Canneles

Canneles

I have a purist approach when it comes to cuisine, especially French cuisine. Call me elitist, but I firmly believe that any dessert should be created thoughtfully by hand and from scratch… no shortcuts allowed and definitely no pre-packaged rubbish.

In my household it’s almost a cardinal sin to look twice at any type of processed and preservative laden junk food. It’s therefore understandable as to why I was in a state of deep shock when I saw that French macarons are now available for purchase in frozen packets straight from supermarket shelves! A clear lack in respect and appreciation for historic recipes and traditional home cooking exists in this fast-paced consumerist society.

CannelesCanneles

Thankfully, my beloved Canneles of Bordeaux have not yet been discovered and filtered down into the oversaturated Australian market… unlike other iconic French delicacies, sadly crepes, macarons and now madeleines. That is why I had to share this recipe for delicious Canneles from another cook who shares my belief in traditional home cooking, Rachel Khoo.

I love simplicity when it comes to recipes, ingredients and cooking, and Rachel’s recipe for Canneles is just that. The recipe comes from her second acclaimed cookbook, My Little French Kitchen, which is another staple in my collection.

CannelesCanneles

This recipe is so simple and straight forward and it definitely does not disappoint in the all-important taste factor. However, the batter does need to be made and rested for up to 2 to 5 days in order for the gluten swell and batter to thicken… but I promise that the results are well worth the wait.

The Canneles shells develop a crisp and caramelised coating whilst further concealing a dense and aerated custard interior. When you take your first mouthful, the contrast in texture between the crisp shells and the sweet oozy filling is highly addictive.

Traditionally, Canneles are made in copper moulds but as they are rare to find (not to mention incredibly expensive), I had to settle for a silicone mould instead. I surprisingly had near perfect results… however investing in copper moulds is something worth considering as copper conducts heat more proficiently which would result in a unified caramelised shell.

Happiness truly is akin to warm Canneles straight out of the oven…they are moreishly addictive, so good in fact that they were a struggle to photograph as they kept being devoured! Rachel promised her Canneles recipe would produce perfect results every time and I have to admit that so far she is true to her promise.

 CannelesCanneles

Canneles
Serves 18
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr 15 min
Ingredients
  1. 500ml whole milk
  2. 50g unsalted butter, cubed and softened
  3. 1 vanilla bean pod, split
  4. 100g plain flour, sifted
  5. 250g icing sugar, sifted
  6. 1 tsp salt
  7. 2 eggs
  8. 2 egg yolks
  9. 60ml rum or brandy
Instructions
  1. In a saucepan over medium heat place the milk, butter and vanilla bean pod. Bring to a light boil them remove from heat and leave to cool.
  2. Tip the sifted flour, sifted icing sugar and salt into a large bowl.
  3. In a separate bowl, lightly beat the eggs and yolks together.
  4. When the milk has cooled, remove the vanilla bean pod and set aside. Pour the milk and eggs into the bowl with the dry ingredients. Gently stir together until smooth (mixture will still have a few lumps)
  5. Strain the batter though a sieve into a new clean bowl, pressing through the lumps until a smooth batter forms. Add the rum or brandy and vanilla bean pod. Cover with plastic wrap and place in a refrigerator for two to five days (remember to stir it every so often).
  6. When you are ready to cook the canneles, preheat the oven to 240C (460F).
  7. Heat a buttered silicone or copper mould for five minutes, then remove from the oven and ladle in four fifths of the batter.
  8. Cook for 15 minutes, then reduce heat to 190C (370F) and cook for a further hour, until browned and clean when a skewer is inserted.
  9. Remove from the moulds and leave to cool on a wire rack. As they cool, the outside develops a crisp crust.
Adapted from Little French Kitchen
Adapted from Little French Kitchen
butter and brioche http://www.butterandbrioche.com/
Canneles

86 Comments

  • Reply Bee @ notesfrommykitchen November 11, 2014 at 11:31 am

    Love love love canneles..and I love love your blog..beautifully done! I am going to give these little beauties a try very soon.

  • Reply Mari October 2, 2014 at 11:40 pm

    These are too cute 🙂 I’ve never had canneles before – is the taste similar to muffins?

    • Reply thalia October 3, 2014 at 2:04 am

      Far from it Mari, the taste is similar to a caramelized custard/Portuguese tart filling.

