Today, we're back with a Julie's Frenchy Cookbook recipe from the Bordeaux region. Serge Combarieu is pleased to show us the famous Bordeaux cannelés recipe. A delicious, gourmet recipe for preparing a dozen cannelés.

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  • 75 cl of milk
  • 25 g of butter
  • 150g flour
  • 200 g of sugar
  • 65 g egg yolks
  • 12.5 g vanilla
  • 12.5 cl of cold milk
  • 10 cl of rum

How to make Bordeaux cannelés :

  • The day before, mix the flour, egg yolks, rum, vanilla and 12.5 cl cold milk in a bowl.
  • Bring 25cl milk and 25g butter to the boil in a saucepan. Pour the hot milk over the mixture and stir for 4 minutes. Refrigerate overnight.
  • The next day, pour the mixture into the fluted moulds, almost to the brim.
  • Bake for 15 minutes at 200°C, then reduce temperature to 160°C and leave for 1h20. Leave to cool for 15 minutes, then unmould.

Julie's advice:

To preserve them longer, Serge recommends storing them in a dry place. So avoid putting them in a plastic bag or in the fridge!

Taste these wonderful Bordeaux cannelés from Serge. Watch Julie's Frenchy Cookbook directly on our streaming platform.