Vanilla Cannelés
Prep
30 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These vanilla cannelés are a French classic that I've simplified for the home kitchen, and honestly, they're so much easier than you'd think. With just fifty five minutes from start to finish, you can have a batch of these beautiful caramelized pastries ready to impress. The butter in this recipe isn't just delicious, it's packed with fat soluble vitamins that help your body absorb nutrients better. What I love most is how straightforward everything is: no special equipment needed, pantry staple ingredients, and a method that's actually quite forgiving. These little golden beauties are the perfect treat when you want something elegant without spending hours in the kitchen.
Ella x
Ingredients
- 250 gbread flour
- 150 ggranulated sugar
- 2 egglarge eggs
- 100 gunsalted butter
- 50 mlwhole milk
- 1vanilla extract
- 5 gsalt
- 5 gbaking powder
- 20 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
Tip: For an even crisper shell, chill the cannelés for 30 minutes before baking.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Whisking removes lumps and incorporates air.
- 3
In a separate bowl, whisk together the eggs, butter, milk, and vanilla extract.
Tip: Use room temperature ingredients for the best results.
- 4
Gradually pour the dry ingredients into the wet ingredients and whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Transfer the mixture to a piping bag fitted with a large round tip.
Tip: For an even shape, rotate the cannelés 90° each time you pipe a layer.
- 6
Pipe the mixture onto the prepared baking sheet, 5cm apart.
Tip: Don't overfill, as the cannelés will spread during baking.
- 7
Bake for 15-20 minutes or until the cannelés are golden brown and firm to the touch.
Tip: For an even golden color, rotate the baking sheet halfway through baking.
- 8
Allow the cannelés to cool in the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Don't skip this step, as it ensures even cooling and prevents sogginess.
- 9
Dust the cannelés with confectioner's sugar before serving.
Tip: This adds a touch of elegance and a hint of sweetness.
- 10
Serve the cannelés chilled, if desired.
Tip: The cold temperature brings out the flavors and textures of the cannelés.
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