Cannelés de Bordeaux Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 10 minutes
Servings:
12 Pastries
Ingredients
  • 2 cups whole milk
  • ½ vanilla bean (or 1 ½ teaspoon vanilla extract)
  • 1 tablespoon dark rum
  • 2 tablespoons unsalted butter
  • 2 eggs
  • 1 cup granulated sugar
  • ½ cup + 2 tablespoons all-purpose flour
Directions
  1. Combine the milk, vanilla, rum, and butter in a pan and bring to a boil.
  2. Turn off the heat and cover the pan for 20 minutes, to allow the vanilla to infuse the milk mixture.
  3. Whisk the eggs and sugar in a large bowl for 1 minute or until the mixture appears pale.
  4. Stir the flour into the egg mixture until fully incorporated.
  5. Add half of the warm milk to the egg mixture, stirring it in right away, then repeat with the remaining warm milk.
  6. Cover the bowl with plastic wrap and store it in the refrigerator overnight.
  7. Preheat the oven to 480 F.
  8. Coat the inside of the cannelé molds with cooking spray or melted butter.
  9. Fill the molds ¾ of the way.
  10. Bake the cannelés at 480 F for 10 minutes.
  11. Lower the oven temperature to 350 F and bake the cannelés for 1 hour.
  12. Allow the cannelés to cool down for 5 minutes before taking them out of their molds.