Canneles from Bordeaux: Canneles de Bordeaux

Recipe courtesy Pascal Rigo, The American Boulangerie: French Pastries and Breads for the Home Kitchen, Bay/SOMA Publishing, 2003

Show: Sweet DreamsEpisode: The French Baker

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
20 min
Level:
Difficult
Yield:
18 canneles

Times:

Prep: 30 min
Inactive Prep: 12 hr 0 min
Cook: 20 min
Total:: 12 hr 50 min

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Ingredients

3 cups milk
1/2 vanilla bean, split lengthwise and scraped
7 1/2 ounces (3 tablespoons plus 3/4 cup) unsalted butter
1 cup sugar
2/3 cup pastry flour
1 extra-large egg yolk
2 extra-large eggs
3 tablespoons dark rum
3 ounces beeswax, finely chopped (about 1/3 cup)

Directions

In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk to the scalding point over medium high heat, then remove the pan from the heat and add the 3 tablespoons of butter. Set aside to cool to lukewarm.

In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a container; cover and refrigerate for at least 12 hours.

To prepare molds for baking, melt the beeswax in a saucepan over low heat. Add the remaining 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.

Remove the batter from the refrigerator for at least 1 hour before baking it.

Preheat the oven to 425 degrees F.

Place the waxed canneles molds on a heavy baking sheet with a rim to prevent any wax and butter that melts from the molds from dripping onto the bottom of your oven and creating a fire hazard. Fill the molds 3/4 full with the batter, whisking the batter frequently and well to ensure that the sugar and flour remain evenly distributed.

Bake for about 50 minutes, or until the surface of the canneles is dark brown. Remove from the oven, being very careful not to spill any of the hot wax on yourself. (It is wise to keep children and pets out of the kitchen during this part of the process.) Using tongs or an old towel, pick up each mold and tap it upside down to remove the canneles. If it doesn't come out after a few taps, using a paring knife to loosen it from the sides. And...viola! Serve warm from the oven.

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Comments & Reviews

recipe Canneles from Bordeaux: Canneles de Bordeaux
Gaetano PHILADELPHIA, PA 05-21-2009
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UH UH COME AGAIN
Rated: 3 stars out of 5

This recipe seems to be concocted by someone with little experience. The quantity of beeswax and butter is sufficient to make... canele for weeks. Canele molds can easily be purchased online or on ebay. A few scrapings from a bees wax candle with an equal amount of butter is sufficient to lightly coat the mold. Use a silicone brush so that it can be easily cleaned and reused for any purpose. silicone molds work nearly as well as copper. Checking online you can find information from Paula Wolfert and others that detial the simple preparation of this dish. Take a look at my blog for pics, recipes and pointers. when searching note that the spelling varies. http://phillymarketcafe.blogspot.com/2008/12/canele-cannele-canelle.htmlRead more
recipe Canneles from Bordeaux: Canneles de Bordeaux
Jennifer Cedar Rapids, IA 08-07-2007
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Tricky but good!
Rated: 4 stars out of 5

These are great, and really do remind me of when I (briefly) lived in France. However, I had to do a lot of improvising with... equipment, since no stores around here carry cannele molds or bees wax for cooking. Overall, once the final product is achieved with the caramelized crust & custardy shell, it is simply irresistable.Read more
recipe Canneles from Bordeaux: Canneles de Bordeaux
Sharon ESCONDIDO, CA 11-28-2006
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A birthday treat
Rated: 5 stars out of 5

My husband heard about these little treats on TV and talked about wanting to try them for days. Since his birthday was... approaching, I searched for a French bakery in our area that made them. To my surprise, not only did none of the bakeries make them but none had even heard of them! As a last resort, I searched FN and found this authentic recipe. I had to make two substitutions due to time. I could not find cannele molds or beeswax, so I substituted a popover pan and melted butter. Since the popover molds are somewhat larger than cannele molds, the recipe made 12 instead of 18. Imagine my husband's surprise when warm canneles were on the table for his birthday breakfast! They were dark & crunchy outside and sweet & creamy inside, just like they should be. Although the canneles took time to prepare, the recipe was easy to follow and well worth it. Thanks Food Network!Read more
recipe Canneles from Bordeaux: Canneles de Bordeaux
Polly Sacramento, CA 09-11-2006
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Results of baking Canneles at High Temp
Rated: 5 stars out of 5

The recipe is very easy and result is very delicious. Five Stars for that. My concern is with the baking temperature. Baking... (gas stove) at 385FDegree in Non-stick mini bundt pan as a substitue and coating them with BEESWAX&Butter mixture produced shiny, crunchy shell and tasty cream inside. I am concerned with the melting point of tin I read about at 425Fdegree as well as Non-Stick Teflon & High Temp baking. My second batch was baked at 410Fdegree for 50 minutes. It came out burnt at the bottom. It still taste very good. I hope you can comment about the baking at high temp in Copper+tin Canneles Mold at 425F because I am waiting for my shipment of Canneles molds made of Copper+tin from FRANCE in a week. Thank you.Read more
recipe Canneles from Bordeaux: Canneles de Bordeaux
DIANNE santa barbara, CA 11-07-2005
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Delicious and Easy
Rated: 5 stars out of 5

I've been wanting to make these for over a year. I finally made the leap this past weekend and boy was it worth it. The... recipe isn't difficult but does take 2 days. I started Fri night and baked them Sunday morning. I used a silicone baking mold that has 18 small cups and they turned out perfectly! My family loved them. Custardy in the middle and crispy/chewy on the outside. Great Vanilla flavor. I can't wait to make this for a party.Read more