cannelé

Cannelé is a small French pastry that originated in the Bordeaux region. It is characterized by a dark, caramelized crust and a tender, custard-like interior. The pastry is baked in fluted cylindrical molds, traditionally made of copper, which impart the pastry’s distinctive vertical ridges and intense crust. The name derives from cannelures, meaning channels or flutes.

The batter typically contains milk or cream, eggs (often with a high yolk content), flour, and sugar, enriched with butter. Vanilla and rum are common flavorings. The batter is rested before baking, then poured into buttered molds and baked at a very high temperature to form the deep crust, followed by a lower temperature to cook the interior evenly. Modern versions may use enamel-coated copper or silicone molds.

Cannelés are usually about 7 to 10 centimeters tall and around 4 centimeters in diameter, though sizes vary. The best cannelés have a crisp, almost lacquered crust and a moist, custardy center with pronounced vanilla and rum notes. They are traditionally served warm or at room temperature and are often enjoyed with coffee or dessert wine.

Origin and variation: cannelé first appeared in Bordeaux in the 17th or 18th century, with the exact origins debated. The mold and technique are central to the pastry’s identity, and while copper molds remain prized for color and texture, modern kitchen versions may use other materials. The recipe remains a hallmark of French patisserie, celebrated for contrast between exterior crunch and interior softness.