Bordeaux cannelés

Ingredients

• 330 g Whole milk (Bring to a boil then let steep)
• 1 gousse Bourbon vanilla bean (Split lengthwise and scrape out the seeds)
• 165 g Granulated sugar
• 85 g Type 45 wheat flour
• 2 unités Egg yolks (Separate from whites)
• 65 g Dark rum (Approximately 4.5 tbsp)
• 20 g Unsalted butter (Melt then let cool)

Instructions

1. Vanilla milk infusion

   Pour the milk into a saucepan, add the split vanilla bean, bring to a boil, remove from heat at the first boil and let steep for 10 minutes. Scrape the seeds with the tip of a knife and incorporate them into the milk, then let the milk cool completely.

   Time: PT15M

2. Egg‑sugar mixture

   In a bowl, whisk the two egg yolks with the granulated sugar until the mixture whitens and becomes slightly frothy.

   Time: PT5M

3. Incorporating flour, rum and butter

   Add the sifted flour to the egg‑sugar mixture, then pour in the dark rum and the cooled melted butter. Mix until a homogeneous batter is obtained.

   Time: PT5M

4. Adding the vanilla milk

   Gradually pour the cooled vanilla milk into the batter while whisking gently to avoid forming air bubbles.

   Time: PT5M

5. Batter rest

   Cover the bowl with plastic wrap or a lid and place in the refrigerator for 24 hours. This rest allows the flavors to develop and the flour to absorb the liquid.

   Time: PT24H

6. Mix before baking

   Remove the batter from the refrigerator, stir gently to redistribute the vanilla seeds that may have risen to the surface.

   Time: PT5M

7. Filling the molds

   Pour the batter into the silicone molds up to about 1 cm from the rim (approximately 70 % of the mold volume).

   Time: PT5M

8. First high‑temperature bake

   Preheat the oven to 270 °C. Bake the molds for 10 minutes.

   Time: PT10M

   Temperature: 270°C

9. Temperature reduction and final bake

   Reduce the oven temperature to 200 °C and continue baking for 30 minutes (or 25‑35 minutes depending on the desired level of crunch).

   Time: PT30M

   Temperature: 200°C

10. Cooling and unmolding

    Remove the cannelés from the oven, let cool for 15 minutes in the mold, then gently unmold and place on a rack to cool completely.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

0,5 g

Ingredient Substitutions

• Instead of Whole milk: Low‑fat milk
• Instead of Bourbon vanilla bean: Vanilla extract (1 tsp), Madagascar vanilla bean
• Instead of Granulated sugar: Cane sugar
• Instead of Type 45 wheat flour: All‑purpose flour
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Dark rum: Amber rum, White rum (flavor will be less pronounced)
• Instead of Unsalted butter: Clarified butter, Margarine (for lactose‑free version)

Equipment Needed

• Saucepan
• Whisk
• Mixing bowl
• Silicone spatula
• Kitchen scale
• Cannelé molds (silicone, 4.5 cm)
• Oven
• Cooling rack
• Plastic wrap or lid
• Kitchen towel

Critical Steps — Do Not Skip

• 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).

Chef Tips from the Video

• Use a high‑quality vanilla bean: the seeds give the characteristic aroma.
• Dark rum adds aromatic depth; do not replace with white rum if you seek the traditional flavor.
• For an even more pronounced contrast, lightly sprinkle the molds with a pinch of sugar before pouring the batter.

Troubleshooting

Storage

Refrigerator: Store the cannelés in an airtight container for 2‑3 days. The crust will lose some of its crunch.

Freezer: Wrap each cannelé individually in plastic wrap then place in a freezer bag. Up to 1 month.

Room temperature: Consume the same day to enjoy the crunchy‑soft contrast.

Make-Ahead Tips

• The batter can be prepared the day before and kept refrigerated.
• Baked cannelés keep for 2‑3 days, but to retain crunch, reheat for 5 minutes at 180 °C before serving.
• You can freeze the raw batter in ice‑cube trays, then transfer to the molds when ready to bake.