Cannelés #FrenchFridayswithDorie

Cannelés, simple French pastries baked in channeled molds can be found in bakeries across France. Diminutive in size, cannelés are made from an eggy crepe-like batter and have soft tender interiors with mahogany glazed crusts.

Cannelés | A French pastry from Dorie Greenspan's new cookbook, Baking Chez MoiAn Exquisite French Pastry

We totally missed cannelés when we were in Paris…croissants and chaussons aux pommes, yes, but these mini pastries did not meet our lips. But after one nibble of the rum and vanilla flavored gems baked up in my kitchen, I was sold. I served ours for dessert (the original recipe makes 42 canelés and I had 6 much larger cakes) with some luscious raspberries. Nods of approval were given by both boys and the most discriminating husband. I will be hunting for a true Parisian version, maybe even at Le Petit Vendôme, where Dorie acquired her recipe (a girl can dream!). Cannelés | A French pastry from Dorie Greenspan's new cookbook, Baking Chez Moi The batter for these cannelés must chill for at least 12 hours and up to 3 days for the best results. Ideally, the molds should be very cold, too. You’ll want to whisk the batter to combine the ingredients, but avoid whipping in excess air. Before baking, stir the batter, but very gently with a rubber spatula. My hubby was probably shocked that I don’t own any crenulated cannelés’molds, as every nook and cranny of our kitchen has specialized baking equipment and gadgets. But Dorie offered the mini Bundt pan as an acceptable option. Mine were non-stick, but with a dark coating, so I decreased the oven temperature by 25º for each stage of baking. The crust needed to be browned to a luscious mahogany color, but burnt isn’t the goal. These turned out perfectly! Just look at that dark, glossy crust and the tender, sweet interior…perfection! Cannelés | A French pastry from Dorie Greenspan's new cookbook, Baking Chez Moi

Cannelés, the Perfect Tea Time Treat for Dorie’s Birthday

Today is a very special edition of French Fridays with Dorie. It’s Dorie’s birthday!!! And we’re also celebrating the release of her new cookbook, Baking Chez Moi: Recipes From My Paris Home to Your Home Anywhere. Many of us will be baking recipes from her newest tome twice a month on Tuesdays, so please stay tuned. In honor of this very special day, the Dorista crew is baking up some of the already published recipes from this cookbook which will be released in four short days. I’m just certain you will feel the need to order this baking bible after visiting all the participating blogs. Baking Chez Moi

Links to the Recipes and All the Participating Doristas:

Mini Cannelés (click for recipe)

Chocolate Cream Puffs with Mascarpone Filling

Paletes de Dames, Lille Style

Brown Butter-Peach Tourte

Cannelés | A French pastry from Dorie Greenspan's new cookbook, Baking Chez Moii   It was 4 years ago, on September 27, 2010, when the French Fridays with Dorie group posted the very first recipe, gougeres. I had been blogging for six months and had no idea what I was getting myself into. Who knew these other bloggers would become dear friends? That I’d actually meet Dorie in person? That my baking and blogging would improve by leaps and bounds? So as we celebrate Dorie’s birthday and new cookbook, we also raise our glasses and toast the magnificent journey that started when we cracked our now stained and splattered copies of Around My French Tablefrenchfridayswithdorie

Comments

  1. oh these canneles look so beautiful. I can’t wait to see the baking process! What an amazing group of bloggers! I’ll be sure to check in with each. It will be interesting to see the variations. The book looks like a soon to be christmas list item! Thanks for sharing

  2. I’ll go searching for them when I next go to France…I guess I could try the recipe but I’m curious as I can’t recall seeing them there…Have a great weekend!

  3. Lynn@Happier Than A Pig In Mud says:

    Love that third pic Liz, these looks like a wonderful treat:@)

  4. They do look very cute in the Bundt pans Liz! Strangely, I don’t own Bundt pans but I DO own three different sizes of canelé molds!!

  5. Oh, I should have done the same as you did! Good thing I’ll get a makeup when Tuesdays with Dorie: BCM goes live.

  6. Your cannelés look just perfect!

  7. These are gorgeous Liz, I can’t believe I haven’t come across them in my 4 times in Paris! I have the very same mini bundt pans too.

  8. You’ve cleared up a major mystery for me. I could never figure out why my mom’s rum cakes were always ‘burnt’. Apparently, I’ve grown up having canneles but just didn’t know what they were. 🙂 Happy birthday to Dorie and congrats on the new cookbook.

  9. Ah that’s one fine canneles Liz, perfect as it should be.
    You have a such a great hand for french pastries and cakes. =)

  10. oh my gawd, Liz!! These are gorgeous, simple and elegant!!! I need this cookbook!!!!

  11. Your cannelés sont magnifiques! Do you know they came from Bordeaux? I’ve got the moules to make it and I think I’m gonna make it very soon ! J’adore cannelés !

  12. Liz; These are scrumptious bundles of joy… They look elegant and mouthwatering!!

  13. Oh Liz, I love your larger version of the Cannelés….absolute perfection in those mini bundt pans! Happy Friday…Happy Annniversary!

  14. Beauties Liz – you never cease to amaze me!!!

  15. Happy Birthday to Dorie! And wow on the new book. I ADORE cannelés, I have the mold. They are awesome and yours are no exception!

  16. These little mini bundt cakes are so beautiful, Lizzy, and super moist and delicious! The photos are spectacular, as well! Have a wonderful weekend! xo

  17. Woah these look sooo sooo good! I never had a mini bundt.

  18. Look absolutely delicious!! Lizzy!

  19. Ooooh, I heard about these from a foodie friend! Sounds delicious, Liz!

  20. Oh my goodness, the cannelés look amazing in the mini-bundt shape. Just beautiful and lots of room for that lovely center! Love the plating, too!

