CANNELE DE BORDEAUX  RECIPE BY

ALEJANDRO LUNA
Guest chef, Alejandro Luna, shares his tips and tricks to achieve the perfect


cannele. Flavoured with vanilla and rum, this French fluted pastry has a soft
custard-like centre and a dark, caramelised crust.
INTERMEDIATE


60 MINS

CANNELE

MAKES 12

CANNELE DE BOURDEAUX BATTER

METHOD
INGREDIENTS

950g (33.51oz) full cream (whole) milk Place the milk and vanilla into a saucepan and heat to 90°C
20g (0.71oz) Heilala Vanilla Bean Paste (194°F). Remove from the heat and allow to cool to 68-70°C
200g (7.05oz) plain (all-purpose) flour (154-158°F). Meanwhile, place the flour, salt and sugar into a
10g (0.35oz) fine salt bowl and whisk by hand to combine. Add the warm melted but-
440g (15.52oz) caster (superfine) sugar ter to the flour mixture and work the ingredients with your hands
100g (3.53oz) unsalted butter, melted and for approximately 3 minutes to achieve wet sand consistency.
warm Create a well in the centre and gradually add the milk while
150g (5.29oz) egg yolks gently whisking. Combine the egg and egg yolk in a small bowl.
80g (2.82oz) egg whites Gradually add the eggs while whisking until well incorporated.
80g (2.82oz) rum Strain the mixture through a sieve into a bowl. Cover with plastic
wrap and place into the refrigerator to cool completely. Add the
EQUIPMENT rum and stir gently to combine. Return to the refrigerator for
24-48 hours to rest.
spatula
thermometer
whisk

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
SEASONING COPPER CANNELE MOULDS
METHOD
INGREDIENTS

grapeseed oil, or other neutral flavoured oil The seasoning process is only required prior to using copper
cannele moulds for the first time.
EQUIPMENT
Submerge the copper moulds in a saucepan of grapeseed oil,
12 x copper cannele moulds then heat to smoke-point. Remove from the heat and allow
aluminium baking tray the moulds to cool completely while still submerged in the oil.
Repeat this process for a second time. Remove the moulds from
the oil and place them, upside down, on a baking tray, and
place them into an oven pre-heated to 220°C (428°F) for up to
30 minutes. It is normal for them to get slightly smoky during
this step.

 NOTES

It is normal for the cannale to not release perfectly from the new seasoned moulds on the first couple of bakes. Al-
though not ideal, it will act to further season the moulds.

If there is cannele dough stuck in the moulds from the first couple of bakes, place some warm water in the mould to
soften the residue before wiping it away.

CANNELE MOULD PREPARATION

METHOD
INGREDIENTS

75g (2.65oz) bee’s wax Heat the oven to 220°C (428°F), fan forced. In a small sauce-
175g (6.17oz) ghee or clarified butter pan, combine the bee’s wax and the ghee. Gently warm over
low heat until melted and combined, bringing the mixture to
EQUIPMENT approximately 120°C (248°F). Warm the cannele moulds in the
pre-heated oven for 30-60 seconds, until hot to touch. Using
spatula a tea towel or oven mitt, hold the hot mould and carefully fill it
thermometer with the melted mixture. Immediately pour it back into the sauce-
12 x copper cannele moulds pan, then place the mould upside down onto a cooling rack. Set
aluminium baking tray aside and allow to cool completely.
wire cooling rack

 NOTES

If you are using silicon cannele moulds, you can skip this step. If you are using Exoglass cannele moulds, you will
need to coat them with the bee’s wax and ghee mixture as per the instructions above.

The remaining fat mixture can be reused multiple times, adding more ghee and bee’s wax as required. If the mixture
begins to get impurities from the moulds, strain it through a cheese cloth.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
BAKING
METHOD
EQUIPMENT

depositor Remove the cannele batter from the refrigerator and allow it to
prepared cannele moulds sit at room temperature for 1-2 hours. Heat the oven to 220°C
Silpat Baking Mat (428°F), fan forced. Transfer the cannele batter into a deposi-
aluminium baking tray tor and weigh 80g (2.82oz) into each prepared mould, filling
the moulds approximately 5-10mm from the top. Arrange the
moulds evenly onto a baking tray. Bake in the pre-heated oven
for 12 minutes then reduce the oven to 190°C (347°F) and
bake for a further 30-35 minutes, until the surface of the can-
nele is a caramelised dark brown colour.

UNMOULDING
METHOD

Once removed from the oven, work fast to carefully turn the
cannele upside down to unmould. If required, gently tap on
the bench if they do not release from the mould. Allow to cool
completely.

 NOTE

Never wash the copper cannele moulds. Simply use a damp

cloth to wipe them out.

STORAGE &
SHELF LIFE
Best eaten within 6 hours, up to 1 day, of baking.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.