Traditionnal recipe of Canelés de Bordeaux

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Today we share with you the french recipe of Cannelés from Bordeaux by the San Nicolas Pastry Shop. This traditional Canelé with Madagascar vanilla and old rum is THE specialty of this pastry shop. Chef Cyril San Nicolas makes this crispy and tender cake his specialty and his canelés are a reference in Bordeaux image-Canelés de Bordeaux : the real traditional recipe (in video)- canelés, recipe? ! So to make these little wonders, follow the master in this video!

Ingredients

500ml of whole milk
3 egg yolks and 1 whole egg
100 g of flour
50 g of corn flower
250 g sugar
1 vanilla pod
50g of butter (25g to butter the molds)
5 cl of rum

Steps of the recipe

  1. In a saucepan, boil 375 ml of milk with the vanilla bean split in half.
  2. Add the remaining cold milk (125 ml) with 25g of soft butter. Mix.
  3. Remove the vanilla pod.
  4. In a bowl, prepare the 3 egg yolks and the whole egg without mixing them.
  5. In a separate bowl, mix the flour, cornflower and sugar. Make a well then add the egg and egg yolks. Mix well to obtain a homogeneous paste.
  6. Pour the boiling milk in 3 times on the dough, mixing constantly.
  7. Add the rum and mix again.
  8. Let the dough rest for at least 12 hours in the refrigerator.
  9. Preheat oven to 250°C. Butter the caneles molds and fill them 3/4 of the way with the dough.
  10. Bake for 10 minutes, then lower the temperature to 180°C and continue baking for 50 minutes until golden brown.
  11. Take the canelés out of the oven and let them cool before unmolding them.

Where to take a pastry class on canelés in Bordeaux?

If you come to Bordeaux we recommend the canelés classes given by Elite Cooking or the canelés pastry class given by Sandra Moss Patisserie

How to write canelés ?

When it was created on March 24th 1985, the Bordeaux canelé brotherhood decided to adopt the spelling “canelé” with only one “n” in order to register a collective mark that would allow to differentiate the canelés made in Bordeaux from the others.
 

Who invented the canelés ?

The canelé de Bordeaux is a pastry whose origin is uncertain. A legend tells that it would have been invented by the nuns of the convent of Annonciades of Bordeaux to feed the poor. However, this story lacks concrete evidence. It is also possible that the cannelé is an evolution of the Limousin canole. Although some of the ingredients are similar, there is no definite evidence of a link between the two specialties.
 

How to keep the crispness of cannelés?

To keep the crispness of the cannelés, it is recommended to let them cool completely in the mold before taking them out, then to store them in an airtight box at room temperature and to eat them within 2 to 3 days. It is not recommended to put them in the refrigerator to avoid softening, and it is better to transport them in an airtight box without piling them on top of each other.
 

Can I freeze canelés?

Frozen canelés can be kept for up to 3 months in the freezer. To defrost them, simply take them out of the freezer and leave them at room temperature for about 2 hours before eating them. However, it is important to note that the texture may be slightly altered after thawing.
 

Copper or silicone mold? the best mold for baking canelés.

Copper molds are traditionally considered the best for baking canelés because of their high thermal conductivity. However, silicone molds can also give good results and have the advantage of being easier to clean. The choice depends on personal preference.
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