Cassonade reveals its secrets to make real Bordeaux cannelés, crispy and caramelized outside, and tenderly soft inside… A chef recipe, simple and precise at the same time for a perfect result.
Delicately flavoured with vanilla and rum, you will find the authentic cannelé taste. The Cassonade tip for a successful recipe for Bordeaux cannelés: the use of copper cannelé molds that conduct heat perfectly for a perfect texture.
Ideally to be eaten the same day in order to keep all the crispness. You can also keep them 2 to 3 days in an airtight container at room temperature. Do not put the cannelés in the refrigerator.
The real Bordeaux cannelé recipe
The real Bordeaux cannelé with an authentic taste of rum and lightly vanilla, crispy and caramelized outside, and soft inside. Preferably use organic or natural ingredients and traditional copper molds to ensure perfect cooking.
INDICATIONS
Preparation time: 30 min (the day before)
Cooking time: 45 to 70 min depending on the molds size
Difficulty: Easy
EQUIPMENT
Balance
Boiler
Salad bowl
Thin strainer
Baking sheet
INGREDIENTS
470 ml of organic semi-skimmed milk
125 g organic golden caster sugar (1)
30 g of organic butter
1 organic Madagascar vanilla bean
140 g organic all-purpose flour
125 g organic golden caster sugar (2)
100 g organic egg
75ml of Saint-James® rum -SAINT JAMES is a registered trademark of RHUMS MARTINIQUAIS SAINT JAMES RMSJ-
SLIDER special cannelé greasing agent
Make the cannelé batter (mixing up 24/48h before)
Warm up the milk, sugar (1), butter. and vanilla bean in a pot until it reach 63°C.
At the same time, put the flour and sugar (2) in a large bowl and stir.
Make the hole with the eggs in the center.
When the milk is at the right temperature, add 1/3 of it to the hole and combine until homogenize without over mixing.
Then add the rest of the milk and mix.
Let the batter cool down to about 30°C then add the rum.
Strain the batter and let it rest 24/48 hours in the fridge.
Bake the cannelés
Pre-heat the oven to 240°C.
Grease the copper molds with a thin layer of SLIDER using a brush.
Stir the batter until homogenize and fill the molds.
Bake at 240°C for 8 min then at 180°C between:
- 35-40 min for the Ø 35 mm size
- 45-50 min for the Ø 45 mm size
- 55-60 min for the Ø 55 mm size
Notes
Ideally to be eaten the same day in order to keep all the crispness. You can also keep them 2 to 3 days in an airtight container at room temperature. Do not put the cannelés in the refrigerator.
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Do you know the Cannelé’s story ?
According to the legend, the cannelé was invented in the 18th century by the nuns of the Annonciades convent in Sainte-Eulalie, near Bordeaux, under the name “canelas” or “canelons”.
But why was the cannelé born in Bordeaux? At that time the port of Bordeaux was famous for its trade with distant islands. The trade in rum and vanilla, essential for the preparation of cannelé, was abundant.
In the 80s the cannelé was brought up to date. Today, like wine, it is one of the flagship products of Bordeaux.
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