Bordeaux Cannelés

Bordeaux Cannelés


  • 10


  • Affordable


  • Medium


  • Preparation time

  • Cooking time


  • 25cl milk
  • 70g flour
  • 30g melted butter
  • 1 sachet of vanilla sugar
  • 110g sugar
  • 2 eggs i.e. 1 whole egg and 1 yolk
  • 3 tablespoon of rum
  • 1 teaspoon of vanilla extract.


Boil the milk, vanilla sugar, vanilla extract, rum and butter in a saucepan.

Mix the whole egg and yolk in a salad bowl.

Beat thoroughly. Then mix the flour and sugar.

Add the beaten eggs. Beat the preparation.

Blend in the hot milk/butter mix and dilute. It’s best to leave the dough to rest for 24 hours in the refrigerator.

Mix well.

Pre-heat the oven to 250°C. Fill the mould up to ¾ high.

Cook twice: 10 minutes at 250°C. Then 50 minutes at 180°C

You can replace the rum with other flavours like orange blossom.