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Article: Cannale


Servings: 54

Author: William Sonoma revisions by Laura S. Kirkley

A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust.


  • 2 cups, milk
  • 2 tablespoons, vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 3 cups, sifted confectioners’ sugar
  • 1 tablespoon, dark rum (Because Nun’s know how to party!)
  • 4 tablespoons, unsalted butter (1/2 stick) – melted
  • 1 cup, sifted all purpose flour


In a small saucepan over medium heat, warm milk and vanilla

Bring just to a boil, the immediately remove from heat.

Cover and let cool for 20 minutes

Strain milk into a small bowl

In a large bowl, whisk together eggs and yolks

Whisk in confectioners’ sugar

Add rum, butter, flour and milk and whisk until smooth

Cover and refrigerate at least 24 hours or up to 4 days

Preheat oven to 400 degrees

Generously brush wells of Cannele’ molds with butter and place on baking sheet

Whisk batter until completely smooth

Fill each prepared well three-fourths full of batter

Bake until Cannele’ are dark brown and puffed, 30/35 minutes

Immediately invert mold into a wire rack

Allow molds and baking sheets to cool completely, then repeat with batter.