Cannelés
Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.
113 K 4.1/5 (10 reviews)
1 day 1 hour 30 min.
Average
40 Cannelés
9 IngredientsLast modified on: December 16th 2012
For 40 Cannelés, you will need:
- 1
2 lb + 3.2 oz whole milk - 2
4.4 oz butter - 3
2 vanillas pod - 4
7.0 oz caster sugar - 5
4 eggs - 6
2 egg yolks - 7
13.7 oz flour - 8 8.8 oz caster sugar
- 9
4 tablespoons rum
Change these quantities to make:
Change measures:
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 2 lb + 3.2 oz whole milk, 4.4 oz butter, 2 vanillas pod and 7.0 oz caster sugar into a saucepan and bring to the boil.
Stage 2 - 5 min.
Stage 3 - 3 min.
Add 4 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 | 100 RDI=40 % | 670 RDI=60 % | 170 RDI=30 % | 4,850 RDI=240 % | 20,300 RDI: 240 % |
| 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 40 Cannelés : 9.35 €
- 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: Milk rolls, Elsa's Comtoise galette, Chocolate rice pudding, Poached eggs with spinach and Comté milk, Savoury French toast, ... See them all 67
Flour
Like these other recipes: Bonnevaux apple tart, Hamburgers, Saucipain, Toffee apple upside-down cake, Four quarters, ... See them all 201
Caster sugar
Like these other recipes: Flaked almond tart, Doughnuts, Agen prune cake, Piedmont pyramids, Amaretti, ... See them all 360
Butter
Like these other recipes: Poppy seed and lemon cake, Cabbage and cheddar quiche, Sicilian Epiphany Pie, Rosemary steamed fish, Clarified butter, ... See them all 472
Other recipes you may also like
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.July 23th 2014139 K4.6 25 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.September 10th 2018215 K3.8 1 hour 15 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025530 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021444 K4.6 5 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.