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Cannelés Bordelais

Cannelés mixture:

500g Milk

33g Butter

1 Vanilla bean d’épices mille saveurs

80g egg yolks

33g whole eggs

167g sugar

167g Flour

167g milk

46g rhum St James 45°

Total weight: 1193g

Bring milk, butter and vanilla to a boil and let cool. A part mix the yolks, eggs and sugar, then add the flour and mix gently. Then add the 167g of milk and combine. Add the milk, butter and cold vanilla mixture. Mix. Let stand for at least 24 hours. After 24 hours in the refrigerator, gently re-mix and pour into "Cannelés" moulds up to 1 cm from the edge. For my recipe I used Exoglass molds from Matfer , otherwise you can use copper molds, but especially not silicone molds because the result is not the same .Then cook for about 1 hour at 180°C

Feel free to replicate the recipe, and share it on your social networks by tagging with the hashtag #lifeissweet .

I also put a link to the site that sells this beautiful vanilla from Madagascar:

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