Meet the cannelé – There are pastries you make, and then there are pastries that make you. The cannelé belongs firmly in the second category.
Born centuries ago in the Bordeaux region of southwestern France, this deceptively small pastry has earned a legendary reputation — not just for its spectacular flavour, but for the extraordinary patience and precision it demands of every baker who dares attempt it. A deep mahogany caramelized crust. A pillowy, custardy center perfumed with vanilla and rum. Two textures. One unforgettable bite. Welcome to the world of cannelés
INGREDIENTS
500 ml Whole milk
25 Gr. unsalted butter
1 Vanilla bean or 1 generous teaspoon vanilla
1 Whole egg + 2 egg yolks
180Gr. Sugar
5 Gr. Salt
120 Gr. All purpose flour
4 Cl Amber / Dark rum
PREPARATION
Heat the milk over medium heat with the split and scraped vanilla bean and butter. Stir occasionally and remove from heat when it starts to simmer. Set aside. (Some bakers let the mixture rest overnight before starting the recipe).
In a mixing bowl combine the flour, sugar, salt and eggs. Whisk lightly then add a small amount of the hot vanilla milk. Whisk vigorously this time, then add the remaining milk in 2 or 3 additions. Add the rum, mix well and cover the bowl before letting it rest for 48 hours at room temperature. This will allow a slight fermentation to begin.
After the resting period, stir and strain the mixture. Grease the molds with the spray and pour the batter to within 1cm of the rim. Bake for 10 minutes at 250°C, then reduce to 190°C for 40 to 50 minutes depending on your oven.
They should be deep brown but not burnt — adjust the baking time accordingly.
Tip du jour : Purists will only us copper molds, which tend to be quite expensive. You can also use stainless steel molds which can work very well. I have worked with silicone molds and they came out beautiful.
Patience … patience. It might take a few attempts before you can master these little jewels.
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