Canneles de Bordeaux

November 6, 2019 Published by Dina



These little beauties have a reputation of being very complicated to make. True, if you plan to use the bees wax the traditional Bordeaux method calls for greasing the inside of the molds. This did not appeal to me for some reason, although I did start with good intentions and went out and bought the wax (who knows if it’s the edible kind, I bought it at a candle shop). In any event, I did not use it. I love eating cannéles and they are not readily available so to make them myself I decided to skip the bees wax and instead butter the molds well and then spray them with non-stick oil spray that I use in baking other things. This double protection paid off and amazingly, the outer crust was crisp as it should be, and the inside nice and cooked custard-like, as well as it should be.

A couple of things though are important and non-negotiable:

♥     First, you should invest in the real copper molds (expensive) because you don’t get the same results in the silicon ones. At least that is my experience. Once you use them, don’t wash them, just wipe them clean with a cloth.

♥     Second, you must let the batter rest in the fridge for 48 hours before attempting to bake the cannéles. I have tried to rush it and the results were discouraging.

I read many recipes online and came up with this one, tried it twice and it worked beautifully.



2 cups milk
2 teaspoons vanilla extract (of course you can use vanilla bean, but not everyone has it)

1 1/4 cups sugar
4 oz flour
4 tablespoons melted butter
2 whole eggs
2 egg yolks
3 tablespoons rum

Melted butter to coat the molds
Spray oil (not the floured type, just canola or similar)


Bring milk to a simmer, then add the vanilla and stir. Keep warm on low heat.

Place sugar in a bowl, add the eggs and whisk to combine.

Add the melted butter and mix it in.

Temper the eggs by drizzling in the hot milk gradually, a tablespoonful at a time, whisking constantly. This will prevent the eggs from scrambling from the heat.

Add the rum and mix it in.

Pour through a sieve into a glass storage container (to avoid any lumps), cover the top of the custard with plastic and refrigerate for 48 hours. Don’t try to speed this up or your work will be in vain.

When you are ready to proceed:

Preheat the oven to 450F.

Melt the butter in the microwave and drizzle it into the cannéles mold to the top, one at a time. Use one to drizzle the butter into the next. Alternatively, brush them inside with the meted butter.

Now spray the inside of the molds with the oil spray, over the butter.

Fill the molds with the custard up to about a 1/3-1/2 inch from the top.

ééPlace the molds on a lined baking sheet and bake at 450F for 15 minutes.

Without opening the oven door lower heat to 375F and bake for additional 50 minutes. Watch them without opening the oven door. your oven heat may be different than mine. The cannéles will rise above the rim of the mold and then sink back in.

When they are done remove from the oven and using tongs or kitchen gloves, turn them upside down and let the cakes slide out onto a baking rack. Stand them upright to cool.

Delicious, congratulations, enjoy.



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