  • Reply Shikha @ Shikha la mode October 2, 2014 at 5:44 am

    Omg, I JUST was having a moment about caneles over the weekend at this new French place that opened up in the city – they are so good, and the crunchy outside and gooey inside are the best. I wish copper molds weren’t so expensive!

  • Reply Annie @Maebells September 30, 2014 at 2:21 pm

    You always have the neatest recipes!! I love reading your posts! I have never had canneles but these look beautiful!

    • Reply thalia September 30, 2014 at 11:42 pm

      Thanks Annie!

  • Reply Lina | StrictlyDelicious September 30, 2014 at 1:51 pm

    My favorite bakery in town has these precious gems and I’ve never known what they are! I know it’s pretty unsafe to eat something and you don’t know what they are, but these are so perfect there was no way I could help it! Thanks to you, I now know what they are called AND how to make them! Thank you so much, Thalia; this is a GORRRRGEOUS post!

  • Reply Ella-HomeCookingAdventure September 23, 2014 at 5:11 am

    I’ve been to France several times and really love French desserts, but I didn’t serve canneles.. now I am really sorry for that, they look absolutely stunning. I love making recipes from scratch too, and never use pre made products. Would love to make this recipe one day.

  • Reply Carolyn Jung September 21, 2014 at 8:19 pm

    I love the burnt caramel flavor of caneles, not to mention their custardy interior. Yours are exquisite looking — like they came out of a top Paris patisserie. 😉

  • Reply Dina September 20, 2014 at 1:57 pm

    Hi Thalia, love looking through your images, they are so enticing (I am following your blog on bloglovin). These cannelles are one of my secret addictions but I have never actually made them. I have kept a local pastry shop in business though, feeding this addiction. I think I am going to try making them now. I also love your writing and share your appreciation for simplicity and tradition in cuisine.

  • Reply nicole (thespicetrain.com) September 19, 2014 at 2:31 pm

    These are so beautiful! I love the one that is sliced open, makes me want to bite into my screen. And I totally agree on not using pre-packaged rubbish of any sort in the kitchen!

  • Reply Maggie September 17, 2014 at 1:21 pm

    I agree with you, the frozen macarons is a sin! I don’t like the idea at all…
    Those canneles look so gorgeous! I’m very new to baking and am stilling trying out very simple recipes. This one looks easy enough to follow and I’d like to try out 🙂

  • Reply Maureen | Orgasmic Chef September 17, 2014 at 7:23 am

    There’s nothing quite like a well made canelé or maybe 3. Yours are so beautiful. I’m determined to master them this year.

  • Reply Katherine Baker September 17, 2014 at 3:35 am

    Just checked out your blog and I am blown away….I love Canneles!! I visited Bourdeux a few summers ago and they were all over the city and I grew quite fond of them. Thanks for sharing this – I will certainly be making these and checking by your blog more often !

  • Reply Olivia @ mademoiselleinsydney September 17, 2014 at 1:19 am

    Oh my! your canelés look really bordelais and picture perfect 🙂

  • Reply Natasha @ the cake merchant September 16, 2014 at 10:15 pm

    These are really gorgeous, Thalia! I’m totally with you on the made from scratch sentiment. I know people are busy, but it kind of takes the love out of it when you have prepackaged desserts. Let’s hope canneles stay far away from supermarket shelves.

  • Reply Christine [from-The lion's den] September 16, 2014 at 7:50 pm

    I’ve never had canneles before but I think I need to! These look amazing!

    It’s great to see someone else who was compelled to start a food blog during law school! Love your site!

    from – The Lion’s Den

  • Reply Adri September 16, 2014 at 4:40 pm

    I adore Canneles. They really are one of my favorite treats. Yours look absolutely mouth watering and utterly perfect. What beautiful work.

  • Reply Kelley September 16, 2014 at 11:54 am

    These look absolutely amazing! Your photography is beautiful.

  • Reply Sarah @ SnixyKitchen September 15, 2014 at 10:18 pm

    These look stunning, Thalia! I agree – pastries should definitely be made from scratch!

  • Reply Jamie | Jamie's Recipes September 15, 2014 at 9:33 pm

    Beautiful! Almost too gorgeous to devour. *almost*

  • Reply Crystal | Apples & Sparkle September 15, 2014 at 4:50 pm

    These are just beautiful! I just have to try this recipe, your photos are just stunning. : )

  • Reply Mike @TheIronYou September 15, 2014 at 3:12 pm

    Those canneles looks so tempting Thalia, really mouthwatering!

