Cannelés from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 222) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jluvs2bake on January 08, 2022

    I have a mini canelé mold — metal — that I used for this recipe. It makes 9 canelés, and I think this recipe will probably make 25-30 for me in the end. The recipe is easy to follow, but make sure to read through. Ex: Sugar needs divided, pan buttered and frozen. Got great caramelized crust but more soft cake than custard interior. I will bake less time when I do them again tomorrow. Very good flavor and excellent outer shell. Also might add some vanilla bean paste.

  • anya_sf on February 05, 2020

    I made the batter 2 days ahead. My molds were regular size, so I got 16 canneles (would have been 17-18, but my molds only fit 16). I didn't feel comfortable pulling one of the canneles out of the mold to check the color, which was a mistake. The tops (which became the bottoms) were super dark at the end of the stated baking time, so I thought they were done, but discovered after turning them out (after 10 minutes of cooling) that the bottoms were still pale. The outer edges got better color than the inner ones, so next time I'll make sure the pans are well separated, and will also pull one out to check the color. The underdone bottoms (which became the tops) were too dense inside. All of the issues were my fault, and the canneles tasted so good that I will try these again soon and cook them longer.

  • Zosia on December 14, 2019

    Interesting little pastry with a crisp exterior that looks burnt but tastes of caramelized sugar and vanilla-rum custard interior. My silicone mould is larger than the "mini" for which the bake time is provided so they took 15 minutes longer to bake and my yield was only 30 (2 batches).

  • Nancy402 on January 18, 2015

    These are delicious, and much tastier than the picture suggests.Worth investing in the silicone mold. Baked them a bit longer to get a really dark bottom, which improved texture and taste.

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