Cannelés de Bordeaux

Name: Cannelés de Bordeaux
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 25 h 35 min
Yield: 12
Cuisine: French
Ingredients: 500 ml milk; 50 g butter; 250 g sugar; 125 g flour; 2 eggs and 2 yolks; Rum and vanilla

Prep time

20 min

Cook time

1 h 15 min

Servings

Total time

1 day 1 h

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Small French pastries with a dark, thick caramelized crust and a soft, custardy center flavored with rum and vanilla.

Ingredients

500 ml milk
50 g butter
250 g sugar
125 g flour
2 eggs and 2 yolks
Rum and vanilla

Method

Make the batter 24 hours in advance.
Bake in copper molds at a high temperature to caramelize the crust.
Lower heat and continue baking until the center is set.
Cool before unmolding.

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1
Make the batter 24 hours in advance.
2
Bake in copper molds at a high temperature to caramelize the crust.
3
Lower heat and continue baking until the center is set.
4
Cool before unmolding.

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Good to know

Read through every step before you start and measure everything first.
This recipe is written for 12 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Serving profile

Pace

balanced kitchen flow

Kitchen load

a few moving parts, still manageable

Serving style

meant to land on the table for a group

Best for

weeknight cooking with fewer decisions

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