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

Picture of Canneles from Bordeaux: Canneles de Bordeaux Recipe Photo: Canneles from Bordeaux: Canneles de Bordeaux Recipe
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Total Time:
12 hr 50 min
Prep
30 min
Inactive
12 hr 0 min
Cook
20 min
Yield:
18 canneles
Level:
Difficult
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These extraordinary little confections are a specialty of Bordeaux, where nuns were said to have created them more than 200 years ago using the flour they salvaged from the holds of sailing ships anchored in the Port de la Lune. I like to call them "portable creme brulee" because they contrast a crunchy caramelized exterior with a moist, custardy center. This recipe is a bit particular. You really need authentic copper cannele molds and you really do need to coat them with beeswax (which you can find at some health food store and farmers' markets). The wax makes the unmolding easier, and — most important — gives the canneles their distinctive, crunchy crust. Make sure you let the batter rest for the full 12 hours. The best way to eat these is with a cup of strong coffee. You can also serve them as a dessert, cut in half and drizzled with caramel sauce.

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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Newest Ratings and Reviews

Read all 6 reviews

  • on August 24, 2011

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    Easy recipe that tastes delicious. I used 7 copper cannele molds and a Nordic Ware Bundt pan for the leftover batter. The canneles came out beautifully with the beeswax and butter coating the copper molds, after baking as per the instructions.
    The Cake from the buttered only Bundt pan that I baked at 375 for 1 hour turned out just as well. Can't wait to make this again.

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  • on May 21, 2009

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    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.html

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  • on August 07, 2007

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    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.

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