  • Reply Broma Bakery September 15, 2014 at 2:57 pm

    I’ve been seeing canneles all over the place. I think it’s a sign

  • Reply Sugar et al. September 15, 2014 at 11:42 am

    These look fabulous. A custard centre and a golden brown exterior..I’m sold!

  • Reply Emma September 15, 2014 at 11:10 am

    Rachel Khoo ❤ I just purchased The Little Paris Kitchen and am mad for it. Must make something soon.

    And how absolutely adorable looking are these, I’ve not heard of them before. They look wonderful with the squidgy centres.

    +1 on the frozen or processed stuff. It’s one thing to buy a frozen lasagne on occasion but nice, fancy desserts should be made from scratch, definitely (especially French pastry which is special).

  • Reply Karen September 15, 2014 at 9:27 am

    I SOOOO agree that classics should be made with love and care,and dare I say TIME! I have made Canneles many times, and I am lucky enough to have a set of 12 copper canneles moulds…..I live in the Bordeaux area for half the year and they are easy to source there! Yours look pretty much as I would buy them or make the, although there are usually a few more holes in the middle of them…..BUT, lovely little canneles, as they are VERY difficult to make, even by the professionals! Karen PS: lovely images too!

  • Reply Alanna September 15, 2014 at 4:36 am

    These look perfect! My one shot at canneles long ago was a miserable failure. Thank you for sharing this foolproof recipe!

  • Reply Manali @ CookWithManali September 15, 2014 at 3:38 am

    These look so pretty Thalia! 🙂 and Macarons in freezer? what a sad state of affairs! I too believe in cooking everything from scratch!

  • Reply Sonali September 15, 2014 at 3:20 am

    I haven’t had canneles before. They look great. Would love to try this recipe. I am always in favor of making a recipe from scratch.

  • Reply Phi @ The Sweetphi Blog September 15, 2014 at 1:53 am

    No! Macarons in the freezer? That’s sad! These canneles look absolutely fantastic! I have never heard of them but want like 5 right this second 🙂 They look super tasty!

  • Reply Elizabeth @ SugarHero.com September 14, 2014 at 10:37 pm

    Oh my gosh, Thalia, these are so beautiful! These are gorgeous, perfect, classic canneles. I agree that from scratch is always better than prepackaged–may ready-made canneles never come to the supermarkets!

  • Reply Dannii @ Hungry Healthy Happy September 14, 2014 at 5:37 pm

    I have never tried these before, but they look and sound incredible.

  • Reply Simi Jois September 14, 2014 at 4:31 pm

    Macarons in the frozen section is a bit sad. I am shocked at the commercialization of food ? Food is about experience of cooking as much as eating, it is sad the next generation will not see the relevance of that in our lives. Often times i wonder what are we all running after. Well am not going to rant here, but I can say this is just fabulous! Am going to be baking this next week – had a question, can I use cup cake molds? and second question, can I reduce the icing sugar ?

    • Reply thalia September 14, 2014 at 9:01 pm

      I have used cupcake moulds before and they work just as good.. just make sure you butter them well! The icing sugar can be reduced as well, just sub in more flour x

  • Reply Katie | Healthy Seasonal Recipes September 14, 2014 at 4:05 pm

    I’ve never had canneles before, so I’ll have to take your word for it that a pure and from-scratch version is worth it. Besides, I totally agree that from scratch is better for sure.

  • Reply Meg @ The Housewife in training files September 14, 2014 at 11:51 am

    Well hello lil beauties! I am with you, I would much rather have desserts from scratch rather than from a box, even if I am not the best baker.

  • Reply Consuelo | Honey & Figs September 14, 2014 at 11:01 am

    Awwwh these little canelles look ever sooo darling! And yummy too! The flavor must be incredible amaaaaaazing!

  • Reply Daniela @ FoodrecipesHQ September 14, 2014 at 9:53 am

    Frozen macaroons? I’m shocked!Gosh, they cannot taste good…
    Your canneles look great, I have to admit I have never eaten one in my life. I’ll look for them in the French patisseries here in London.

  • Reply Kelly - Life Made Sweeter September 13, 2014 at 8:01 pm

    These canneles are gorgeous! I’ve never had one before but they sound amazing!

