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Traditional Cannelé from Bordeaux

Dessert
image
  • Main Ingredient: Flour
  • Prep Time: Over 2hrs
  • Cook Time: Under 2hrs
  • Serves: 10
  • Recipe by: Le Creuset
Ingredients

Ingredients

  • 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

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PRINT RECIPE
  • Main Ingredient: Flour
  • Prep Time: Over 2hrs
  • Cook Time: Under 2hrs
  • Serves: 10
  • Recipe by: Le Creuset

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.

  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.
  5. Bake for 10 minutes at 240°C and then bake for 60 minutes at 180°C.
  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.

Leave the Cannelés to cool in the tin. Once cooled, remove, and enjoy.

Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.

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