🇫🇷 France · Dessert
Cannelés de Bordeaux: Caramelized Rum and Vanilla Pastries
By eatmundo · July 6, 2026
🇫🇷 FRDiscover the exquisite Cannelés de Bordeaux, small French pastries with a soft and tender custard center encased in a dark, caramelized crust. Infused with rum and vanilla, these fluted delights offer a unique textural and flavor experience, a true specialty of the Bordeaux region.
Ingredients
check them off as you prepareHow to Make It
- 1
Warm 500ml of milk in a saucepan over medium heat until it's just simmering around the edges, but don't let it boil. Remove from heat and let it cool slightly for about 5 minutes.
- 2
In a large bowl, whisk together 125g of all-purpose flour and 250g of granulated sugar until well combined. Gradually whisk in 2 egg yolks and 1 whole egg until the mixture is smooth and lump-free.
- 3
Slowly pour the warm milk into the egg and flour mixture, whisking continuously to prevent the eggs from cooking. Add 2 tablespoons of melted unsalted butter, 1 teaspoon of vanilla extract, and 2 tablespoons of dark rum. Whisk until the batter is completely smooth.
- 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 12 hours, ideally 24 hours. This chilling period is essential for developing the characteristic flavor and texture of the cannelés.
- 5
When ready to bake, preheat your oven to 200°C (390°F) for traditional copper molds, or 220°C (430°F) for silicone molds. Grease your cannelé molds (12 standard molds) generously with butter or a butter-wax mixture.
- 6
Stir the chilled batter gently without over-mixing, as air bubbles are undesirable. Fill each prepared cannelé mold about three-quarters full.
- 7
Bake for 10-15 minutes at the higher initial temperature (220°C/430°F for silicone or 200°C/390°F for copper), then reduce the oven temperature to 180°C (350°F) and continue baking for another 45-50 minutes, or until the cannelés have a deep, dark mahogany crust and are firm to the touch. The color is key!
- 8
Carefully unmold the cannelés while they are still warm by inverting the molds. Let them cool completely on a wire rack to allow their crispy exterior to fully develop. Serve these delightful treats at room temperature for the best experience.
Frequently Asked Questions
What type of molds are best for achieving the characteristic crispy crust of Cannelés de Bordeaux?+
Traditional copper cannelé molds are ideal for their superior heat conductivity, resulting in the darkest, crispiest exterior. Silicone molds can be used but may yield a less pronounced crust.
How long should the cannelé batter rest before baking, and why is this step important?+
The batter should rest in the refrigerator for at least 24 to 48 hours to allow the flour to fully hydrate and gluten to relax, which is essential for the pastry's unique texture and air pockets.
What are the key indicators for perfectly baked Cannelés de Bordeaux, both in terms of temperature and appearance?+
Bake at a high initial temperature (around 450°F/230°C) for 15 minutes, then reduce to 375°F/190°C for another 45-60 minutes until they have a very dark, mahogany-brown crust and a tender, custardy interior.
How can I prevent Cannelés from sticking to the molds and ensure an even, dark caramelization?+
Thoroughly grease molds (especially copper) with a butter-beeswax mixture and chill them before filling. This coating helps release the pastries and promotes a uniform, deep brown crust.
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