Cannelés from Bordeaux

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recipe by Alice Balleux - Cheffe au Cook & Coffee

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    104
based on 5 ratings

A classic French pastry from the Bordeaux region of France. The batter needs to be chilled ideally for 24 hours but can be chilled for 1 hour. Baked at a high heat in a fluted Canelé mould, it produces a crispy golden shell with a soft centre. User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 11, 2024

Ingredients

  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • Butter icon
    Butter
    25 g
  • Milk icon
    Milk
    250 ml
  • All purpose flour icon
    All purpose flour
    50 g
  • Caster sugar icon
    Caster sugar
    125 g
  • Egg yolk icon
    Egg yolk
    1
  • Egg icon
    Egg
    1
  • Almond extract icon
    Almond extract
    3 dashes
  • Rum icon
    Rum
    40 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Saucepan
  • kCook icon Jug
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Medium bowl
  • kCook icon Mold

Step preview

  1. Add milk and vanilla bean pod to a clean saucepan
  2. Heat until boiling and turn off heat - medium-high heat
  3. Pour content of saucepan into jug and continue
  4. Attach Whisk
  5. Add all purpose flour, caster sugar, egg yolk and egg to the Kenwood Bowl
  6. Pour milk mixture into Kenwood Bowl gradually while machine is running
  7. Whisk with splashguard fitted - 2 min, Speed 1
  8. Then add butter, almond extract and rum to the Kenwood Bowl
  9. Whisk with splashguard fitted - 2 min, Speed 1
  10. Transfer content of Kenwood Bowl to medium bowl
  11. Chill in fridge - 1 hr
  12. Pre-heat oven - 250°C
  13. Grease a clean mold generously
  14. Remove the mixture from the fridge
  15. Spoon mixture into mold
  16. Bake immediately then reduce heat - 10 min, 250°C
  17. Bake until golden brown - 50 min, 190°C
  18. Remove from oven
  19. Turn out while still warm
  20. Serve
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