Serves: 16 pieces       Level: Medium

Cooking Time: 2h30min (15 min preparation; 60 min in the fridge; 65 min in the oven)


  • 2 cups Milk (50 cl)
  • 1.8 Oz unsalted butter (50g)
  • 1 Tbsp Vanilla extract
  • 3/4 cup or 6 Oz Flour (100g)
  • 1 cup or 8 Oz granulated Sugar (250g)
  • 2 eggs
  • 2 egg yolks
  • 1 Tbsp Rum

+ a 8 piece silicone mold for Cannelés


  1. Boil milk, butter and vanilla in a saucepan.
  2. Mix sugar and flour in a separate container. Add the eggs and stir well.
  3. Pour hot milk into the sugar, flour, eggs mix and stir until it is homogeneous and fluid.
  4. Let cool down few minuted, add rum and place the mixture in the fridge for at least 1 hour.
  5. Pre-heat oven at 430° F.
  6. Fill in the Cannelé mold at 3/4.
  7. Cook for 20 minutes at 430° F.
  8. Reduce heat to 350° F and cook for another 45 minutes.
  9. Remove the Cannelés from the mold. They should be brown & slightly crispy outside and light & soft inside.

Serve at room temperature. It is also good the day after!

Bon Appétit!



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