Cannelés

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I fell in love with Cannelés the first time I had them at Boulangerie in San Francisco—crisp, caramelized on the outside with a deeply golden, almost burnt sugar crust, and soft, eggy custard inside. They’re a bit involved to make at home, and you do need special cannelé molds—many insist they have to be copper, but mine aren’t and they work just fine. The good news is you can prep the custard batter ahead of time and keep it in the fridge for a few days, baking off a few at a time. They’re definitely best eaten fresh, when that crackly crust is at its peak.

Ingredients:

  • 3 cups milk
  • 1/2 vanilla bean, split lengthwise and scraped
  • 200 g unsalted butter
  • 200 g sugar
  • 80 flour
  • 1 egg yolk
  • 2 eggs
  • 2 tablespoons dark rum
To cover molds
  • 40 g beeswax
  • 60 g Butter

Instructions:

Day 1: Making the Custard

In a small saucepan, combine the milk and vanilla bean. Heat over medium-high until the milk reaches 180°F. Remove from the heat, add the butter, and stir until melted. Set aside to cool to lukewarm, then remove the vanilla bean.

In the bowl of a stand mixer, whisk together the sugar and flour. In a separate bowl, whisk the egg yolk, whole eggs, and rum until combined. Gradually whisk the egg mixture into the sugar and flour, then slowly add the lukewarm milk mixture, whisking until smooth.

Strain the batter into a milk bottle or air tight container and refrigerate for at least 24 hours. The batter can be stored in the fridge for up to 4 days, allowing you to bake a few Cannelés at a time. The texture and flavor improve significantly after the first day. Be sure to stir the batter well each time before using.

Day 2 and beyond: Baking the Cannelés

Bring custuard close to room temperate before baking. 

Melt the beeswax and butter together in a microwave-safe container until fully liquefied, about 2 minutes. Pour the mixture into each mold, swirl to coat evenly, then pour the excess back into the container. Turn the molds upside down on a cooling rack lined with paper towels to catch any drips. Coat them as thin as possbile. 

Preheat the oven to 500°F. Cannelés rely on an initial very high heat burst to create steam expansion that pushes the batter upward.

Fill each mold about 80 - 90% with batter. Bake at 500°F for 10 minutes, then—without opening the oven—lower the temperature to 375°F and continue baking for another 45 minutes. Start without convection for the first 10 minutes and turn on convection for the remaining bake if you want a darker, crispier crust. 

Remove the cannelés from the oven and unmold them immediately onto a cooling rack. Let them cool at room temperature. For the best texture and flavor, cannelés should be enjoyed the same day they are baked.

Enjoy!