Cannelés de Bordeaux (receipe)

Just back from a lovely holiday in the South of France, I could not do differently than bring back home a receipe for a very popular pastry: cannelés de Bordeaux.

It takes a bit of time – resting time, but is very simple to make and is loved by people of all ages.


Cannelés de Bordeaux

Course Dessert
Cuisine French
Keyword canneles, pastry, sweet
Prep Time 30 minutes
Cook Time 45 minutes
Resting time 8 hours
Total Time 9 hours 15 minutes
Servings 24 cannelés


  • Cannelés forms


  • 2 eggs
  • 125 g sugar I used brown sugar
  • 50 g white flour
  • 25 g butter I used salted butter
  • 2.5 dl milk
  • 1 sachet vanilla sugar this is about 10g
  • salt a pinch is enough, if you used salted butter


  • Mix the eggs, sugar and salt until the mixture is very fluffy. It is worth while spending a bit of time to ensure that the mixture is a fluffy as possible as it influences the consistancy of the pastry.
  • Let the milk, butter and vanilla sugar come to a boil and then mix immediately with the eggs/sugar mixture to get a homogeneous mixture.
  • Let the mixture first cool to room temperature and let it rest in the fridge for 8 - 24 hours (depending on how much time you have).
  • Stir through the mixture before equally dividing into the little cannelés forms. Let them bake for about 45 minutes at 180 degrees. They should be dark brown on the top. Let them cool completely before serving - on the same day.

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