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Canneles – A favorite And Addicting Snack

A lot has been said about Canneles [kah-nuh-leh] : they taste like a fudgy bite of crepe, they are moist on the inside and crispy on the outside, they have a faint hint of rum, etc… I need to add that they are hands down good and truly addictive! I am on batch number 3 and the neighbors only got to try a dozen…Yes, my name is Tartelette and I am a canneles addict.

Actually, I am blaming Veronica for this week’s thigh expansion! You see, every Sunday I tutor her in French for an hour and we usually start our lesson with a rundown of the recipes we tried the past week and we end it with a exchange of the recipes we plan on trying. This past Sunday we prolonged the hour by talking baking resources online, utensils and molds. It reminded me of the silicone canneles molds my parents brought me last September that had not been used yet. Tragedy!!! So you all can guess what I did right after we said goodbye…and again the next night!

I blogged about Canneles last year when I could not wait to get the proper molds and decided to use muffin tins. The experience was successful, after all, appearances are one thing, taste is what matters. However, I could not resist their dainty cute shape and decided to rework the first recipe I made. They are a specialty from the South West town of Bordeaux, but you can bet that good as they are they finally made their way to most bakeries in France, especially Paris. When we were home last year, we got half a dozen (come on people, that’s three each! See, I can show restraint!!), from my favorite Patissier Gerard Mulot. I liked his a lot more than most I tried (and believe that for the sake of blogging I did try quite a many half dozen that time), because they retained their freshness the day after unlike most canneles out there. One characteristic of the canneles is that they crust while extremely buttery and crispy fresh from the oven will get moist and soft as the day goes by. Although I could eat an entire batch in one sitting, I was also attempting to share with the neighbors gathered on the patio! I suspected that a little bit more flour than usual would do the trick and I adapted the recipe accordingly. They were still best right out of the oven but even the next day, the moisture had not seeped out and the crust had remained beautifully crispy. Mission accomplished!

Most if not all pastry shops in France will coat the molds with beeswax as it does not burn at the high temperature they cook them in as fast as butter and sugar and gives the cakes a nice shiny crust. You can’t taste the beeswax at all, but I make canneles when the craving strikes me and I do not usually keep beeswax on hand, plus I was using silicone molds and not copper molds so I figured that part would not work the same! I reduced the oven temperature to avoid burning and bitter caramelization of the butter and sugar and that did the trick. I like canneles on the lighter color side, just my preference versus feeling like I am about to pop a morsel of coal in my mouth, but feel free to push the cooking time a little longer if you are so inclined. One last thing I strongly recommend is to refrigerate the batter at least 4-6 hours or to make it the night before. I started it at noon and we had them to go with coffee and cordials that evening. Funny thing is that I ran out of rum and used Calvados for the second batch…and people around me failed to understand the irony of making a Southern French treat with an alcohol from Normandy. Yes, I know, I am easily amused!


Canneles:

Makes 18 to 24 depending on your molds

750 milk (2 1/2 cups)

50 gr butter (2 TB)

3 eggs plus 3 egg yolks

200 gr granulated sugar (1 cup)

1 Tb vanilla extract

1/4 cup rum

155 gr flour (1 1/4 cups)

In a saucepan, bring the milk to a simmer, add the butter cut into dices. Mix well and let cool to lukewarm. In a bowl, mix the eggs, egg yolks, sugar and vanilla and whisk until foamy. Slowly add the rum and flour. Add the milk slowly and whisk until smooth. Pass it through a sieve if necessary. Let the batter rest in the fridge for a few hours or overnight. When the batter has rested, preheat the oven to 375F, position a rack in the center. Divide the batter evenly among the canneles molds, generously coated with cooking spray or well oiled if you use copper. Bake for 35-45 minutes. The will be scortching hot right out of the oven, so let them cool 20 minutes or so before enjoying them.

Note about the molds:

Last time they came my parents brought many of my favorite Demarle silicone pans (a bit pricey but so worth it) as well as a couple others they did not have on stock, called Moulflex, cheaper, bright red and a little bit lighter. I was skeptical but grateful at the same time as I did not want to pay for copper canneles molds…Oh trust me I could…they are so pretty and shiny…but I can’t justify such an expense to my beloved! The Moulflex ones worked like a charm! The only copper thing I owned is the hot chocolate pot in the top picture that I found at an antique store.

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Comments


Mallow January 25, 2008 um 5:43 am

Those look soooo good, and I have never tried one! I may have to send out a Seattle search party – surely there is a bakery here that makes them. But I want yours – they look delicious!


Emily January 25, 2008 um 6:31 am

I agree with Mallow. I want those! The texture looks amazing. I’m going to be on the lookout for some cannele molds.

We appreciate the irony!


kellypea January 25, 2008 um 7:22 am

These really sound great, Helene. I don’t have molds exactly like this, though. Perhaps something a tad bit bigger? Like butter molds?


Joanna January 25, 2008 um 7:31 am

My name is Joanna and I am a cannelle addict too! I must say I have never made them at home, partly because I don’t think I would have any restraint whatsoever. I had some from Gerard Mulot last time I was in Paris and I must agree, they were fantastic. I will have to try your recipe. Thanks!