  • Reply Fran @ G'day Souffle' September 13, 2014 at 7:55 pm

    Yum, it’s the rum that gives the Canneles that magic flavour. I’ve been buying copper cannele molds from Amazon at $30 a pop, but found them for about $10 a pop in Paris at ‘A. Simon’ store on the Right Bank- worth the expense to get that extra crisp exterior texture. Thanks for sharing!!

  • Reply Mira September 13, 2014 at 5:41 pm

    How cute these are, and so easy to make! Great job Thalia! You inspire me to experiment with more French recipes 🙂

  • Reply marcela September 13, 2014 at 3:36 pm

    That’s the kind of dessert that I’d love to bake ! Thank you so much for the recipe!

  • Reply sippitysup September 13, 2014 at 3:35 pm

    I agree. I just don’t have enough of a sweet tooth to enjoy “just any old thing”. An artfully made sweet treat is the only dessert I’ll look twice at. Your deserve more than a second look. GREG

  • Reply Marly September 13, 2014 at 3:28 pm

    I will be mulling how to create a vegan version of this recipe for weeks. I’m sure of it! In the meantime, I’ll just have to settle for drooling over these stunning photos!

  • Reply jen @ Baked by an Introvert September 13, 2014 at 2:59 pm

    I’ve never had a cannele. I think I am totally missing out! These look incredible and even better that they are homemade.

  • Reply Lisa H. September 13, 2014 at 6:08 am

    Beautiful little bites 😀
    Home baked with lots of love is always the best 🙂

  • Reply Lail | With A Spin September 13, 2014 at 4:18 am

    I am with you on traditional, made from scratch baking. I am so intrigued by the canneles! Pure awesomeness.

  • Reply Karen-2Teaspoons September 13, 2014 at 4:17 am

    Homemade definitely wins every time! The texture of these canneles look amazing! I love how creamy the centers and caramelized the edges looks. I bet it’s a fantastic combination 🙂

  • Reply Olivia - Primavera Kitchen September 13, 2014 at 4:17 am

    wow these look Ah-mazing!!! I’ve never had those! Now I have to try this recipe! Looks delicious!

  • Reply Nicole September 13, 2014 at 2:57 am

    These look delicious Thalia!

  • Reply Kirbie September 13, 2014 at 2:08 am

    These look gorgeous! I need to try this recipe. I’ve been so disappointed by the canneles I’ve had in the US. The texture is always wrong and they are constantly over-burnt.

  • Reply Jennifer @ Seasons and Suppers September 13, 2014 at 12:34 am

    Stunning! Canneles have been on my baking bucket list for ever. I’m bookmarking this so I can be inspired to do it soon 🙂

  • Reply Susan | Simple Healthy Kitchen September 13, 2014 at 12:05 am

    Not only are they a gorgeous dessert…they are little pieces of art! Beautiful!

  • Reply Cristina gonzalez September 12, 2014 at 11:51 pm

    Wawww these look to die for!! And the photography is simply stunning!

  • Reply Oana September 12, 2014 at 9:25 pm

    Never had canelles before, but I’m curious. I kinda like how pretty they look and I have the filling that I will love them. Tiny gems of deliciousness!

  • Reply Marcie September 12, 2014 at 8:04 pm

    I love your purist approach, and I couldn’t agree more. Homemade is always best, and your cannelles look divine!

  • Reply Emily September 12, 2014 at 6:32 pm

    I am so intrigued by these! They look fabulous. I love custard and the shape! so beautiful.

  • Reply Olivia @ olivia's cuisine September 12, 2014 at 5:43 pm

    I’ve never had those! Now I’m super curious to taste them. 🙂 Pinning it to try later!

  • Reply Immaculate September 12, 2014 at 4:03 pm

    Although , I grew up eating french pastry… I have never had the opportunity to try Canneles . Yours look amazingly good and would be a perfect bite size dessert.

  • Reply Alex Caspero MA,RD (@delishknowledge) September 12, 2014 at 2:26 pm

    Wow! i’ve never had canneles before but I’m pinning them to make soon! I love desserts, especially french desserts, but agree with you on having to make them from scratch. I don’t shy away from desserts… but I do shy away from BAD desserts! If I’m going to enjoy it, it better be good! 🙂

  • Reply cheri September 12, 2014 at 2:11 pm

    Hi Thalia, you can tell from your posts that you are a very thoughtful baker and cook. It’s wonderful that you are so passionate. Very impressive!

