“The preparation is quite simple…”: Cyril Lignac shares his recipe for making perfect cannelés

Every morning, from Monday to Friday, the French’s favorite chef delivers to us, at the microphone of RTL, his best tips and gourmet recipes. Today, Cyril Lignac is tackling one of the emblems of Bordeaux and New Aquitaine: cannelé. How to make them fragrant and crispy as desired? Here is the procedure to follow!

Preparation time: 10 mins
Cooking time: 10h10
Rest time: 24 hours

Pride of the Gironde city, these little cakes were initially invented by nuns, in the 16th century, in the Annonciades convent. Their name is not due to chance since it refers to the cane stems around which they were wrapped before being cooked. Bordeaux, being an important trading port, made it easy to obtain rum and vanilla from the islands. The nuns incorporated these ingredients into their recipe to enhance the flavor.

Canelés generally keep well for 2 to 3 days at room temperature, in an airtight container. However, to preserve their crispy texture on the outside and soft inside, it is best to consume them the same day they are prepared. If you need to keep them longer, you can freeze them and reheat them slightly in the oven before serving.