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Cannelés | A French pastry from Dorie Greenspan's new cookbook, Baking Chez Moi


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 MoiCannelés: An 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

How to Make Cannelés:

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

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 Moi  French Fridays with Dorie:

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

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55 comments on “Cannelés”

  1. 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!

  2. 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.

  3. The canele recipe was delicious. I made them in a heavy aluminum/ceramic nonstick mini bundt pan that made 6. They weren’t as brown as I would have liked at the end so I took them out with skewers and put them upside down on the parchment paper and kept baking until they became dark brown with an amazingly crisp crust and the inside was still wonderfully tender!

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