Cannelés Bordelais, The Easy Recipe

Bordeaux cannelés easy recipe - lilie bakery

A recipe from Bordeaux cannelés delicately scented with vanilla with a hint of rum (for tradition). The kind of mini sweets perfect for Sunday brunch or afternoon tea.

To bite into their soft and fragrant dough is like a delicious whiff of tenderness: we want more and more! At the heart of the cannelés recipe, nothing but good ingredients (milk and farm eggs) for an incomparable flavor.

How to make cannelés?

This cannelé recipe is to start the day before because there is a rest period for the dough. We start by boiling the milk and the grains of the vanilla pod to infuse it well, then add the butter.

In another container, mix flour, sugar, eggs and yolk. Then we add the vanilla milk. We wait a little for the mixture to cool down then we add the aromas orange blossom and rum...

Bordeaux cannelés recipe - Lilie Bakery

The dough must rest at least one night in the refrigerator before use. On the big day, I use silicone cannelé molds: demolding is easier than with traditional copper molds.

Tips for successful Bordeaux cannelés

Rest time is essential: it is the temperature shock which will allow the cannelés to rise in the oven.

Silicone molds should be well buttered before pouring in the cannelé dough. This is to facilitate their release from the mold.

The cooking is done first at very hot oven, then lower the temperature slightly to finish cooking.

Bordeaux cannelés recipe zoom - Lilie Bakery

Other recipes to try

If you like this kind of little sweets to serve for breakfast, I also advise you to take a look at these recipes: Ultra Soft American Pancakes, Light Brussels waffles,No-Bake Overnight Porridge.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cannelés!

Bordeaux cannelés recipe - Lilie Bakery
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5 on 1 vote

Cannelés Bordelais, The Easy Recipe

Delicious small cannelés for breakfast and afternoon tea!
Preparation30 min
Baking1 h
Total1 h 30 min
Recipe type: Dessert, Snack, Breakfast
Kitchen room: French
Quantity: 15 fluted

Ingredients:

  • 1 vanilla pod
  • 1/2 Liter of milk
  • 50 g Soft butter
  • 100 g flour
  • 250 g Granulated sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 cs orange blossom
  • 1 cs rum

Preparation:

  • Open the vanilla pod in half and collect its seeds.
  • Boil the milk with the vanilla beans and the pod. Off the heat, add the butter in pieces and mix to melt.
  • In a bowl, combine the flour, sugar, eggs and yolks.
  • Remove the vanilla bean from the pan and pour the milk into the dry ingredients. Blend until smooth.
  • Wait 30 minutes before adding the aromas (rum and orange blossom) to avoid any evaporation.
  • Place overnight in the fridge. Preheat the oven to 250 ° traditional heat.
  • Pour the dough into silicone cannelé molds, filling them about 3/4 full.
  • Bake for 15 minutes at this temperature, then lower to 190 ° and continue cooking for 45/50 minutes approximately depending on your oven. Let cool then unmold.

Notes:

Then keep in an airtight container for a few days.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Moule cannelés
Maryse
Plaque cuisson perforée
Robot artisan pâtissier KITCHENAID
Moule cannelés
Maryse
Plaque cuisson perforée
Robot artisan pâtissier KITCHENAID
Moule cannelés
Maryse
Plaque cuisson perforée
Robot artisan pâtissier KITCHENAID

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6 comments

  1. Reply

    LadyMilonguera

    January 31 2017

    Very tempting these cannelés!

  2. Reply

    Toothless

    7th February 2017

    I don't know why but since I tasted a cannelé 6 months ago, all I want is this. I still have it last weekend, a little, history of… and again I want to. So when I come across your recipe, it's a crisis, because it makes you super hungry!

    I try the recipe soon * _ *

    • Reply

      Lilie bakery

      24th February 2017

      The "cuddly toy" effect of cannelés! ;)

  3. Reply

    Sarah

    14th February 2017

    Ahh it makes me happy to read that you also use silicone molds, I know that purists are often outraged but hey it's so practical! :)
    In any case your photos are superb and all soft, I really like <3

    • Reply

      Lilie bakery

      24th February 2017

      Thanks Sarah :)

  4. Reply

    Alain-Pierre

    28th February 2017

    These cannelés are terribly tasty! What a success! Thank you Lille!

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