Cannelés Bordelais

These delightful little pastries seem so simple! There is no filling, no topping, no glaze. However, they manage to have a deliciously chewy and crispy outside with a creamy center. How do you achieve that without a filling? Cannelés are Nico’s favorite treat so I spent a solid few weeks and 3-4 gallons of milk trying to perfect these for him last year. I decided to serve them again for our anniversary dinner tonight after a Smoked Salmon Soufflé! The trick to making these work is using the finest (both in quality and grind) pastry flour, the ridiculously watery dough which you should refrigerate for at least 12 hours before using, and perfectly buttered and floured molds. You can keep the dough in the fridge for a few days, but only make as many pastries as you plan to eat in one day, as they are best served day of. I read that copper molds will make for a more perfect pastry, but at a minimum of 20 molds per recipe, I couldn’t afford Mauviel’s $50/per mold price tag. If you can, try it and report back! I also accept all donations of copper Cannelés molds, as I am incredibly curious!

Cannelés Bordelais

2 tsp vanilla
2 cups + 2tbsp whole milk
3 1/2 tbsp butter + extra softened for molds
2 eggs + 2 egg yolks
2 cups confectioners sugar
1 1/2 tbsp rum
1 cup less 2 tbsp super fine cake flour + extra for molds

  1. Pour all milk into saucepan, add vanilla and bring to a boil. Remove from heat and allow to cool.
  2. Melt butter and allow to cool.
  3. Sift flour and sugar into separate bowls to ensure consistency.
  4. Whisk eggs, egg yolks, and sugar together.
  5. Whisk into the egg mixture in the following order: rum, melted butter, flour, vanilla milk.
  6. Refrigerate batter for at least 12 hours.
  7. Coat molds with softened butter and dust with flour, tapping out any excess. Leave in the fridge until ready to use.
  8. Preheat oven to 350 degrees.
  9. Fill the molds just before baking, you don’t want the butter coating to melt.
  10. Fill the molds up to 1/4 inch below the rim.
  11. Bake for about one hour (sometimes takes a bit longer).
  12. Pierce the pastries with a knife and tap back down into the molds as they try to escape (around 20 minutes to 35 minutes into baking). You may have to do this several times. It is not a problem to open the oven during baking.
  13. The pastries are done when the tops are dark brown and the crusts are golden with a pliable inside.
  14. Remove from the molds immediately to cool. Eat the same day!

Total cooking time: 2 hours + 12 hours rest

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