Why Bordeaux is Known for Cannelés—Plus, a Recipe - AFAR
"A Michelin-starred chef in Lormont across the Garonne provides a classic cannelé recipe and notes that their popularity stems from ‘elegant simplicity.’ The recipe uses whole milk, vanilla, butter, whole eggs plus yolks, sugar, flour, rum and salt; the mixture is combined, chilled for 24 hours, molds are generously buttered, and the cannelés are baked at 400°F for about an hour and eaten the same day for best flavor." - Scott Hocker
