Cannelés Bordelais

I am very excited to try cooking these this week. I got a set of copper molds when we were in France, and it is supposed to be quite a challenge to get right. But these are really amazing, and after a lot of searching, I found a good recipe online (the one that came with my molds is translated in English very badly. )

Cannelés Bordelais are humble French little cakes from Gironde/Bordeaux which very few pastry chefs manage to get right. In essence, it is a vamped-up crepe batter cooked in tiny copper molds until they become brown and crusty outside. The inside has to remain wet. A very nice contrast. After a few hours, the crust becomes less crisp because of the humidity inside, so they’re best eated straight off the oven.

In St-Emilion, the few shops that don’t sell wine-related goods all sell cannelés (pronounced [kah-nuh-leh].

Cannelés Bordelais