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Bordeaux cannelés

Recipe by Chef Sylvain - Long live pastry!

Discover how to make the famous Bordeaux cannelés, these small caramelized cakes with a soft interior and a crunchy crust, flavored with bourbon vanilla and dark rum. The traditional recipe is adapted to silicone molds for easy home use.

MediumFrenchServes 8

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Source Video
24h 40m
Prep
55m
Cook
3h 4m
Cleanup
28h 39m
Total

Cost Breakdown

Total cost:$2.95
Per serving:$0.37

Critical Success Points

  • Infusing the milk with the vanilla bean and seeds.
  • Complete cooling of the milk before incorporating.
  • 24‑hour batter rest in the refrigerator.
  • Changing the oven temperature (270 °C → 200 °C).

Safety Warnings

  • Boiling milk can cause burns – handle with care.
  • Silicone molds become very hot in the oven – use kitchen gloves.
  • Rum is alcoholic; keep out of reach of children.

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