A recipe from Bordeaux cannelés delicately scented with vanilla with a hint of rum (for tradition). The kind of mini sweets perfect for Sunday brunch or afternoon tea.
Biting into their soft and fragrant dough is like a delicious burst of tenderness: we want more and more! At the heart of the cannelés recipe, nothing but good ingredients (milk and farm eggs) for an incomparable flavor.
How to make cannelés?
This cannelé recipe is to start the day before because there is a rest period for the dough. We start by boiling the milk and the grains of the vanilla pod to infuse it well then add the butter.
In another container, mix flour, sugar, eggs and yolk. Then we add the vanilla milk. We wait a little for the mixture to cool down then we add the aromas orange blossom and rum...
The dough must rest at least one night in the refrigerator before use. On the big day, I use silicone cannelé molds: unmolding is easier than with traditional copper molds.
Tips for successful Bordeaux cannelés
Rest time is essential: it is the temperature shock which will allow the cannelés to rise in the oven.
Silicone molds should be well buttered before pouring the cannelé batter into them. This will make them easier to remove from the mold.
Cooking is first done at very hot oven, then lower the temperature slightly to finish cooking.
Other recipes to try
If you like this kind of little sweets to serve for breakfast, I also advise you to take a look at these recipes: Ultra Soft American Pancakes Light Brussels waffles, L 'No-Bake Overnight Porridge.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cannelés!
- 1 vanilla pod
- 1/2 Liter of milk
- 50 g unsalted butter
- 100 g all-purpose flour
- 250 g granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1 cs orange blossom
- 1 cs rum
- Open the vanilla pod in half and collect its seeds.
- Boil the milk with the vanilla beans and the pod. Off the heat, add the butter in pieces and mix to melt.
- In a bowl, combine the flour, sugar, eggs and yolks.
- Remove the vanilla bean from the pan and pour the milk into the dry ingredients. Blend until smooth.
- Wait 30 minutes before adding the aromas (rum and orange blossom) to avoid any evaporation.
- Place overnight in the fridge. Preheat the oven to 250 ° traditional heat.
- Pour the dough into silicone cannelé molds, filling them about 3/4 full.
- Bake for 15 minutes at this temperature, then lower to 190 ° and continue cooking for 45/50 minutes approximately depending on your oven. Let cool then unmold.
Very tempting these cannelés!
I don't know why but since I tasted a cannelé 6 months ago, I've been craving nothing else. I bought another one last weekend, a small one, just to... and I want one again. So when I come across your recipe, it's a crisis, because it makes me really hungry!
I try the recipe soon * _ *
The "comfort" effect of cannelés! ;)
Ahh I'm glad to read that you also use silicone molds, I know that purists are often outraged but hey it's so practical! :)
In any case, your photos are superb and very sweet, I like them a lot <3
Thanks Sarah :)
These cannelés are terribly tasty! What a success! Thank you Lille!
Hello, I would like a little information please, to make mini cannelés, could you give me the cooking time as well as the temperature for a fan oven please, thank you.
Hello Isabelle, it varies depending on the size of your molds (different from mine). If I were you, I would reduce the cooking time a little compared to a classic size, keeping the temperature indicated in my recipe. See you soon :)