youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Guest recipes Recipe search

Vanilla and Orange Cannelés

by , featured in My French Family Table
Published by Roost Books
Print me


Cannelés - pastries traditionally from the Bordeaux region of France - are the perfect size for little hands to grab; these are especially good since they are baked in mini cannelé molds. It’s best to prepare the batter the night before and bake the cannelés the following day. Don’t forget the rum, since this is what gives a cannelé its unique flavor.

Image of Beatrice Peltre's Canneles
Photo by Beatrice Peltre


Makes: 30 mini cannelés

  • 250 millilitres full fat milk
  • 1 vanilla bean (split lengthwise and seeds scraped out)
  • 30 grams unsalted butter
  • zest of 1 large orange
  • 100 grams blond cane sugar
  • 30 grams quinoa flour
  • 25 grams cornflour or tapioca starch
  • 1 pinch of sea salt
  • 1 large egg
  • 1 large egg yolk
  • 20 millilitres rum


Vanilla and Orange Cannelés is a guest recipe by Beatrice Peltre so we are not able to answer questions regarding this recipe

You will need: one 30-capacity mini cannelé mold (see note below).

  1. In a small pot, heat the milk with the vanilla bean and seeds. Remove from the heat when it starts to boil. Stir in the butter until it melts, and add the orange zest. Cover and let infuse for 30 minutes. Strain and discard the vanilla bean and orange zest.
  2. In a bowl, combine the sugar, quinoa flour, cornflour, and sea salt. Make a well in the middle, and add the egg and egg yolk. While beating with a whisk, add the milk gradually. Stir in the rum and beat just until consistency is uniform. Pour the batter into a pitcher. Cover and place in the fridge for a minimum of 12 hours or overnight.
  3. The next day, preheat the oven to 210°C (410°F). Stir the batter before using. Fill each cannelé mold to 0.5 cm (1/5 inch) from the top. Bake the cannelés for 40 to 45 minutes, or until brown. Unmold while they are still warm. Let cool slightly and enjoy! They are best eaten when they are still slightly warm. You can reheat them in a preheated oven at 200°C (400°F) for 5 minutes.

Additional Information

Cannelé molds are specially designed to give the pastries a thick, caramelized crust with a tender pudding-like inside. Purists often prefer copper molds, but I find that sicilone molds work just fine, and they’re cheaper.

Tell us what you think