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Cannelés bordelais
Cannelés bordelais

Cannelés bordelais

Preparation 15 minutes
Cooking time 1 hour
Servings 15 pieces


  • 500 ml (2 cups) whole milk
  • 50 g (1 3/4 oz) butter
  • 1 vanilla pod
  • 2 whole eggs
  • 2 egg yolks
  • 250 g (8 oz) sugar
  • 1 pinch of salt
  • 100 g (3 1/2 oz) flour
  • 20 ml (4 tsp) dark rum


  1. In a saucepan, heat the milk, butter and vanilla over medium heat.
  2. As soon as it starts to boil, turn off the heat and leave as is.
  3. In a bowl, beat the eggs with a whisk.
  4. Add the sugar and salt while whisking, without making it too foamy.
  5. With a rubber spatula, gradually add the flour, stirring gently.
  6. Slowly stir in the hot milk.
  7. Finish with the rum.
  8. The mixture should be smooth with the consistency of crepe batter.
  9. Cover and refrigerate for at least 12 hours.
  10. Place a baking sheet on the middle rack of the oven.
  11. Preheat to 230°C (450°F).
  12. Pour the dough into cannelé silicone moulds (found in specialty stores) until 3/4 full.
  13. Place in the oven and cook for 10 minutes at 230°C (450°F).
  14. Turn the temperature down to 180°C (350°F) and bake for 1 hour, without ever opening the oven.
  15. Remove from oven and let cool for 15 minutes.
  16. Unmould delicately.
Availability in stores