Vanilla and Orange Cannelés Recipe by Beatrice Peltre

Cannelés — pastries traditionally from the Bordeaux region of France — are the perfect size for little hands to grab; these are especially good since they are baked in mini cannelé molds. It’s best to prepare the batter for this cannelés recipe the night before and bake the cannelés the following day. Don’t forget the rum, since this is what gives a cannelé its unique flavor.

You will need: one 30-capacity mini cannelé mold. Cannelé molds are specially designed to give the pastries a thick, caramelized crust with a tender pudding-like inside. Purists often prefer copper molds, but I find that sicilone molds work just fine, and they’re cheaper.

Makes 30 mini cannelés


250ml whole milk
1 vanilla bean, split lengthwise and seeds scraped out
30g unsalted butter
Zest of 1 large orange
100g blond cane sugar
30g quinoa flour
25g cornstarch or tapioca starch
Pinch of sea salt
1 large egg plus 1 large egg yolk
1 tbsp plus 1 tsp rum


1. In a small pot, heat the milk with the vanilla bean and seeds. Remove from the heat when it starts to boil.
2. Stir in the butter until it melts, and add the orange zest. Cover and let infuse for 30 minutes. Strain and discard the vanilla bean and orange zest.
3. In a bowl, combine the sugar, quinoa flour, cornstarch, and sea salt. Make a well in the middle, and add the egg and egg yolk. While beating with a whisk, add the milk gradually. Stir in the rum and beat just until consistency is uniform.
4. Pour the batter into a pitcher. Cover and place in the fridge for a minimum of 12 hours or overnight.
5. The next day, preheat the oven to 410°F (210°C). Stir the batter before using. Fill each cannelé mold to 1/5 inch (0.5 cm) from the top.
6. Bake the cannelés for 40 to 45 minutes, or until brown.
7. Unmold while they are still warm. Let cool slightly and enjoy! They are best eaten when they are still slightly warm.
8. You can reheat them in a preheated oven at 400°F (200°C) for 5 minutes.



Author_Beatrice Peltre_portrait_Roost BooksIn her signature style of blending classically French dishes with exotic, modern twists, food stylist and photographer Beatrice Peltre of La Tartine Gourmade offers up recipes for each meal of the day plus the traditional French goûter (afternoon snack). Peltre ups the ante on what gluten-free foods can be—incredibly tasty, beautiful, and nourishing. Whole grains, colorful produce, spices, and creative use of ingredients abound. Peltre’s bright photography, impeccable styling, and sweet storytelling bring the book to life. All these elements come together to create an inspiring collection of recipes for feeding a family and feeding them well.

Beatrice Peltre Beatrice Peltre


From My French Family Table by Beatrice Peltre © 2016 by Beatrice Peltre. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

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