Mini cannel from Bordeaux Recipe

An authentic recipe for cannel - a traditional speciality from Bordeaux.

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • Semi-skimmed milk : 500 ml
  • Lightly salted butter : 40 g
  • Caster sugar : 250 g
  • Plain flour : 125 g
  • Whole egg(s) : 1 whole
  • Egg yolk(s) : 3 whole
  • Dark rum : 50 ml
  • Vanilla pod(s) : 1 whole
  • Unsalted butter : 20 g


  • ETAPE 1

    Boil 400ml of the milk with the sugar, the split vanilla pod and the salted butter.

  • ETAPE 2

    Remove from the heat and add the remaning 100ml of milk and the rum.

  • ETAPE 3

    Place the flour in a bowl and make a well in the centre. Add the egg yolks, the single whole egg and mix briefly with a whisk - it is not necessary to obtain a completely smooth mixture.

  • ETAPE 4

    Gradually stir in the warm milk and then run the mixture through a sieve.

  • ETAPE 5

    Set aside for a minumum of 24 hours.

  • ETAPE 6

    Preheat the oven to 260'C.

  • ETAPE 7

    Use a little butter to grease your moulds.

  • ETAPE 8

    Fill about four 5ths of the mould with the batter. Cook for 6 minutes at 260'C and then turn the temperature down to 190'C and cook for a further 30 minutes.

  • ETAPE 9

    Once cooked, leave the cannel to cool down in the moulds before serving.

Chef's tip

«If using larger moulds for you cannel, make sure to increase the cooking time appropriately.»

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