Alhya January 25, 2008 um 8:19 am

Dear Tartelette, moi qui découvre ton blog grâce aux compliments de la douce Guillemette, je peux te dire que cette recette va lui parler, elle adddddoooore ces petites merveilles bordelaises et à observer tes photos, j’ai une subite envie d’en refaire moi même!


Rosa's Yummy Yums January 25, 2008 um 8:37 am

Gorgeous! Your picture and words really make me salivate!

Cheers,

Rosa


Anonymous January 25, 2008 um 9:02 am

These are gorgeous! I’ve never eaten a canneles before, but plan on trying your recipe soon! May I ask… how did you prep the silicone molds for baking these? Would baking spray (the type with flour) work? Or should I be doing something else to prep the silicone molds? Thanks so much! Can’t wait to try this out.


Manggy January 25, 2008 um 9:27 am

Ooh, those look nice, I could pop them in one after the other. I too do not get the irony of using Calvados 😛 Thankfully, there is a shop offering a silicone mold here, and nobody has snapped it up yet..


Truffle January 25, 2008 um 10:02 am

These sound addictively good! Can’t wait to try them.


JEP January 25, 2008 um 12:04 pm

I would absolutely love to taste canneles!


breadchick January 25, 2008 um 12:44 pm

Thanks Helen… Thanks a bunch 😉 I have a seven hour layover in Paris on Saturday on my way to Italy. I had planned on having a quick lunch at my little favourite bistro and then a trip to Pierre Herme. So, now I guess I have to add these to the "shopping list". Oh the people on the plane are going to love me!


Susan @ SGCC January 25, 2008 um 12:49 pm

Oh boy, I am not yet a canneles addict, but I think I could become one after tasting one of these! They look wonderful!


Sarah January 25, 2008 um 12:52 pm

They look lovely! We sold cannele moulds at my previous work, but they were rarely bought or asked about. Now I know about them! I’m definitely going to try and find some when I head up to Paris next week!

Great post.

xox Sarah


Evelin January 25, 2008 um 1:07 pm

A potential future addict speaking here! They look delicious!:)


Rachel@fairycakeheaven January 25, 2008 um 2:03 pm

These look fantastic, wonder can I get cannele moulds en Irland?????


Lis January 25, 2008 um 3:06 pm

They are gorgeous! And they sound so yummy! 🙂

xoxo


Anonymous January 25, 2008 um 3:18 pm

Alhya avait vu juste, je suis arrivee en courant sur ton blog 😀
Je suis fan des canneles, et quand j’ai essaye d’en faire ca a ete le massacre… Mais je vais perseverer !!! Bises et bonne journee !


glamah16 January 25, 2008 um 4:13 pm

Calvados soundns great in these. They do look scumptious.I have never had them but have heard of them.


eatme_delicious January 25, 2008 um 4:14 pm

I’ve never had canneles before but now I definitely want to try them! They look so yummy and the way you describe them… now I’m going to be thinking constantly about going to get some canneles molds!


Lydia (The Perfect Pantry) January 25, 2008 um 4:41 pm

I cannot look at your photos for another second — I am drooling! I’ve never tried to make canneles, but I’ve tasted them in Paris, and they are wonderful.


Brilynn January 25, 2008 um 4:46 pm

Great, now I have to go out and buy some new molds… my bank account does NOT like you! But my stomach wants some of these sooo much!


Alejandra Ramos January 25, 2008 um 5:19 pm

These are making my mouth water! I’ve been baking lots of teacakes lately (just posted about coconut financier madeleines), and these just sound like the obvious next step…


Madam Chow January 25, 2008 um 5:37 pm

Oh, oh, oh! I’ve been wanting to make these, and planned on getting the molds, but kept putting it off! Now, once again, you have inspired me. This, and doughnuts, too!


Cheryl January 25, 2008 um 7:42 pm

I just saw these for the first time on a show on the Travel Network. I was instantly intrigued by them. I’m not suprised at all you made them and made them beautifully.


Anonymous January 25, 2008 um 9:51 pm

EXQUISITE!
I love the roasted look of these and so 3-dimensional too


MyKitchenInHalfCups January 25, 2008 um 10:01 pm

I wanted to make these last year and now find I’m still wanting to make them. My only excuse is there’s potatoes and bread in my way.
Yes that is excellent irony!! I’m fairly easily amused myself.


Chou January 25, 2008 um 11:03 pm

Oh, I’ve never had those! I think it’s time for a new kitchen toy.


Chez Us January 26, 2008 um 1:53 am

Oh My! I LOVE these little guys and can never get enough of them when I am in Paris. Have yet to find a decent one in San Francisco – I do try them when I find them but they are never as good as in Paris. I am going to have to try to find the molds and make them!! Thanks for posting this wonderful post!!!


Veron January 26, 2008 um 3:17 am

Those …look.. fantastic! They also are too cute…how can one resist especially with your description of the flavor. I wonder what we will talk about next this Sunday ;).


