A few weeks ago, I shared my experience with Baillardran, a chain a shops in France that specialize in mass-produced canelés de Bordeaux. Since then, I’ve gotten many emails asking for the recipe that came with the copper cannelé molds I bought that day. I hunted all over the internet to find a copy of the recipe to link to, but it was nowhere to be found. After a quick call to one of the Baillardran shops, I was told that they didn’t have a problem with me posting the recipe – so, here it is in all of its glory.

Note: I have not used or tested this recipe at all. The reason I’m posting it here is for posterity’s sake. One day I may make this particular recipe, and if I do, I’ll update this post. But until then, I want to say a few things before you dive in:

• Again, I have not tested this recipe. So, your mileage may vary.
• Traditionally, cannelés are made in copper canelé molds, and if you are using said copper molds, the seasoning process is very important. Others use silicon molds, yielding decent results. I have personally never used the silicon molds, so I can’t comment on them one way or the other. Edit: reader Barbara Qualley emailed me this video of a pastry chef using a silicon mold to make cannelés. Enjoy!
• To get the perfect canelé, you need to use a combination of butter and beeswax to grease the molds, regardless of what type of mold you use. This recipe doesn’t call for beeswax, so again, YMMV.
• The flour and sugar measurements in this recipe are by weight. Suck it up and get a scale. If you need more convincing, read this.
• Some of the directions weren’t very clear when translated directly into English, so I took my cannelé baking knowledge and added a little more info here and there where necessary.
• The cooking time here says 1 hour at 425°F (the original recipe calls for 220°C). Other recipes recommend varying your oven temperature for best results.
• When eating the Baillardran canelés from the shop, I found that the rum flavor was a little overpowering for my taste. If you prefer a less rummy canelé, you might try cutting the amount of rum down to 3 tablespoons and adding another 2 tablespoons of milk to make up for the wet ingredient deficit.
• If you do make this recipe, please leave a comment and let me know how it goes!

Also, here are the seasoning instructions that came with the Baillardran cannelé molds:

Before first use you have to cure (season) the canelé molds. Preheat your oven has 390F/200C. Grease molds with butter and bake for 1 hour. Take them out of the oven and lightly re-grease them. After each use, wipe clean with a soft rag and lightly re-grease. Do not wash with soap.

If you like this canelé recipe, check out these other recipes:

• Authentic French cannelé molds
• Heidi makes cannelés at 101 Cookbooks
• Another person’s cannelé experience
• Canneles at The Kitchn
• Also, check out the Baillardran post for an explanation between the different between a cannelé and a canelé.