November 21, 2007 at 3:59 pm (Food) (, )


A week or so ago, on one of those food websites where everyone shouts their opinions on the best place in town, someone brought up the subject of cannelés, if anyone had heard of them, what they were, where to get them, etc. Wikipedia has more info here. Ignore the pompous tripe at the bottom of the article.

I remembered making them a few times, but hadn’t since we moved, mostly because the moulds were probably still unpacked. Dug out the recipe, dug out the moulds, and posted the recipe on said website. Of course, having posted the recipe, I figured I should make some myself. These are really easy to make, and they fit perfectly with my style of cooking, i.e. I mix together a couple of ingredients and ignore it for a day. Add the other ingredients, and ignore for another day. Easy as, well, cannelé, because I can’t make pie.


  • 2 cup milk
  • 25 g butter
  • 2 egg yolks
  • 1 whole egg
  • 250 g sugar
  • 125 g flour
  • 1 tsp vanilla
  • 1/4 cup Frangelico*

Bring the milk to a boil, add the butter and refrigerate. In another bowl, whisk the egg yolks, egg and sugar. Blend in the flow. Mix well and add to the now-cool milk mixture. Refrigerate overnight.
Fill the cannelés moulds 3/4 full. Cook at 355F for 1 hour 15 for large moulds, 50 minutes for small moulds. You could also use muffin tins, I guess.
* The original recipe calls for rum, but because neither the milliner nor I like rum, I use Frangelico. There always seems to be a bottle around, and we’re not going to drink it otherwise. You could also use Amaretto, but we save that for our pain perdu, aka French (freedom?) toasts.

This recipe will normally make about 12 large cannelés. “But Hickory,” you ask, “I only see five on the plate. You haven’t already eaten seven of them, have you?”

Um, no, my cannelé mould produces seven of them, originally eight but the dog ate one corner of the mould (she has a thing for plastic). Anyhow, Monday night I made a batch and put the rest of the batter in the fridge. Left for work yesterday, and covered the remaining cannelés with plastic wrap. I got home last night and noticed the empty plate.

It took a second or so before I realised what had happened. It took the dog’s stomach until 3 in the morning to realise the same thing, and to rebel. Nothing like walking your dog in the middle of the night because she has the runs. Because she ate my desserts!



  1. Betty C. said,

    I am crazy about cannelés but they are rather difficult to find in my part of France. I MUST buy a silicone mold to make them! Thanks for reminding me…

  2. Michel said,

    You must be in the northern part of France then.
    FWIW, I just looked on Amazon France, and you can find the silicone molds there. Folks will tel you that you won’t get the right crispiness using silicone, but the copper molds are about 13 Euros each, so, um, yikes? (There $12 each here in Montreal.)

  3. Seb said,

    Yummy! Just tried making them for the first time today. Had to bake them a bit longer than you mentioned (+15 min) and they came out great. I have been looking for molds ever since I read your post. I just bought a couple silicon molds on my last vacation in the US (Vegas) and they worked perfectly.

  4. Michel said,

    Well, remember that they’re supposed to be a bit moist in the middle, rather than crumbly like a muffin. But yeah, simple and tasty.
    BTW, you can always check out Touilleurs on Laurier for any kinds of molds.

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