The basic ingredients are milk, sugar, flour, eggs, and butter. You will also need vanilla extract and rum to flavor the cannelés.

The cooking of cannelés is done in two stages: first at a high temperature (around 250°C) for about 10 minutes, then at a lower temperature (around 180°C) for about 45 minutes. This allows for a crispy exterior and a soft interior.

Yes, it is recommended to use a traditional copper mold specifically designed for cannelés bordelais to achieve the characteristic shape and optimal texture. However, you can also use silicone molds specifically designed for cannelés if you don't have one.

To prevent cannelés from sticking to the mold after cooking, it is important to generously butter each cavity before pouring the batter. You can also lightly sprinkle sugar in the cavities for an even crispier crust.

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking the cannelés. This will allow the flavors to develop further.

To achieve a well-caramelized exterior on the cannelés, it is important to use a sufficient amount of sugar in the recipe. Also, make sure not to open the oven during cooking to maintain a constant temperature, which will promote this crucial step.

Rum is a traditional ingredient used in the recipe for cannelés bordelais to give them a characteristic flavor. However, if you want to avoid alcohol, you can replace it with natural vanilla extract to flavor your cannelés.

Absolutely! You can customize your recipe by adding chocolate chips, citrus zest (such as orange or lemon), or even dried fruits (such as raisins) to add an extra touch of flavor to your cannelés.

Cannelés are ready when they have a beautiful golden and caramelized color on the outside. To check for doneness, you can also insert a toothpick into the center of a cannelé: if it comes out clean, it means they are cooked.