The cannele de Bordeaux is the city's edible signature, a small fluted pastry with a deeply caramelised crust and a soft, custardy interior scented with rum and vanilla, baked in copper moulds.

The cannele has its origins in the 16th-century Convent of the Annonciades in Bordeaux, where the nuns used the egg whites discarded by Bordeaux winemakers (used to fine wines) and the leftover yolks were spun into pastries. The recipe with rum and vanilla emerged in the 18th century via the triangular trade through Bordeaux's port. The cannele was officially recognised as a Bordeaux specialty in 1985. Baillardran, La Toque Cuivree and Cassonade are the three modern Bordeaux producers.

Where to eat Cannele de Bordeaux in Bordeaux

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Make it at home

Serves 1224 hrAdvanced

Ingredients

  • 500ml whole milk
  • 50g unsalted butter
  • 1 vanilla pod, split and scraped
  • 250g caster sugar
  • 100g plain flour
  • 2 whole eggs
  • 2 egg yolks
  • 50ml dark rum
  • Pinch of salt
  • Beeswax or butter for moulds

Method

  1. Bring the milk, butter and vanilla pod to a low simmer, then remove from heat and let infuse 10 minutes.
  2. Whisk the sugar, flour, salt and eggs in a bowl until smooth. Slowly add the warm milk while whisking.
  3. Stir in the rum, cover and rest in the fridge for 24 hours (or up to 48 hours for best caramelisation).
  4. Preheat oven to 240C. Brush the copper canele moulds with melted beeswax or butter.
  5. Pour the chilled batter into the moulds, three-quarters full.
  6. Bake at 240C for 10 minutes, then drop the temperature to 180C and bake 50 to 60 minutes more.
  7. The cannele is done when the exterior is deep mahogany and the interior springs back. Unmould immediately and cool on a rack.

Editor tip. Beeswax-coated copper moulds give the best caramelisation; silicone moulds will give a pale crust. The 24-hour rest is non-negotiable.

Common allergens: Gluten, Egg, Dairy.