Cannelés bordelais

Good recipe with our meads: Le Chevalier, Fraîcheur d’été and Cuvée de Melocheville.

Preparation: 15 minutes
Cooking : 1 hour
Servings : 15 pieces



  • 500 ml (2 cups) whole milk
  • 50g (1 3/4 oz.) butter
  • 2ml (1/2 tsp.) pure vanilla extract
  • 2 whole eggs
  • 2 egg yolks
  • 250g (8 oz.) sugar
  • 1 pinch of salt
  • 100g (3 1/2 oz.) flour
  • 20 ml (4 tsp.) dark rum


  1. In a saucepan, heat the milk, butter and vanilla over medium heat.
  2. As soon as it starts to boil, turn of the heat and leave as is.
  3. In a bowl, beat the eggs with a whisk.
  4. Add the sugar and salt while whisking, without making it too foamy.
  5. With a rubber spatula, gradually add the flour, stirring gently.
  6. Slowly stir in the hot milk.
  7. Finish with the rum. The mixture should be smooth with the consistency of crepe batter.
  8. Cover and refrigerate for 1 hour.
  9. Place a baking sheet on the middle rack of the oven.
  10. Preheat to 260°C (500°F).
  11. Pour the dough into cannelé silicone moulds (found in specialty stores) until 3/4 full.
  12. Place in the oven and immediately turn the temperature down to 180°C (350°F).
  13. Bake for 1 hour.
  14. Let cool for 15 minutes.
  15. Remove gently from the moulds.

*(in this recipe, you can replace the 40 ml of dark rum for 60 ml of our product Cuvée Prestige)

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