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Pretty little cakes from Bordeaux, soft inside and firm outside.


 For 16 cannelés :

  • 50cl milk
  • 50g butter
  • 100g plain flour
  • 1 pinch salt
  • 200g caster sugar
  • 2 whole eggs+2 egg yolks
  • 2 tbs rum
  • 2 silicone cannelés moulds














  • Heat the milk and butter in a saucepan.
  • Place flour, salt and sugar in a bowl and mix well to eliminate any lumps.
  • Add the eggs and yolks mixing well with a fork.
  • Pour the hot milk over little by little, mixing to a smooth consistency. Leave to cool.
  • Add the rum. Cover and leave in a cool place for 12 hours.
  • The next day, heat the oven to 235°.
  • Turn the mixture into the cannelé moulds (no need to grease them).  Fill three-quarters full.
  • Cook for 5 mins.
    After 5 minutes, lower the temperature to 180° for 15 mins, then to 170° for 45 mins (total 1h5mins).
  • Unmould while still warm and leave to cool before serving.


Galettes des Rois, Gâteaux des Rois

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