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Nov 8, 2006 07:28 AM

Cannelés/canelés - tips and tricks about making them

Hi everyone,
These french pastries originate from Bordeaux and I am addicted to them. Since I live in Scandinavia you are confined to making them yourself, which I am. I'm looking for tips and tricks.
Copper tin molds or silicone flexipan? With holes or without?
Does the quality rum matter (I use a good quality dark rum but not the priciest).
Should they be with or without bitter almonds?
Any other tips would be appreciated.


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    1. copper tin molds are a MUST, no silicone, no holes, no need for the best rhum, a little vanilla and certainly no bitter almonds. There you go for the rest there is a little trial and error involved.

      1. Definitely agree on the copper molds, stay far away from silicone! Are you using beeswax to line the molds? Lends much to the quality of the canneles.
        Also, a convection oven helps tremendously.
        I would use a good rum, though I've never heard of the addition of bitter almond...

        1. Here's a great link to how to make a great cannele. Paula Wolfert contributed to it so it's really informative.

          1. The original comment has been removed