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French Cannelés Recipe

Cannelés are small French cakes with a deep caramelized crust and soft, custardy inside. This recipe guides you to make them at home with simple ingredients, giving you the classic rich flavor and texture you’d find in a French bakery. Perfect for dessert or a treat with coffee.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 12 hours
Total Time 12 hours 45 minutes
Servings: 12 cannelés
Course: Dessert
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups 480 ml whole milk
  • 4 tablespoons 60 g unsalted butter
  • 1 vanilla bean or 2 teaspoons vanilla paste
  • 1 cup 200 g granulated sugar
  • 1 cup 125 g all-purpose flour
  • 2 whole eggs
  • 2 egg yolks
  • 2 tablespoons dark rum
  • Pinch of salt

Method
 

Heat the milk and butter
  1. In a saucepan, warm milk, butter, and vanilla over medium heat until butter melts. Do not boil. Let cool to warm temperature.
Mix eggs and dry ingredients
  1. In a bowl, whisk sugar, flour, eggs, and yolks gently until smooth. Avoid overmixing.
Combine
  1. Slowly pour the warm milk mixture into the egg mixture, whisking until smooth. Add rum and salt.
Strain batter
  1. Strain the batter through a fine mesh to remove lumps.
Rest the batter
  1. Cover and refrigerate for at least 12 hours (overnight is best).
Prepare molds
  1. Use either copper or silicone cannelé molds. Brush molds lightly with butter (or beeswax for copper).
Preheat oven
  1. Heat oven to 450°F (230°C). Preheat empty molds in the oven for a few minutes.
Fill and bake
  1. Fill molds almost to the top. Bake at 450°F for 15 minutes, then reduce to 375°F (190°C) and bake 45–50 minutes. Look for deep golden brown, almost dark caramel color.
Cool and release
  1. Let cool for 10 minutes, then remove from molds. Enjoy warm or at room temperature.

Notes

  • Batter must rest overnight to get the best custard texture.
  • Don’t worry if some cannelés are slightly darker; caramelized crust is normal.
  • Can use silicone molds instead of copper for easier release.
  • Best eaten the same day but can be reheated in a 375°F oven for 5–8 minutes.