Canneles de Bordeaux
  • Srv: 12
  • By: Chef Laurent Zirotti

This recipe is a multi-day process. Please read directions fully before starting to prepare.

Typically baked in copper molds. You may use silicon molds if preferred.

Day 1: Prepare the mix to bake on Day 2


  • 2 cups whole milk
  • 3 Tbsp unsalted butter
  • 4 eggs, whole
  • 2 egg yolks
  • 1.5 tsp vanilla extract
  • 3/4 cup all purpose flour, sifted
  • 1 1/4 cup granulated sugar
  • 3 Tbsp spiced rum, such as Captain Morgan
  • 1 pinch kosher salt
  • Unsalted butter, melted - for the molds when baking


  1. In a sauce pan bring to a boil the milk and butter.
  2. Mix in a bowl eggs, yolks, vanilla, add sugar and mix well.
  3. Add rum and mix well.
  4. Add sifted flour and mix well until homogenous mix.
  5. Add a pinch of salt and mix well.
  6. Pour the hot milk mix onto the egg mix and stir well.
  7. Strain into a container, cool off and refrigerate overnight.

Day 2


  1. With melted butter, brush well bottom and sides of each mold.
  2. If the batter mix has some solidified butter on top of container, whisk it in or better, break it apart with an immersion blender.
  3. Fill each mold with batter almost to the rim (3 mm or 1/10 inch to the top).
  4. Bake at 430°F for 5 minutes and then turn down your oven to 360°F.
  5. Bake for 55 minutes at 360°F.
  6. Remove from oven and let cool before removing from molds.
  7. Serve at room temperature, great for a snack with coffee.