Cannelés 

Cannelé means “fluted” in French. These were first made by French nuns in the early 14th century. They are small, sweet cakes that take their name from the molds in which they are baked. They are extremely luscious, with a crispy browned exterior and a creamy pudding-like interior: fantastic with coffee or tea in the morning.

They are easy to make but be aware you MUST have the proper mold otherwise they will not turn out properly browned and the batter needs to rest in the refrigerator at least 24 hours. We recommend purchasing a silicone mold from Amazon.

Link here.

cannele mould.jpg
Silicone Cannele Mold

Cannelés de Bordeaux

Ingredients:

2 cups milk
2 tablespoons vanilla extract
2 eggs
2 egg yolks
3 cups sifted confectioners’ sugar
1 tablespoon dark rum (Because Nun’s know how to party!)
4 tablespoons unsalted butter (1/2 stick), melted
1 cup sifted all purpose flour

Method:

1. In a small saucepan over medium heat, warm milk and vanilla

2. Bring just to a boil, then immediately remove from heat.

3. Cover and let cool for 20 minutes

4. Strain milk into a small bowl

5. In a large bowl, whisk together eggs and yolks

6. Whisk in confectioners’ sugar

7. Add rum, butter, flour and milk and whisk until smooth

8. Cover and refrigerate at least 24 hours or up to 4 days. Batter can apparently be frozen at this point, though I have not done it myself.

9. Preheat oven to 400 degrees

10. Generously brush wells of Cannele’ molds with butter and place on baking sheet. I just melt butter and use my finger to coat the interior of the mold. Place molds on a cookie sheet.

11. Whisk batter until completely smooth

12. Fill each prepared well three-fourths full of batter

13. Bake until Cannele’ are dark brown and puffed, about 45 minutes

14. Immediately invert mold into a wire rack

15. Allow molds and baking sheets to cool completely, then repeat with batter.

This should make about 50 or so little cakes. They are best when eaten right away.

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