These French pastries called Cannelés have always been one of my fancies. I bought them in San Juan de Luz, when we were going to spend the day. Its origin is in the beautiful city of Bordeaux but it is common to find them in France.

Making them at home is an easy and very entertaining process for those of us who enjoy cooking and baking. You have to think that they have to rest for a day in the refrigerator, otherwise following the steps of the recipe are very simple and the result is spectacularly beautiful.

With the time change come the long and dark afternoons but at the same time wonderful to enjoy a coffee and these pastries with good company or a good book.

Non-stick molds for De Buyer cannelés , De Buyer stainless steel ladle and Luigi Bormioli glass jug


  • 500 ml of whole milk
  • 1 egg and 2 egg yolks
  • 140 g of flour
  • 240g of sugar
  • 25g butter
  • 50 ml of aged rum
  • 1 vanilla pod


  1. We open the vanilla pod lengthwise with the help of a knife and scrape its interior to obtain the seeds.
  2. In a saucepan over medium heat, add the milk, rum, butter and vanilla seeds. When it starts to boil, remove from the heat and let cool.
  3. In a large bowl we put the sugar, the egg and the yolks and with a few rods we beat a few minutes until the mixture whitens.
  4. Add the flour little by little to the bowl, stirring with a wooden spoon until fully integrated.
  5. Then slowly pour in the mixture of milk, vanilla and rum while stirring. We have to have a mass similar to that of the crêpes.
  6. We leave in the refrigerator a minimum of 24 hours.
  7. Spray grease the cannelé molds and pour the dough leaving a little margin before the edge.
  8. We put the molds in the freezer with the dough for about 20 minutes while we heat the oven to 230º.
  9. Bake the cannelés for about 10 minutes at 230º and then 50 minutes at 180º.

Pallarès kitchen knife with boxwood handle , Caractère Revol porcelain plate , non-stick molds for De Buyer cannelés and porcelain Ramquin nº9 Laura Ashley

You can serve them as you unmold them, they are delicate and delicious. If you want, apart from serving them with coffee, breakfast or a snack, they are also a wonderful option for dessert. Accompanying them with melted chocolate or an English cream bath can be a good option.

Wonderful cupcakes too for those of us who enjoy giving away our own sweets; for its beauty and originality.

Author of the recipe: Beatriz from To Be Gourmet


MAR said:

No, no lleva levadura. Son una delicia. Haceros con los moldes específicos para cannelés.

Anna said:

Acabo de hacerlos , son un pecado de buenos ,crujientes por fuera i super blanditos por dentro , he seguido la receta paso a paso y con los mismos moldes me han salido 12

Silvia said:

Muy rico, pero tengo la misma pregunta. No lleva levadura?

Maite said:

Hola. ¿Me podríais indicar cuántos salen con estas proporciones? Gracias

carmeta said:

hola¡ como siempre precioso estilismo. Una pregunta, no lleva ningún tipo de levadura??

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