Traditional Cannelé from Bordeaux

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
+10 +10
Traditional Cannelé from Bordeaux
Enjoyed by lovers of French gastronomy around the world, the cannelé is a soft and tender, custard-centred French delicacy with a rich amber crust.
Main ingredients
  • Flour
Ingredients
Method

Ingredients

FOR THE CANNELE
  • 500ml whole milk/full-cream milk
  • 1 vanilla pod, scraped
  • 125g flour
  • 250g white sugar
  • 3 egg yolks
  • 60g dark rum
  • Butter or non-stick spray, for greasing

  • Method

  • 1
    Bring the milk to a boil with the scraped vanilla seeds. Cover and leave to cool.
  • 2
    Mix the flour and sugar in a bowl and pour in the cooled milk. Add the egg yolks and mix with a spatula. Add the dark rum. Sieve and set aside in the fridge for 12 to 24 hours.
  • 3
    The next day, take the mixture out of the fridge 1 hour before baking. Grease the cups of the Le Creuset Cannelé Tray liberally with butter, then pour the mixture in ¾ of the way full.
  • 4
    Preheat the oven to 240°C/220°C fan/gas mark 8.
  • 5
    Bake for 10 minutes at 240°C/220°C fan/gas mark 8 and then bake for 60 minutes at 180°C/160°C fan/gas mark 4.
  • 6
    Check the colour of the cannelés at the end of the baking time. If they are still light in colour, bake for a further 5 minutes.
  • 7
    Leave the cannelés to cool in the tin. Once cooled, remove, and enjoy.
  • 8
    Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.