Cannelés Recipe: Classic French Custard Pastry Delight 2026

Cannelés are small, deeply caramelized pastries from Bordeaux, France, where a handful of humble ingredients — milk, sugar, eggs, flour, vanilla, and rum — are transformed into one of the most celebrated treats in French baking. Their signature contrast is unforgettable: a firm, amber-dark crust that shatters lightly under the teeth, giving way to a moist, custardy interior with a delicate vanilla and rum aroma.

The batter is close to a thin crepe mixture, but the real secret lies in patience. It needs to rest in the refrigerator overnight — ideally a full 24 hours — so the flavors deepen and the final texture becomes wonderfully creamy. Then the oven and the traditional fluted copper molds work their magic, creating a dessert that is crisp and tender all at once.

That custardy center is the heart of the cannelé. It should be soft, almost flan-like, and lightly perfumed with vanilla and rum, never heavy or dry. Getting it right comes down to resting the batter and baking at two temperatures, which sets the crust while keeping the middle luscious.

Once baked, the cannelés slip easily from their molds and are best enjoyed after cooling completely, when the crust has firmed up and the interior has settled. They are a beautiful make-ahead dessert, since the batter does most of the work while it rests in the fridge.

Ingredients for Cannelés

This recipe makes about 8 cannelés.

• 500 ml whole milk
• 1 teaspoon vanilla paste
• 50 ml rum
• 25 g unsalted butter
• 250 g white sugar
• 2 medium eggs
• 1 medium egg yolk
• 125 g wheat flour
• 30 g melted butter, for brushing the molds

How to Make Cannelés Step by Step

1. Warm the Milk with Vanilla, Rum, and Butter

Start by placing 500 ml of whole milk, 1 teaspoon of vanilla paste, 50 ml of rum, and 25 grams of unsalted butter in a saucepan. Set it over low heat until the butter is completely melted. Then remove the pan from the heat and set it aside.

2. Beat the Sugar with the Eggs and Yolk

In a separate bowl, combine 250 grams of white sugar, 2 medium eggs, and 1 medium egg yolk. Beat them lightly just until the mixture turns slightly pale. You are not looking for a thick, airy foam here, only a smooth, evenly blended base.

3. Sift in the Flour

Sift 125 grams of wheat flour over the egg mixture and fold it in until fully incorporated. Sifting keeps the batter smooth and free of lumps, which matters for the delicate custardy texture of the finished cannelés.

4. Pour in the Milk Mixture and Stir

Slowly pour the reserved milk mixture into the bowl, stirring as you go until everything is well integrated. The resulting batter should be very liquid, similar in consistency to crepe batter. Take your time here so the liquids blend evenly.

5. Chill the Batter for 24 Hours

Cover the batter and refrigerate it until the next day — ideally for a full 24 hours. When you take it out, you will notice the texture has changed: still liquid, but noticeably more creamy. This long rest is what intensifies the vanilla and rum flavors and gives the cannelés their signature custardy center.

6. Butter the Molds and Preheat the Oven

Preheat the oven to 230 °C (446 °F) with both top and bottom heat. Generously brush the cannelé molds with the 30 grams of melted butter, making sure every groove is well coated so the pastries release cleanly after baking.

7. Fill the Molds and Bake at Two Temperatures

Pour the batter into the molds, filling them almost to the top, and bake for 10 minutes at 230 °C (446 °F). After those 10 minutes, lower the oven to 180 °C (356 °F), keeping both top and bottom heat, and bake the cannelés for another 50 minutes. During baking the batter will bubble vigorously and rise above the molds — don't worry, it won't overflow, and it will settle perfectly in the end.

8. Unmold and Cool Before Serving

Remove the molds from the oven and unmold the cannelés immediately, taking care not to burn yourself. They should slip out of the molds almost on their own. Let them cool completely before serving so the crust firms up and the interior sets.

Tips for the Best Cannelés

Don't Skip the Overnight Rest

The 24-hour chill is not optional — it is what transforms a simple batter into something extraordinary. During this time the flavors of vanilla and rum intensify, and the batter becomes creamier, which is exactly what gives the cannelés their soft, flan-like center.

Use the Right Molds and Butter Them Well

Traditional fluted copper or metal cannelé molds conduct heat best and produce that dark, caramelized crust. Brush them generously with melted butter, reaching into every ridge, so the pastries release easily and develop an even, amber exterior.

