French
Cannelés de Bordeaux
These small Bordelais pastries have a deeply caramelized, almost lacquered crust and a tender custard center scented with vanilla and dark rum. The batter rests overnight, then bakes hot in waxed moulds for the traditional contrast of crisp shell and soft heart.
Ingredients
- Whole milk200 ml
- Unsalted butter10 g, plus 15 g for moulds
- Vanilla bean1/2, split and scraped
- Caster sugar100 g
- Plain flour50 g
- Fine sea salt1 pinch
- Large egg1/2, beaten
- Egg yolk1
- Dark rum20 ml
- Food-grade beeswax10 g, for moulds
Method
- Warm the milk with the 10 g butter, vanilla seeds, and vanilla pod until steaming, then remove from the heat and leave to infuse for 10 minutes.
- Whisk the sugar, flour, and salt together in a bowl.
- Whisk the beaten egg and egg yolk lightly in a separate bowl without incorporating much air.
- Strain the warm milk over the eggs while whisking gently.
- Pour the milk and egg mixture into the dry ingredients and whisk only until smooth.
- Stir in the dark rum, then strain the batter into a jug.
- Cover the batter and refrigerate for 24 hours.
- Bring the batter to cool room temperature and stir it gently before baking.
- Heat the oven to 240°C with a tray inside.
- Melt the beeswax with the 15 g butter and brush a very thin coating inside 4 small copper cannelé moulds.
- Invert the coated moulds briefly to drain any excess wax mixture, then chill them until set.
- Fill each mould about three-quarters full with batter.
- Place the moulds on the hot tray and bake for 12 minutes at 240°C.
- Reduce the oven to 190°C and bake for 40 to 45 minutes until the cannelés are very dark mahogany and firm on the outside.
- Unmould the cannelés while hot and let them cool on a rack for at least 1 hour before serving.
Common questions
Can I substitute the beeswax coating for this recipe?
Yes, but it changes the crust. The traditional beeswax and butter coating gives cannelés their signature shiny, deeply caramelized shell. If needed, use butter alone, though the result will be less crisp and less glossy.
How long do I need to rest the batter before baking?
A full 24-hour rest in the fridge is ideal and really matters for texture. It hydrates the flour, relaxes the batter, and improves browning. If you rush it, the interior is more likely to be dense and uneven.
What are the most common mistakes when making cannelés?
Overmixing the batter, skipping the strain, baking with batter that is too cold, and undercoating the molds are the biggest problems. Also avoid filling molds too full, which can cause overflow and uneven domes.
How should I store leftover cannelés?
Store cooled cannelés in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for 2–3 days, but the crust softens. Re-crisp briefly in a hot oven before serving if needed.
How do I serve cannelés for the best texture?
Serve them at room temperature the same day they’re baked for the best contrast: crisp, caramelized outside and custardy center. They’re excellent on their own, or with coffee, tea, or a small glass of dessert wine.