Skip to content

The dessert, Regional

Bordeaux cannelés

Bordeaux cannelés are small cakes with a caramelized crust and a soft rum and vanilla custard center, for 6 people. They take 30 minutes of active work, the batter is made the day before and rests at least 12 hours in the fridge. Difficulty is medium, cost runs about €0.90 per person, and success depends on the two stage oven temperature that builds the dark, crackly crust.

Here are Bordeaux cannelés, a caramelized crust that cracks open onto a soft rum and vanilla center, they disappear in two bites.

Bordeaux cannelés
For
6 people
Work
30 min
Total time
25 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€0.90
Calories per person
250 kcalcalculated by Kiloach, your weight coach

Bordeaux cannelés play on a contrast that always lands well, a dark, crackly shell that gives way to a soft, almost custardy center scented with vanilla and dark rum. That mix of textures, the caramelized outside and the tender inside, is what gives them their character and surprises anyone who's never made them from scratch.

They're a great dessert for a dinner with friends or a family meal, because the batter comes together the day before and on the day itself, all that's left is buttering the molds and baking. They work just as well after a winter braise as alongside a lighter summer dinner, and kids love them at the end of a meal or as a snack.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 25 min
  2. The same day 2 steps, 1 h 10
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, infuse the milk with the butter and vanilla, then make the batter and let it rest in the fridge overnight. The morning of, butter the cold molds, preheat the oven, and bake the cannelés for about an hour. When it's time to serve, unmold them while still warm and set them on a platter, that's when they're at their crunchiest.

The ingredients

6 people

Dairy

  • Whole milk 50 cl
  • Butter 50 g
  • Whole egg 1
  • Egg yolks 2

Pantry

  • Vanilla bean 1
  • Flouroften in the pantry 100 g
  • Granulated sugaroften in the pantry 200 g
  • Dark rum 5 cl
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Heat the milk with the butter and the scraped vanilla bean until just about to simmer, then let it infuse off the heat. 10 min

    Don't let the milk boil, it would form a skin that would ruin the batter.

  2. Mix the flour, sugar, and salt, add the egg and yolks without overmixing, pour in the warm milk, add the rum, and let rest in the fridge at least 12 hours. 15 min

    Don't overwhisk, too much air creates bubbles that leave holes in the cannelés.

The same dayDuring the day, whenever you get a moment.

  1. Butter the molds and chill them, then preheat the oven to 250°C. 10 min

    A silicone mold can be buttered too and gives a slightly less brown crust.

  2. Stir the batter, fill the molds three quarters full, and bake 5 minutes at 250°C then 55 minutes at 180°C. 1 h

    Set the molds on a hot baking sheet, the crust starts forming right away.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the cannelés while still warm and serve them crunchy on a platter.

    If a cannelé won't come out, tap the mold on the counter, it drops right out.

Our tips to get it right

  • Use copper molds if you have them, they conduct heat more evenly and give a more consistent crust than silicone.
  • Really let the batter rest a full 12 hours, that cold resting time lets the flour hydrate properly and helps the crust form well during baking.
  • Never fill the molds past three quarters full, the batter rises a lot early in baking and will overflow otherwise.

The variations

  • Swap the dark rum for orange blossom water for an alcohol free version, good if kids are eating a lot of these.
  • For a quicker version, use silicone molds which don't need as careful buttering, the crust will just be slightly less brown.
  • Add the zest of one orange to the infused milk for a fragrant twist that's a nice change from vanilla alone.

What to serve it with

  • A strong coffee after dinner
  • A glass of sweet white wine
  • An orange salad for freshness

Storage

Cannelés keep 2 to 3 days in an airtight container at room temperature, though they lose some crunch over time. They freeze well once baked and cooled, just warm them a few minutes in a hot oven to bring the crust back. Avoid the fridge, the damp cold softens the shell.

Questions about this recipe

Why don't my cannelés have a caramelized crust?

This usually happens when the oven isn't hot enough at the start or the molds aren't cold enough going in. The shock between the chilled mold and the 250 degree oven is what triggers caramelization.

Can I make cannelés without alcohol for kids?

Yes, replace the dark rum with the same amount of orange blossom water or just milk. The flavor changes slightly but the texture stays the same.

Do I really need a vanilla bean or will extract work?

The bean gives a rounder flavor and visible little specks that look nice, but a teaspoon of liquid vanilla extract works fine in a pinch.

How many cannelés does this recipe make?

With these quantities, you'll get between 15 and 18 standard sized cannelés depending on your molds, plenty for 6 people with two or three each.

Can Bordeaux cannelés be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, when it's time to serve, 1 step.

How long does it take to make Bordeaux cannelés?

Allow 25 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in Bordeaux cannelés?

About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does Bordeaux cannelés cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Crayfish à la nage The main dish

Regional

Crayfish à la nage

  • 30 min of work
  • Prepared the same day
  • Medium, €13.00 per person

380 kcalcalculated by Kiloach

Desserts for entertaining

See all
Blueberry tart The dessert

Regional

Blueberry tart

  • 45 min of work
  • Prepared the day before
  • Easy, €2.40 per person

410 kcalcalculated by Kiloach