Cannelés de Bordeaux

These are mini cannelés de Bordeaux (sometimes called cannelés bordelais). Easy to make and amazingly delicious. Cannelés are made by preparing a sweet batter, leaving it for 24 hours and then baking in a special mold in very high (later just high) heat. The idea is to get a crispy caramelized exterior and a soft middle. I prefer the mini version (about the size of your thumb) because the ratio of exterior to interior is greater, but you will find the full-size version (1-3/4" high by 2" across at the top) at most good patisseries in Paris.

So here's the recipe.
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You really need a silicone pan to make these. Available on-line through Amazon.com and sometimes at Zabar's (at least the full-size versions).


The following is a recipe adapted from Ateliers des Chefs, a French cooking school with numerous branches in Paris and elsewhere in France.

Mini Cannelés de Bordeaux (makes about 40)

500 g milk
1 vanilla bean
55 g butter
250 g sugar
1 large egg
3 large egg yolks
50 g dark rum
125 g all-purpose flour

1. Bring the milk, the vanilla bean (split in two and the seeds scraped into the milk), the sugar and the butter to a boil. Let cool to room temperature.

2. Make a well with the flour and in the middle add the eggs. Mix with a fork while gradually incorporating the milk (straining out the pieces of vanilla bean).

3. Add the rum and let it rest in the fridge for at least 24 hours.

4. Pour into a squeeze bottle using a funnel. Place the soft cannelé molds on a half sheet or cookie pan. Then fill the cannelé molds nearly to the top.

5. Bake at 570 degrees (or as high as your oven will get) for 10 minutes. Then turn the oven down to 410 and bake for another 50 minutes or so. The tops should be very dark, a little burned is OK.

6. Remove from oven and allow them to cool to room temperature. Then turn over the silicone pan and they should fall out.

Bobby Jay