  21. Lizzy,
    You used my favorite mini bundt molds – they look so cute.
    Annamaria

  22. I should have made these in my mini-bundt pan. I didn’t read the fine print to see this suggested option. I made the cookies. I’m embarrassed to admit it, but I’ve had my mini-bundt pan for at least 5 years (probably more) and I’ve never actually baked in it. I’ll have to change that. I’ve enjoyed cooking with you over the years!

  23. Heavenly Cannelés Liz… It’s wonderful that your family gave them a thumbs up too:) I think it’s fantabulous that you and the Doristas have continued their quest to celebrate all things Dorie.
    Happy birthday to Dorie. Keep those goodies a comin’

  24. You are the baking queen, Liz. These little babies look heavenly!
    Have a fantastic weekend!
    Angie

  25. Your canneles look great Liz! Mahogany is a great way to describe the colour of them. And if Bill approves, they really are a winner.

  26. I can’t wait to make these! Especially after your description. I ordered one mold and they seemed so tiny I ordered another mold not sure what the size should be. Maybe we should have a FFWD excursion to LPV? On a budget of course to make the spouses happy!

    Happy FFWD Anniversary!

  27. I thought I was going to have to buy the molds so I could make these cannelés. I am very space-deprived. No room for another kitchen tool. However, I do have the exact mini-bundt pan that you have so will get busy and make these also. Thanks for the hints regarding temp., etc. Yours do look perfect and I cannot wait to make them. Thanks to you and Susan for orchestrating such a lovely and celebratory event. A perfect idea to honor the birthday girl and the publication of her upcoming book.

  28. Wow! I love the colour variation – so pretty. They look perfect inside and out.

    Thanks to you and Susan for organizing this and a special thanks for handling the list of participants so well. I know that must have been a lot of work. It’s been so great blogging with you over these four years and I can’t wait to see what you do with Baking Chez Moi.

  29. These are not easy to make and kudos to you for such an amazing result. My first try, well, let’s say they didn’t survive alive.

  30. Ahhh … I spent a year in France when I was studying and had forgotten all about these amazing pastries (which I ate far too many of). Thanks so much for the reminder and tips. They look so pretty when you’ve done, too!

  31. Absolutely beautiful Liz!
    I was thinking that a larger size would be more satisfying. I felt by the time I put one in my mouth and was getting the taste for it, it was gone! So I had to get another… and another…

  32. Oh my goodness, these are gorgeous, Liz! So elegant and delicious and your photos are just stunning!!!

  33. Oooh, I’m so excited after reading your post. I do not have canele molds but I do have mini bundt pans and now that I know it works, I feel the need to try this right away. May I just ask, did you change the timing in any way or was it only the oven temp? I’m seriously running to fridge now to check if I have the ingredients!

    • Rose, I may have added a couple minutes but not much more. I checked the middle with a toothpick just to make sure they weren’t raw inside 🙂 I can only imagine how burnt mine would have been had I used the mini cannele molds!

  34. One look at these and I’m in love with Cannelés. That shiny glaze is gorgeous!

  35. These look simply incredible! I have always wanted to try canneles too.

  36. Those look beyond luscious, Liz.!

  37. sooooo beautiful!!

  38. Is it just my eyes or I really do see perfect shaped caneles?! The texture, the colour are so appealing!

    Gourmet Getaways

  39. my dentistry background made me not that fancy any desser actually,
    but i guess i wait the savoury bites on FFWD

  40. Wow, these look absolutely amazing, Liz. I just bought a mini bundt pan that has 6 (I think) cavities, and another bigger, but still smallish, bundt pan. Must admit it took me a little while to find that recipe link, lol!

    Definitely going to try making these. Shared on Twitter.

  41. These are looking really beautiful.

  42. the color you managed to get is just gorgeous!! haha, Bill – there’s a potential Christmas present for him to get you! 😉 My husband is always on the look out for stuff like that, although he groans when I bring home more baking equipment and gadgets… just silly really! What a lovely way to celebrate our Trifecta Celebration Day!

  43. Simply beautiful that crust looks amazing, I can understand why your whole family were pleased with these as a dessert.

  44. What a spectacular dessert, love the way they look, so elegant!

  45. Oh my, but those are just exquisite. Brava! I think i must purchase the book!

  46. These look lovely, I understand why you decided to devour these for dessert 😀

    Cheers
    Choc Chip Uru

  47. FFWD has become an institution. Congrats to you all. Now pass the canneles. GREG

  48. Thanks for putting this together with Susan, it was great fun. I have enjoyed my time with French Fridays and will be sad when it is over, I wish I had found it sooner. But I look forward to the next 6 months and baking on TWD. Enjoy your trip!

  49. Baking Chez Moi is now on my wish list of cookbooks…But, first I’d love to give you cannelés a go. Very much appreciate the batter and baking tips. (I’ve got the same mini bundt pans.)

  50. Your canneles are just gorgeous, they look straight from a French bakery!

  51. I’ve been wanting cannele molds for a long time and I am thrilled to see these in mini bundt pans. I am so looking forward to trying these. Congrats on your baking journey with the other Doristas!

  52. Beautiful results Liz. It makes me feel more hopeful when I have to make these sans mold! Thanks to you and Susan for pulling this together.

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  1. […] Cannelés, simple French pastries baked in channeled molds, can be found in bakeries across France.  […]

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