French Cannelés
French Cannelés
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French Cannelés

10 MIN
1 H 15 MIN
24 H
10 cakes, approximately



  1. With the tip of a knife, split the vanilla bean and remove the seeds.
  2. In a saucepan, heat the milk, butter with the vanilla seeds and pod until the butter has melted. Set aside.
  3. In a food processor, combine the flour, icing sugar, and salt. Add eggs and pulse until smooth. Stir in the milk and rum. Transfer to an airtight container. Refrigerate the batter for 24 hours.
  4. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  5. Oil 10 cannelé copper moulds (see note) and place them on a baking sheet. Heat in the oven for 10 minutes. Drain the oil and let cool.
  6. Generously butter the cooled moulds and sprinkle with granulated sugar. With a whisk, stir the cannelé batter until smooth. Pour into the moulds three-quarters of the way up. Bake for about 1 hour and 10 minutes of until the cannelés are golden brown. Unmould from the moulds and cool completely on wire rack.


The cannelé copper moulds are very expensive. There are silicone moulds that do not require preheating. However, the cannelés emerge from the oven slightly less caramelized and consistent.


  1. I have not yet made these but I buy these at a local shop. Unfortunately I do not think they add any rum to the recipe because I cannot taste it. Ive also seen copper molds for sale at 27,00 each, which is indeed, but if you make these all the time, or are a professional, they are supposedly worth the trouble. If anyone knows where to get copper molds in Canada, let me know. Merci!! Great job, Ricardo and staff, for making this available in English.

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