Trust the Two-Temperature Bake

The initial blast of high heat at 230 °C sets the crust and creates that deep caramelization, while the longer stretch at 180 °C cooks the interior gently to a creamy finish. Don't be alarmed when the batter bubbles and rises above the molds — it will settle back down and turn out perfectly.

30 Go-To Recipes I Keep Coming Back to in My Own Kitchen

Like a lot of home cooks, I like having a rotation that covers cozy classics, dishes from around the world, and sweets that make everyone happy.

Some nights I want something luxuriously rich, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a truly indulgent Chocolate Mousse Cake recipe. And on days when I'm after something fruity and soothing, this timeless French Tarte Tatin recipe is my reliable pick.

For mornings that call for something easy and for lighter plates, I'll whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And whenever I need a gluten-free staple for the pantry, this straightforward Gluten-Free Rice Flour recipe does the job.

When tapas and Mediterranean cooking are calling, I tend to cycle through this punchy Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, silky Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This crisp Italian Vitello Tonnato recipe is another one I love to serve when the occasion feels a bit more special.

Hearty midday meals and comforting suppers? These are the ones I'm always recommending: this warming Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and velvety Chicken Croquettes in Thermomix recipe. When I'm after something more substantial, I'll bake up this Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually lead me to this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, punchy Mexican Pork Carnitas recipe, or these crackly Korean Hobak Jeon recipe. These effortless Air Fryer Zucchini Rings recipe are another favorite of mine for a quick appetizer or snack.

And when I'm hosting and putting together drinks alongside a full menu, I'll often serve dinner with this refreshing Original Cuban Mojito recipe, this potent Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To bring the whole table together, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing things off with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes to Cook for Your Family

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes boil down to three things: straightforward methods, techniques you can trust, and serious flavor.

Every recipe gathered here is one I genuinely cook over and over—whether it's a fast meal just for me or something a little more celebratory for friends and family.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is a go-to when I want something that feels fancy yet comes together without fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps a lot, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When something light and uncomplicated is what I'm after, I'll usually make the classic Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. For cozier, more filling meals, I frequently point people to the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the fast weeknight winner One Pot Pasta Recipe.

I'm also a big fan of sharing dishes with roots in other countries, such as the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it cuts down on time without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

Gluten free Empanada Dough Recipe 🍕 Fluffy Apple Cake Recipe 🍔 Langos Hungarian Fried Bread Recipe 🌭 Gluten Free French Brioche Recipe 🍟 Madeira British Sponge Cake Recipe 🌮 Chocolate Argentinian Cookies Alfajores Recipe 🌯 Barmbrack Irish Sweet Bread Recipe 🥙 Gluten free Cookies Recipe 🥗 Homemade cream Maruxas Galician Biscuit Recipe 🍝 Japanese Dumplings Gyoza Dough Recipe

American Gluten Free Cookies Recipe 🍜 Gluten Free King Cake Recipe 🍲 Gluten Free Chocolate Cake Recipe 🍛 Extremadura Style Chard Recipe 🍣 Keto Sliced Sandwich Bread Recipe 🍱 Gluten Free Waffles Recipe 🍤 Low Carb Keto Pizza Recipe 🍗 Gluten Free Bread Rolls Recipe 🍖 Flourless Gluten Free Bread Buns Recipe 🥓 Protein Ice Cream Recipe 🥞 Chia Pudding Dessert with Seeds Recipe

Fluffy Cloud Bread Pan Nube Recipe 🧇 Quinoa Bread Recipe 🍞 Schiacciata Tuscan Focaccia Flat Bread Recipe 🥐 Shokupan Japanese Milk Bread Recipe 🥨 Potato Sandwich Bread Recipe 🧀 Homemade Breadsticks Recipe 🍳 Stollen German Dried Fruits Cake Recipe 🥚 French Gingerbread Spiced Cake Recipe 🍰 Gluten Free Pancakes Recipe

🥔 Potato-omelet-in-Thermomix 🍓 Smores-Sandwich-Dessert 🍰 Womens-Day-Mimosa-cake ☕ Coffee-Sorbet 🍆 Eggplant-pizza 🍋 Ciambella-Italian-Lemon-Cake 🥖 Zapiekanka-Polish-Snack 🌰 Dukkah-Egyptian-Nuts-Mix 🧆 Best-Hummus 🥑 Best-Avocado

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