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Bake Cannelés de Bordeaux with So Chic

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Bake Cannelés de Bordeaux with So Chic

This month, as we highlight the region of La Gironde, there’s no better way to immerse yourself in its culinary traditions than by indulging in some cannelés (pronounced “can-eh-lay” or canelés). Originating from the Bordeaux region of France, cannelés are a source of local pride, and for good reason – they are simply scrumptious whether enjoyed with tea, as a breakfast treat, or as a dessert.

According to legend, the cannelé originated from the Annonciades convent in Sainte-Eulalie. The nuns made pastries using flour obtained from the docks, rum from the islands, and unused egg yolks from winemaking. These pastries were small cakes made from very thin dough wrapped around a cane stem and fried, and were known as canelas or canelons. However, no fluted molds were discovered during the convent’s recent renovations. Nonetheless, the history of this delicacy is intertwined with Bordeaux’s history and its association with wine. When wine was traditionally filtered using egg whites during the “fining” process, the leftover yolks had to be used, leading to the creation of the cannelé.

While each Bordeaux family may have their own unique way of making cannelés, the key to achieving the perfect result often lies in the mold used. The most crucial step in the process is unmolding the delicate flan, which must be golden and crispy. To achieve this, the choice of mold is essential. Traditionalists insist on using small copper molds, which evenly distribute heat in the oven. Others prefer to use practical silicone molds that require less fuss. However, regardless of the mold used, what truly matters is that the cannelé is soft on the inside and caramelized on the outside.

Discover how to make them with products found here in Singapore!

Preparation time (in minutes):
20 min
Cooking time (in minutes):
120 mn


For 18 medium sized canneles and 2 hours of baking:

2 cups whole milk
3.5 tbsp grams butter
185g white granulated sugar
50g bread flour
3 egg yolks

1 large pinch salt
1 vanilla bean or 1 teaspoon vanilla extract
1/4 cup grams cognac or dark rum

For lining the molds, you will also need to melt a mixture of:
50 grams butter
50 grams beeswax


  • Heat the milk, butter, and vanilla to a rolling boil then turn off the heat. Allow the vanilla to steep while you prepare the other steps.
  • Melt the butter and the beeswax together.
  • Brush the inside of the molds with the beeswax and butter.
  • Whisk the yolks together with the sugar, salt and sifted flour.
  • Temper the egg yolks by whisking in 1/3 of the milk, the the another 1/3, then the last 1/3 of the mixture. At this point, the batter will be very liquid. Finally, whisk in the cognac.
  • Pour the batter 4/5 up the mold.
  • Bake the canneles for 10 minutes at 450°F (232°C) then lower the temperature to 375°F (190°C) and continue to bake for 45 minutes to 1 hour.

You want a very dark brown color.

  • When they look brown ready to come out, let them bake for 10 minutes longer. Cannelés bake to a very deep brown, much more than you are used to with other pastries. If you are worried they are starting to burn, you can always unmold one to check. You might be surprised by a blonde interior, especially if using silicone molds.
  • Unmold the cannelés using tongs or a towel to slam the molds upside-down on a wire rack.
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