At present I am using a wonderful new French made Elasto Bordelais mold (makes 40). Good for temperatures 300*F. to 580*F. You mentioned the more traditional copper mold, which produces a perfect cannele. I wish you good luck and happy baking.


  • Two recipes here for your consideration Astrid. The first translated from an old French recipe. The second an adaptation.
  • First recipe:
  • 1/2 liter of milk
  • 1 pinch salt
  • 2 whole eggs and 2 yolks
  • 1/2 vanilla pod
  • 1 soup spoon rum
  • 100 grams flour
  • 250 grams powdered sugar (glazed sugar[?])
  • 50 grams butter (+ 50 grams butter for the molds)
  • Second recipe:
  • 1 large egg
  • 1 yolk from a large egg
  • 1/2 cup sifted flour
  • 1/2 cup sugar
  • 1 cup milk (use 3% or 4% fat content milk)
  • 2 Tbls. butter
  • 1 Tbls. rum vanilla extract


First Recipe:
Gently boil(steep) the milk with the vanilla pod and butter. Meanwhile, mix the flour, the sugar and incorporate the eggs and then pour in the boiling milk.
Mix gently to obtain a fluid paste like a crepe paste. Let cool then add the rum. Put in the refrigerator for 1 hour.
Preheat the oven to 10 (270 deg C. which is 518*F.)along with the cookie sheet on which the canneles will sit.
Pour the cool paste in the well buttered molds, filling half way;then quickly place the mold in the preheated oven on the baking sheet. Bake for 5 minutes then lower the temperature to 6 (154 C. which is 310*F.)and bake for an hour. The cannele should have a dark brown crust and a soft interior. Take out of the mold while hot. Eat cold. Once baked, the cannele should be consumed that day. By contrast, the uncooked mix can be kept refrigerated 3-4 days
The most delicate part of the baking is to generously butter the molds. Suggest putting first coat and refrigerate and then re-butter. If the canneles get too dark, lower the temperature to 260*F.. Best made in specialized molds.

Second recipe:
Mix the egg, egg yolk and sugar in a large bowl and then add the flour and beat until the mixture is smooth. Add 1/4 cup of the milk. Heatthe remaining milk to a temperature of 85 degrees Celsius. Add the hot milk to the egg mixture and then add rum and vanilla extract to taste. Cover and let cool for 2 hours at room temperature and then 12 hours in the refrigerator. (The recipe may be prepared in advance to this point).
Preheat oven to 170*C. Lightly grease cannele molds. Mix the chilled liquid and pour into the molds, place the molds on a cookie sheet and bake until dark in color and springy in texture (about 1 hour, but cooking time will vary depending on the size and shape of the molds). Unmold and serve warm or at room temperature on a plate, as you would cookies.

Print this recipe

Submitted 6/13/05.
Source: Several sources- One translated
Submitted By: Eileen Werth
Canneles Bordelais