Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. Recipe for Cannelés with step-by-step photos, with instructions for using copper cannelé moulds or silicone cannelé moulds.
If using silicone moulds:
If using copper moulds:
USING COPPER MOULDS FOR THE FIRST TIME
If you are using copper cannelés moulds for the first time, you will need to season them first. This comprehensive webpage covers all you need to know about cannelés, as well as instructions for seasoning your new copper moulds (scroll down towards the bottom of the page).
USING A WHISK
Many recipes will tell you to avoid getting too much air into the batter and, therefore, to not use a whisk. I wasn’t aware of this before conducting my experiment, and used a whisk with no detrimental effect. However, I would recommend whisking the batter only very gently. If there is too much air in your batter, the cakes risk rising like a soufflé and perhaps overspilling. During baking, the cakes will rise slightly (like a soufflé), but they should fall back down again during the baking process.
GOLDEN AND BROWN CANNELÉS
Part of the joy of these cakes is the crisp, caramelised coating. To achieve this, the cakes will need to be baked until quite brown and golden, but not so much that they are burnt. Check the colour after the specified time in the recipe and, if you need to bake them for longer, keep checking at 5 minute intervals or so.
USING A BUNDT PAN OR MUFFIN PAN
If you don’t own a copper or silicone cannelés moulds, at a pinch, you could use a non-stick mini Bundt pan or a muffin pan and follow the same instructions as for the copper moulds.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.