This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Cannelés
Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.
125 K 4.1/5 (10 reviews)
1 day 1 hour 30 min.
Average
4.65 €
20 Cannelés
9 IngredientsLast modified on: December 16th 2012
For 20 Cannelés, you will need:
- 1
500 ml whole milk - 2
60 g butter - 3
1 vanilla pod - 4
100 g caster sugar - 5
2 eggs - 6
1 egg yolk - 7
125 g flour - 8 125 g caster sugar
- 9
2 tablespoons rum - Total weight: 1,065 grams
Times for this recipe
Preparation: 1 day 20 min.
Cooking: 1 hour 10 min.
All in all: 1 day 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Put 500 ml whole milk, 60 g butter, 1 vanilla pod and 100 g caster sugar into a saucepan and bring to the boil.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 3 min.
Add 2 tablespoons rum and beat again.
Stage 4 - ⌛ 3 min.
Pour the contents of the bowl into the saucepan.
Stage 5 - ⌛ 1 day
Beat to mix well.
The batter is ready. Cover and refrigerate for 24 to 48 hours.
This resting time is very important for the recipe to work properly.
The batter is ready. Cover and refrigerate for 24 to 48 hours.
This resting time is very important for the recipe to work properly.
Stage 6 - ⌛ 3 min.
After this time, a skin may have formed on the top. Beat to mix once again.
Preheat the oven to 240°C (460°F).
Preheat the oven to 240°C (460°F).
Stage 7 - ⌛ 5 min.
Stage 8 - ⌛ 1 hour
Bake for one hour (the time will depend on your oven), until the cannelés are nicely browned on the outside but still soft in the middle.
Remarks
You can replace the rum with another flavouring of your choice.
Keeping: A few days in an airtight tin.
Source: Le Voyageur.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 340 RDI=30 % | 90 RDI=10 % | 2,420 RDI=120 % | 10,150 RDI: 120 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=3 % | 8 RDI=1 % | 230 RDI=10 % | 960 RDI: 10 % |
| Per piece | 2 RDI=1 % | 20 RDI=2 % | 4 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
How much will it cost?
- For 20 Cannelés : 4.70 €
- Per Cannelés : 0.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Gratin Comtois, Elsa's Comtoise galette, Gâteau Basque , Peach and verbena feuilleté, Coffee custard, ... See them all 69
Flour
Like these other recipes: Checkerboard biscuits, Caramelized apple and walnut cake, Caramelized apple rice pudding, Cramique, Escalope cordon bleu, ... See them all 214
Caster sugar
Like these other recipes: Bounty-style tart for Alison, Tatin apples with mascarpone cream, Pistachio tiramisu, Plum tart, Vanilla ice cream, ... See them all 376
Butter
Like these other recipes: Duet of creamed cauliflower and cabbage , Grated apple cake, Hollandaise sauce, Citrus tart, Apple custard tart, ... See them all 498
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016259 K4.4 2 hours 2 min.
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011191 K4.5 35 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011202 K4.4 1 min.
How to know when a cake is cooked
It's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle. May 7th 2020300 K4.1 1 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018439 K4.8 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.