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  • Writer's pictureShannon Elisabeth

Crunchy Flutted Cannelé

Updated: Jun 13, 2020


Twelve years ago, after a trip to Bordeaux with my family, I began gathering cannelé fluted copper molds from a small shop in the Les Halles in Paris, called MORA. While some women window shop for clothes and jewels, I swoon over architectural desserts. The cannéle is no exception.

When we introduced them to my little chocolate shop, customers couldn’t pronounce them or had the foggiest idea of what they were. Little by little, we’ve built up a sizable collection and now sell approximately 150 a month. A specialty from the Bordeaux region, cannelé is a custard with a thin, crunchy caramelized exterior and a toothsome, dense interior with a faint taste of rum. We brush the molds with local beeswax so that they don’t stick but mostly caramelizes the crust. Besides their contrasting textures, your taste buds will wallow in the richness from farm eggs, Madagascar vanilla, and excellent butter. It would be best if you allowed the batter to rest overnight, or your cannéles will not hold their shape when baking.

You can add spices such as cinnamon, orange flower water, or matcha green tea powder if you want to try something different. Click here for Recipe.

There are silicone molds for these, but I haven't had the same success with them. 

Copper molds can be find online easily, or if in Paris visit:

MORA

13 Rue Montmartre, 75001 Paris, France

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2 commentaires


Maria Galletti -Basch
12 juin 2020

Hello,

What size moulds do you use for the canelles? 35mm or 45mm?

Merci,

Maria

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Shannon Elisabeth
Shannon Elisabeth
14 juin
En réponse à

Hello Maria,

I don't think the size matters as much as the material. I don't recommend silpat for cannéles. I use copper molds and line them with beeswax. They cook more evenly and the crust is chewier. I hope that helps! Shannon

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