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30 mins


Originating in Bordeaux, these little cakes can be served as a dessert or at the end of a meal with coffee. The condensed milk is not a traditional ingredient but more a modern evolution of this recipe. I personally find they taste better this way.

Serves 6 / Preparation time: 30 minutes / Resting time in the fridge: 24 hours Baking time: 25–30 minutes at 170°C/325°F/Gas Mark 3

You will need 12 small copper moulds or a silicone mould for 12 small cannelés

Copper moulds provide a better-looking and crispier result. Before their first use, the copper moulds should be brushed in and out with butter, put in the oven for 20 minutes at 250°C/480°F/Gas Mark 9, then cleaned while they are still hot. They should then never be washed again, only flashed in the oven for 5 minutes and wiped clean with a kitchen cloth. Silicone moulds work just fine, however, and you can get a similar result by flashing the cannelés in a hot oven for 4 minutes out of their moulds.

Posted by Constable & Robinson Published See Constable & Robinson's 7 projects » © 2020 Murielle Valette / Little, Brown and Company · Reproduced with permission.
  • Step 1

    Bring the full fat milk with the vanilla pods to the boil and leave to cool down at room temperature.

  • Step 2

    In a large bowl, whisk together the egg, yolk and caster sugar, then add the condensed milk followed by the flour and the dark rum.

  • Step 3

    Add the cold milk and vanilla mix, and finally the hot melted butter. Pass the cannelés mix through a very fine sieve and store in the fridge for 24 hours.

  • Step 4

    The following day, grease the copper moulds with butter using a pastry brush. The silicone moulds don’t need to be greased.

  • Step 5

    Whisk the cannelés mix for 1 minute before use. Fill the moulds using a jug or a piping bag, leaving a 0.5cm gap at the top of the moulds, and start baking at 170°C/325°F/Gas Mark 3 for 10 minutes. The cannelés tend to rise above their moulds. After 10 minutes, remove the tray from the oven and prick the cannelés with a knife tip to make them collapse inside their moulds. Continue baking for another 15–20 minutes. They are cooked when dark and caramelized on the outside. Cool them out of their moulds on a cooling rack. Repeat step 4 and 5 with any remaining mix.

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