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One of the best and cutest French pastry classics are Cannelé or Canelé of Bordeaux [Cannelés De Bordeaux]; besides the wine, the Bordeaux region in Southwestern France, is proud of its Canelés, since the 15th century, originated from the Couvent Des Annonciades.

The traditional Cannelés are brushed with beeswax, but butter is a good alternative. Rum is the traditional flavor with vanilla, some recipes used cognac; in this recipe, orange water blossom is sufficient with vanilla because the liquor flavor will be lost in baking. On the other side, the best Cannelés should have a soft custard center, a very deep golden color, and a crispy exterior.

How To Make Cannelés Bordelais?

Yield: 18 medium-sized Cannelés

Cannelés Igredients

  • 500 g         whole milk
  • 50 g           butter
  • 75 g           all-purpose flour
  • 35 g           cornflour
  • 250 g        granulated sugar
  • 2               egg yolks
  • 1               whole egg
  • 3 tbsp orange blossom water
  • 1               grade A or B vanilla beans
  • A pinch of salt

For lining the molds

  • 50 g           butter
  • 50 g           beeswax E 901

Special Equipment To Make Cannelés

The best molds for cannelés are copper molds, but they’re expensive. You can use aluminum or steel molds, even for a cheaper alternative, you can use silicone molds, but it requires more cooking time, and usually, cannelés baked in silicone molds have uneven cooking.

The Method Of Cannelés

  1. To make Canneles start by heating the milk, vanilla pods, and butter, to a rolling boil, in a medium saucepan, and set aside.
  2. Whisk the yolks, with a balloon whisk, add the whole egg, sugar, and orange blossom water.
  3. Mix flour and cornflour well and add them to the egg mixture. 
  4. Détremper slowly the egg mixture with milk by whisking, until it becomes a liquid mixture.
  5. Pass the batter through a chinois or a fine-mesh sieve, to strain the custard, and let to rest in the refrigerator for 24 h.
  6. Melt the butter and beeswax together, brush the molds, pour the batter 3/4 up the mold.
  7. Bake the cannelés for 10 minutes at 450°F, then lower the heat, and bake for 45 minutes to 1 hour, at 375°F.
  8. Unmold the hot cannelés, upside-down on a wire rack. Set aside.

La Dorure’s Tips:

  • For a long-lasting cannelés, use beeswax.
  • To keep the cannelés crispy, don’t cover or refrigerate them.

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