Cannelé de Bordeaux


Preparation info

  • Yield


    medium cannelés
    • Difficulty


    • Ready in

      20 min

Appears in

The Secret Recipes

The Secret Recipes

By Dominique Ansel

Published 2014

  • About

I love making this recipe . . . to showcase skill and patience when creating the perfect 3:00 pm snack.


Beeswax (for the moulds) as needed as needed
Whole milk cups 352 grams
Unsalted butter (84% butterfat) 3 tablespoons 42 grams
Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped ½ each ½ each
Egg yolks (large) 3 each 3 each (60 grams)
Dark rum 3 tablespoons 38 grams
Plain flour ½ cup + 2 tablespoons 94 grams
Granulated sugar ¾ cup + 2 tablespoons 180 grams
Kosher salt ½ teaspoon 1 gram


    One Day Before

    Season Moulds

    Prepare cannelé moulds in the method described above.

    Make Batter

    1. Combine the milk, butter and vanilla bean pod and seeds in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and let cool to about 100°F (38°C), or lukewarm to the touch.*

    2. Whisk the egg yolks into the milk mixture. When they have been incorporated, whisk in the rum.

    3. Whisk the flour, sugar and salt together in a medium bowl. Whisk in the warm milk one-third at a time, scraping down the sides and bottom of the bowl between additions. Some air bubbles will form, but keep these to a minimum. When finished, the batter will have the consistency of pouring cream.±

    4. Strain the batter through a medium sieve into an airtight container. Before closing, cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Press the lid of the airtight container on tightly. Refrigerate overnight to rest the batter.

    The Day of


    1. Place a rack in the centre of the oven and preheat the oven to 450°F (230°C) for conventional or 425°F (220°C) for convection.

    2. Warm the moulds in the oven for 15 minutes before filling. Preheating the moulds helps ensure that the cannelés will have a crunchy, caramelised exterior.

    3. Brush the moulds with a thin layer of melted beeswax. (Too much wax will cause the mixture to spill out of the mould during the baking process.) Gently mix the batter to reincorporate ingredients that may have settled overnight. Be careful not to overmix, or you risk incorporating too much air into the batter. The more uniform the batter is, the better the final product will be.

    4. Fill each mould to about ¼ inch (6 mm) from the top, about 2¾ ounces (80 grams) of batter each. When the cannelé bakes, it will rise slightly, then sink, so it is important to leave a small space to account for this rise.

    5. Place the moulds on a baking tray and bake on the centre rack for 20 minutes. Rotate the pan 180 degrees, reduce the oven temperature to 350°F (175°C) for conventional or 325°F (160°C) for convection, and bake for 35 to 45 minutes more.

    6. Let the cannelés, still in their moulds, cool for 10 minutes. Turn the cannelé moulds upside down and gently tap the top until the cannelé drops out onto the wire rack. Let cool completely before serving.