My recipe for Bordeaux cannelés, with rum and vanilla.
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- Ticket #
- 004
- Date
- Table
- Dessert
- Cuisine
- French
Cannelés
Dessert, French cuisine
My recipe for Bordeaux cannelés, with rum and vanilla.
- Prep
- 1 h
- Cook
- 1 h 10 min
- Total
- 2 h 30 min
- Yield
- × 12
Ingredients
Steps
- Make the batter
Mix the ingredients in the order listed above
- Fill the cannelé mould
Fill each cavity of the mould halfway
- Bake — No convection oven!
Start baking at 425°F/220°C for 10 minutes
- Lower the temperature
Lower the temperature to 355°F/180°C for 50 minutes
- Rest in the warm oven
Turn the oven off and let the cannelés rest for 10 minutes
- Enjoy
Bon appétit!
Chef's noteNotes
Cannelés are a specialty of Bordeaux. The batter is easy to make, but the baking is somewhat tricky. Stick to the times and temperatures, or the cannelés will come out underbaked.