Dessert

Homemade Petit Cannelés Bordelais

04.23.14

Cannelés de Bordeaux | Au Petit GoûtThe very unique, distinctive (and quite ​cute!) shape of Cannelés de Bourdeaux is well recognized in Parisian ​patisseries and ​boulangeries, wine cellars, and the world over. A wonderful article by Paula Wolfert describes in great detail the history of this artisan pastry, here.

Cannelés is a soft French pastry, from the Bordeaux region, with a caramelized crust. The shape is a triated cylinder, relatively small.

Cannelés de Bordeaux | Au Petit GoûtCannelés de Bordeaux | Au Petit GoûtCannelés de Bordeaux | Au Petit Goût

Made from egg, sugar, milk, flour and vanilla, flavored with rum ​ (although I did not add rum to my version)​, the custard batter is baked in ​copper molds, which gives can​n​elés a caramelized crust and custard-like inside.

Cannelé Silicon Flex mold is a decent substitute for the copper molds, however, I love to preserve the use of the traditional molds. It is eaten for breakfast, for goûter (snack), and as dessert. It is notably appreciated during tastings of dessert wines.​ Such Oporto.​

While the batter was chilling in the fridge (as well as the copper molds) which the traditional recipe calls for, we decided to go out for a walk this past Sunday morning. I was gladly surprised by a white hydrangea tree in perfect bloom. The light was beautiful. So Subtle. Diffused.

White HydrangeaPerfect.

My family was walking a few steps ahead of me, and waiting, while I took a few photographs of this special moment. I was completely taken by its beauty and the light of that very instant.

White HydrangeaWhite HydrangeaCannelés de Bordeaux | Au Petit GoûtFloretsCannelés of Bordeaux  goes equally well with champagne as with tea​. I love that.​

I made a petit version  for my young daughter (and us!), and while she enjoyed them with a fresh glass of milk, my husband and I each had one with our favorite Tawny port.

Cannelés de Bordeaux | Au Petit Goût

 

Homemade Petit Cannelés Bordelais
 
Cook time
Total time
 
Inspired and adapted from Marmiton
:
: Dessert
: French
Serves: 18
  • - 50 cl of milk
  • - 1 pinch of salt
  • 2 whole eggs
  • 2 egg yolks
  • ½ vanilla bean
  • 1 tablespoon rum
  • 100 g flour
  • 250 g caster sugar
  • 50 g butter (+ 50 g butter molds)
  • 1 tsp pure vanilla extract
  1. The night before, boil the milk with the vanilla. Then add the butter to the milk.
  2. In a bowl, beat the eggs with the sugar, add the flour.
  3. Add the hot milk and whisk to make a smooth paste. Add the rum. Put the liquid in a bottle using a funnel and cool 24 hours in the fridge.
  4. The next day, fill the molds fluted ¾. Bake at 200 ° C or 50 min. When they became "black" (actually dark brown: the caramelized crust) is cooked.
  5. Turn out right out of the oven. Enjoy once cooled ... They are so soft inside and caramelized on the outside. A treat!
  6. If you take small molds cooking is shorter.

 

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