Anonymous January 26, 2008 um 4:05 am

I have never tried these, but you can bet I sure am tempted by your photos and description!


Anonymous January 26, 2008 um 4:10 am

First, thanks so much for your comment on my blog! It is much appreciated.

I’ve been reading your blog for a while and regularly drool over your photos. The canneles (like everything over here) look delicious–what amazing photos! I’ve never tried these, but based on the ingredients, they sound yummy.


Anonymous January 26, 2008 um 10:38 am

Those crisp little edges almost made me cry a little bit. 🙂


Barbara January 26, 2008 um 11:09 am

I love canneles. I have some molds from Paris but not copper.


SteamyKitchen January 26, 2008 um 12:53 pm

I wanna a french tutoring/tartelette baking session too!


LizNoVeggieGirl January 26, 2008 um 4:02 pm

I must say, I have never heard of Canneles before – they look positively delectable and lovely!!


monica January 26, 2008 um 4:17 pm

wow those look fantastic, helen! moist and fudgy, just as you descripe them. you know, i haven’t had a cannele in years, and i’ve never tried making them…perhaps it’s about time!


Jaime January 26, 2008 um 6:05 pm

i’ve never heard of or tried these before! they look amazing!!


Big Boys Oven January 26, 2008 um 6:21 pm

oh I tried doing this canneles…. they are lovely!


Cakebrain January 28, 2008 um 4:58 am

now you’ve done it. I’ve got to go out and look for cannele molds! I learned a thing or two about Calvados and regional cuisine while living in France one summer. Calvados helps to create the "hole" in your stomach so that you can eat some more, as I recall!


Anonymous January 28, 2008 um 7:58 pm

Ahh! Thank you, thank you. I had these in S. France last summer, but never found out the name and have been searching for them since. Now you have given me the key to the mystery of the delicious foods.


creampuff January 28, 2008 um 9:27 pm

My dream is to one day buy real copper canneles molds and make these. They’re beautiful!


Liliana January 29, 2008 um 12:57 pm

I love, love cinnamon and absolutely have to make these! They are going to be a hit with my family. I have to admit, I never heard of them before I read your post! Now I am on a quest to find the molds.
Thanks for sharing this delectable recipe with us!


Julie January 29, 2008 um 5:55 pm

Wow, I would love to try those! I missed your drawing, but I never win those things! Is it worth doing if you don’t have the molds, or does it mess up the exterior texture too much? Such a simple recipe, and it would be great for brunch or dessert.


Liliana January 30, 2008 um 2:46 am

When I read about the lovely canneles you made I naturally assumed the recipe contained cinammon until I realized that cinammon is cannelle in French not cannele. Have to get off this cold medication!


Dana January 30, 2008 um 2:30 pm

I had my first cannele in Aix-en-Provence — to DIE for!!


Anonymous February 4, 2008 um 11:43 pm

I took these to a superbowl party yesterday and they were GONE. I didn’t have the molds (but will be getting one!) but a muffin tin worked great. Yum.


Heidi February 6, 2008 um 11:43 pm

Oh pretty helene, I found a madeline pan and 8 little copper molds/tins at a rumage sale and didn’t know what they were for. I got all for $.25!! Now I will be making canneles. Thank you for the lovely recipe.


Anonymous February 16, 2008 um 9:02 pm

Do you have any advice on seasoning copper cannele molds?


Anonymous April 4, 2008 um 9:09 pm

so I made some and they were goood!

I blogged them if you want to take a peek! :o)


Anonymous September 18, 2008 um 2:50 pm

I love these. I will start looking for molds again. Williams Sonoma used to carry them, but now they don’t. I should have bought them back then.


Kate November 10, 2008 um 10:41 pm

Helen,

Il faut dire que d’habitude je ne donne jamais des commentaires, comme je n’ai pas un "blog" moi-meme, mais je visite votre site regulierement et j’ai fait plusieurs-unes de vos recettes. Elles sont toutes super-bonnes! ce matin, j’ai fait des canneles avec cette recette, comme j’avais fait tant des fois auparavant, mais cette fois, j’avais un litre de "egg-nog" au frigo. Donc, au lieu de utilier du lait normal, j’ai substitue le "egg-nog". J’ai ajoute egalement un peu de muscade. Ils etaient excellentes! je vous suggere de l’essayer. C’est parfait pour les fetes! J’ai habite a Pau l’annee derniere, donc j’ai mange je ne sais pas combien de canneles! Merci pour la bonne recette qui m’a fait pense de la belle France. Excusez-moi de ne pas ecrire avec les accents (clavier anglais, vous savez)

a bientot


dp September 25, 2009 um 11:08 pm

I was searching to buy more of the Moulflex silicone molds when I tumbled on your Blog. I've been making Canneles for 3-4 years now – and when I was introduced to it by a Los Angeles Times article, they did say Moulflex turned out the best results. I had immediate success following the article.

Then when I was in the South of France I looked for them – not as good in those French patiseries – but I think it is because they are best eaten fresh from the oven.

I now make these for our weekly 'family dinner' with Friends, they want them every week with after dinner cappuccino. 😉


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