The cannelé is a small cake native to the Bordeaux region of France. It is flavored with rum and vanilla and can be served at lunch, snack and dessert. Formats include mini or regular and silicone molds are much easier to remove than the original copper mold.
Serving Size: Approximately 14 regular size cannelé
- 500 ml whole milk
- 1 tsp vanilla extract
- 2 eggs + 2 egg yolks
- 180 g sugar
- 100 g of unbleached flour
- 25g butter
- 1 pinch of salt
- 3 tablespoons of dark rum
- 1 tablespoons Grand Marnier (optional)
- In a saucepan, boil the milk and vanilla extract. Remove from the heat once the first bouillions.
- In a bowl, beat the egg yolks with the sugar, then add the eggs, mix and add the flour. Mix well.
- Gradually pour the milk into the egg mixture to avoid lumps.
- Add butter, stir and when melted, add the rum, Grand Marnier and a pinch of salt.
- Let stand at least 1 hour if you want to cook them immediately, but the ideal is to let the mixture in the refrigerator for 24 hr, then pour the mixture to 3/4 in cannelé silicone molds .
- Preheat oven to 400F, bake for 20 minutes, then bake at 350F for about 45-50 minutes. Cannelé should be crispy outside and tender inside.