Bordeaux Cannelés: Classic Recipe

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 cups whole milk
• 1/2 cup unsalted butter, melted
• 1 vanilla bean
• 4 egg yolks
• 1 1/2 cups granulated sugar
• 1/4 cup dark rum
• 1 tablespoon baking powder

Instructions

1. In a mixing bowl, combine flour and salt.
2. In a saucepan, combine milk, butter, and vanilla bean split lengthwise. Cook over medium heat and stir occasionally until butter has melted. Remove from heat and set aside.
3. In a mixing bowl, whisk egg yolks and sugar until pale and frothy.
4. Gradually pour the warm milk into the egg mixture, whisking constantly. Add dark rum.
5. Add dry ingredients and whisk until well combined. Cover the bowl and refrigerate for at least 24 hours.
6. Preheat oven to 450°F. Grease cannelé molds with butter and flour.
7. Remove the vanilla bean from the batter and add baking powder. Whisk well until the baking powder has completely dissolved.
8. Fill each mold with batter and bake for 10 minutes at 450°F. Then reduce oven temperature to 375°F and cook for another 35-40 minutes or until cannelés are golden brown and caramelized.
9. Remove cannelés from molds and allow them to cool down on a wire rack before serving.

Serving Suggestions

Bordeaux cannelés are best served warm as a dessert with a cup of coffee or tea. They can also be served as a snack or a breakfast pastry, accompanied with strawberry or raspberry jam.