Ton Ton's Cannelés

Ton Ton's Cannelés

This is a recipe for authentic French cannelés I learned from my uncle, a former pastry chef. Since they are baked, they keep well, and if you heat them up before serving, the outsides become crisp and the insides are chewy. They give out a lovely aroma of vanilla and rum.

Ingredients: 24 Cannelés

1000 ml
Granulated sugar (or any sugar except brown sugar or powdered sugar)
500 g
Cake flour
170 g
Corn starch
80 g
50 g
100 ml
Whole eggs
Egg yolks
Vanila bean (or vanilla oil)


1. Split the vanilla bean lengthwise and heat it in the milk to exactly 60°C. (This is important, since if it's under 60°C, the cannelés will be sticky, and if it's over 60°C, the cannelés will rise too much!)
2. Sift the flour and cornstarch together and add to the sugar. Mix in the beaten eggs and egg yolks.
3. Stir in the melted butter and rum to the Step 2 mixture. (Do not beat.)
4. Take out the vanilla bean and add the warm milk to the Step 3 mixture all at once. (If you add the warm milk a little at a time, instead of all at once, gluten will form and the cannelés will be heavy.)
5. Cover with plastic wrap and refrigerate for at least 12 hours.
6. Preheat the oven to 230°C, and while it's heating, grease the cannelé molds generously with butter.
7. The dry ingredients will sink to the bottom of the batter, so stir it up well with a ladle before filling the molds about 9/10ths full.
8. Bake at 230°C on the upper rack of the oven for 20 minutes, then lower the temperature to 180°C and bake for 40-60 minutes on the lower rack, or until they are nicely browned. *Our oven has four racks and the temperature can't be adjusted, so I baked them on the second rack at 230°C, and moved them to the third rack and baked them at 180°C.
9. Leave the cannelés in the molds after baking until they settle, then drop them out onto a rack to cool.

Story Behind this Recipe

Cannelés are a rare sight in Japan these days. You can buy this sweet, a specialty of the Bordeaux region, at patisseries in France, but they're expensive! A small one costs 1.5 Euro. At that price, I decided to try making them myself, and searched online for a recipe. Unfortunately, I couldn't find exactly what I was looking for. But with this recipe you can easily fill up on cannelés any time.