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Bordeaux cannelés
Discover how to make the famous Bordeaux cannelés, these small caramelized cakes with a soft interior and a crunchy crust, flavored with bourbon vanilla and dark rum. The traditional recipe is adapted to silicone molds for easy home use.
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Critical Success Points
- • Infusing the milk with the vanilla bean and seeds.
- • Complete cooling of the milk before incorporating.
- • 24‑hour batter rest in the refrigerator.
- • Changing the oven temperature (270 °C → 200 °C).
Safety Warnings
- • Boiling milk can cause burns – handle with care.
- • Silicone molds become very hot in the oven – use kitchen gloves.
- • Rum is alcoholic; keep out of reach of children.
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