From a tiny Boston kitchen
Each cannelé is hand-poured into its copper mold and slow-baked until the crust turns mahogany and crackles when you bite. Flour, beurre noisette, organic eggs, real Madagascar vanilla, dark rum, organic milk. Nothing else.
Ingredients
Whole milk, butter, sugar, flour, eggs, vanilla, vanilla extract and rum.
Allergens
Contains milk, eggs and gluten (wheat). May contain traces of nuts.
How to enjoy your cannelés
Our cannelés are baked fresh for you. For the ultimate contrast between the crunchy caramelized crust and the soft vanilla center, we highly recommend eating them as soon as possible!
Storage (keep it dry!)
Leave them at room temperature in this bag, slightly open to let them breathe. Never put them in the fridge or in a sealed plastic container — humidity is the enemy of the crunch.
The chef's secret (day 2)
If your cannelés have softened overnight, don't worry! You can easily bring back the crunch:
- Preheat your oven to 400°F (200°C).
- Bake them on a tray for 5 to 8 minutes.
- Crucial step: when they come out, they will be very soft. Let them cool entirely on a wire rack for 30 minutes. As the temperature drops, the caramel will harden again, restoring that perfect day-one crunch.
Enjoy your treat! 🤎
Questions or bulk order?
Drop us a line — we're happy to help with custom orders, pickup details, or anything else.
Send us an emailcontact.lesgourmandises.shop@gmail.com