C, C, C, Cannele’s

Cannele’s are my downfall!

Cannele’s are so more-ish, that before you know it, you’ve consumed a few……….okay, most!  A notable downfall.

Cannelé ‘s are small French pastries, with a soft custard centre, and caramelized crust, a speciality of the Bordeaux region of France.  This pastry, is usually found in the shape of a small striated cylinder.  It’s made from only a few ingredients, and yet it is, I have to repeat, completely more-ish & delicious!

It’s also one of those afternoon tea or coffee desserts that you can make a few days beforehand, leave in the fridge and then bake when needed.

image of Cannele's

C,C,C, Cannele’s



image of silicon cannele moulds

Silicon Cannele Moulds


  • 250g milk
  • 25g butter
  • 1 vanilla pod (or vanilla seeds/ powder equivalent)
  • 50g eggs
  • 20g yolks
  • 125g icing sugar
  • 50g cake flour
  • 25g rum (optional, it’s for flavor, so if you don’t want to add this, you you add milk equivalent OR extract substitute)
  • food thermometer

How to make?

  1. On a stove, bring to boil the milk, butter & vanilla, then take off & allow to cool to roughly 60 degrees Celsius.
  2. Combine in the meantime the eggs, flour, icing sugar & rum to a smooth paste.
  3. Add the hot milk slowly to this mixture, and mix well.
  4. Allow to stand (mature) overnight in the fridge OR leave for a couple of hours.  Note, this mixture can last in the fridge to up to a week.  Just make sure you mix it again, before using.
  5. Then dose the liquid mixture either via a jug with spout (like a milk jug or drinking bottle), only fill the cannele holes to about 80%.
  6. Bake in the cannel moulds (which are on a tray) at 190-200 degrees celsius for 45 minutes.
  7. Leave to cool, and then pop them out.  If you use silicone moulds, they pop out easily!

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