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–+ servings

Cannelés de Bordeaux

Whoever bites into this little French cake, will be rewarded with a delicious sugary crunch. And then the inside — soft as a cloud.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Cakes & Pastries, Desserts
Cuisine French
Servings 12 portions

Equipment

  • Cannelés forms

Ingredients
  

  • 2 cups milk
  • 1 vanilla bean vanilla bean
  • 1/8 cup butter
  • 1 cup sugar
  • 1 cup flour
  • 1 egg egg beaten
  • 2 egg yolks egg yolks beaten
  • 1 shot rum
  • 1 tsp vanilla extract

Instructions
 

  • Scrape the seeds from inside the vanilla bean and mash them to a pulp. Pour the milk, the vanilla pulp, and the bean together with the butter into a pot. Warm the ingredients until the butter has melted.
  • Blend the flour and sugar. Then add the milk mixture and stir the batter until it's even.
  • Now add the egg and two yolks, plus the rum and vanilla extract. Mix all the ingredients well.
  • Cover the batter and let it chill overnight.
  • The next day, strain the vanilla bits and bean out. Then pour the batter into 12 cannelés forms. You can also use a muffin pan or mini bundt cake forms.
  • Bake for one hour at 350 °F.

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Notes

Don't wait too long to eat the cakes since, well, for heaven's sake, how could you? They're irresistible! But also because they'll lose that caramelized outer layer after about eight hours. And they taste truly exquisite straight out of the oven.