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Crisp, golden, delicate and unique! I  never knew about this French pastry specialty until someone emailed me to ask.  Although I had no experience with these, but I learned quickly – plus a trip to my local French pastry store in Montreal provided me with the first toothsome prototypes. Canneles are little cakes that are baked in special molds (which are tough to find and rather expensive). I contacted my friends at Matfer (renowned for their authentic French pastry and baking supplies) for advice. Traditional cannele molds are usually made of copper, but Matfer now makes them in ceramic (see source guide page 000). I tried my hand at making them in mini muffin tins and mini Bundt molds and the results were excellent. Canneles consist of a custard interior and a crunchy, slightly chewy exterior. They are delicious and deliciously uncomplicated. Packed in a white pastry box, they look like they came straight from a fancy bakery.  As unique a sweetie as you are ever going to make.

Note: The batter must rest for 24 to 48 hours before use.

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If you want to purchase this one recipe French Canneles, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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