Cyril Lignac's Foolproof Cannelés Recipe: Soft, Caramelized Perfection ('They're a Delight!')

Ah, the iconic cannelés! This beloved Bordeaux specialty, credited to the nuns of the Annonciade convent, never fails to tantalize. With their generous, flavorful profile, these cylindrical pastries feature a soft, tender rum-and-vanilla-infused batter encased in a fine caramelized crust—a perfect treat alongside tea or coffee.

Cyril Lignac's Expert Tips for Perfect Cannelés

Making homemade cannelés can be tricky—issues like poor rise, sticking, or lackluster caramelization are common. But renowned chef Cyril Lignac shared his pro secrets on RTL, promising golden, aromatic results. The key? Patience: rest the batter overnight and bake in two stages.

Cyril Lignac's Signature Cannelés Recipe

Preparation time: 20 minutes.
Cooking time: 1 hour.

For caramelized cannelés, you'll need:

• 500 g whole milk
• 25 g butter
• 2 eggs
• 1 vanilla pod
• 200 g sugar
• Amber rum
• 1 pinch of salt

Step-by-step preparation:

1. In a saucepan, gently heat the milk with the butter.
2. Add the vanilla pod and let it infuse.
3. In a bowl, whisk the eggs with the sugar and a pinch of salt.
4. Pour in the warm infused milk and add a spoonful of amber rum.
5. Mix well.
6. Cover the batter and refrigerate overnight.
7. The next day, butter the cannelé molds and fill them just over halfway, leaving about half a centimeter at the top.
8. Bake first at 210°C for 10 minutes, then at 190°C for at least 45 minutes. Enjoy!

Also read:

Almond apple pie from Cyril Lignac: discover his easy and super gourmet recipe! ("It's a delight!")

Cyril Lignac's lemon tart: his "ultra-easy" and absolutely delicious recipe ("It's so soft and moist!")

Madeleines by Cyril Lignac: his easy recipe for tasty, soft and light madeleines! ("They are divinely good")