Cannelés Recipe

IMG_4724On a visit to Monterey, CA last year, Trent and I discovered a delicious treat from a beautiful, tiny french bakery; Cannelés. I’ve been buying them from any french bakery I can find here in the Twin Cities…nothing compares to the ones we had in Monterey. I decided to take matters into my own hands and make them myself. My first attempt at Cannelés was pretty good they tasted almost perfect, I made some adjustments (added more sugar and extract) and I think I’ve nailed it! These little buggers are so good! Crunchy on the outside and custardy in the middle. They disappear fast, they are perfect for breakfast or a dessert with some espresso.


1 c. milk
2 T. butter
1/2 c. flour
1/2 c. plus 2 T. sugar
1 egg plus 1 egg yolk
2 tsp. vanilla extract
1 tsp. rum extract

Bring the milk and butter to a boil in a small saucepan. Stir the flour and sugar together in a small mixing bowl. Mix the egg and yolk into the flour mixture. Slowly add the milk to the batter, stirring until smooth. Add vanilla and rum extracts. Cover the bowl with plastic wrap and refrigerate over night.

Preheat oven to 450 degrees F.

Pour batter into mini Cannelé mold, filling each only 1/2 full (batter will puff up quite a bit). Bake Cannelés 15 minutes. Reduce oven temp. to 350 degrees F. Continue baking 45 minutes. The cakes are meant to be quite dark on the outside. Unmold cakes and cool before serving.


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