  • Reply jill September 12, 2014 at 1:52 pm

    I’ve never tried these before but they look so great! Seem simple enough too but so impressive I think!

  • Reply Cheryl September 12, 2014 at 1:28 pm

    These are just gorgeous! I too believe that desserts should come from scratch.. or not at all. But I will say that there is a total flood of pre-packaged traditionally French desserts in Paris. I used to nosh on bags of madeleines when I was hungover – ha!

  • Reply Melanie @ Bon appet'Eat September 12, 2014 at 1:24 pm

    Funny enough, I am from France and I had canneles only once. I love it! Your recipe makes it so approachable! I don’t have any molds for it though, it is ok in a mini muffins pan?

    • Reply thalia September 12, 2014 at 8:42 pm

      A mini muffin pan would work just as well melanie!

  • Reply Gayle @ Pumpkin 'N Spice September 12, 2014 at 12:46 pm

    Another gorgeous recipe, Thalia! These canneles look incredible! I love that the ingredients are fairly simple. Definitely going to try this dish out! Delish!

  • Reply judy @ I'm Bored, Let's Go September 12, 2014 at 12:25 pm

    I’ve never tasted one of these before but it sure does sound and look incredibly delicious!

  • Reply Teresa, foodonfifth September 12, 2014 at 11:55 am

    Wow these are just beautiful. I have been planning on trying to make these here at Food on Fifth as well. Your recipe is just perfect. I had some canneles recently in New York at a small bakery and just fell in love with the texture and flavor and their innate beauty. Thanks for sharing this lovely recipe.

  • Reply Chichi September 12, 2014 at 11:27 am

    Your canneles look like an absolute delight

  • Reply Michelle September 12, 2014 at 11:07 am

    Oh Thalia, they are gorgeous! These have been on my to-do list for a while. I already have the moulds. I’ve had them for at least a year and not made them. I am going to have to get on to making mine soon!

  • Reply Johlene September 12, 2014 at 10:33 am

    These look so cute!! Love the custard centre >/(
    xoxo

  • Reply Arpita@ The Gastronomic Bong September 12, 2014 at 9:57 am

    Oh my !! Love them Thalia! These are perfect little jewels.. perfect crispy outside with that ooey gooey centre.. they look so gorgeous… definitely on my to do list!! Pinning! 🙂

  • Reply Renee September 12, 2014 at 9:54 am

    These look divine and oh so cute! Love that perfect inside!

  • Reply Amallia @DesireToEat September 12, 2014 at 9:40 am

    It looks so cute…I wish I can try one of them 🙂

  • Reply Michelle @ Vitamin Sunshine September 12, 2014 at 8:08 am

    They turned out beautifully, copper shell or not!

    I agree with you 100%. Anything prepackaged just never will taste the same– or “real.” Just about everything in my house is made from scratch- more work, but worth it to know what I’m eating and control the ingredients- and to actually enjoy the calories I am ingesting!

  • Reply Claudia @Breakfast Drama Queen September 12, 2014 at 5:03 am

    These look so good and so, so cute!

  • Reply Gourmet Getaways September 12, 2014 at 4:21 am

    Aren’t those canelés adorable?! Super like the custard centre! Ahh!

    Julie
    Gourmet Getaways

  • Reply Isadora @ She likes food September 12, 2014 at 4:04 am

    Your food always looks so fancy and so pretty! I don’t think I’ve ever had canneles before, but now I want some right now! I love that they are mini, so I can eat like then of them, right?! 🙂

  • Reply Kristi @ Inspiration Kitchen September 12, 2014 at 1:54 am

    Vanilla bean and rum or brandy with butter? I say this is a tradition that should NOT be broken! Hahaha! I completely agree with you. I want to sink my teeth into these gorgeous babies, and the serving plate you have them on? Divine! Pinned!

  • Reply Jessica | A Happy Food Dance September 11, 2014 at 11:58 pm

    Totally agree with you on traditional, made from scratch baking – frozen macaroons should be a crime. This looks so decadent!

  • Reply Oriana Romero September 11, 2014 at 11:20 pm

    I have never tried Canneles before! They look amazing. Making these soon. Pinned!!!

  • Reply Christina @ Bake with christina September 11, 2014 at 11:16 pm

    These look sooo adorable!!

  • Reply Jessica @ Sweet Menu September 11, 2014 at 10:16 pm

    Oh these are just darling!

  • Leave a Reply