Canneles

First made by French nuns in the early 14th century, these small, sweet cakes take their name from the baking mold that is used (cannele means "fluted").
Average Customer Rating:
3.5 out of 5
3.5
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Canneles
Review 1 for Canneles
3 out of 5
3 out of 5
Gaetano
19147
September 24, 2010
Would You Recommend? No
+2points
2of 2found this review helpful.
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Where's the beeswax
September 24, 2010
I found that this recipe is improved by adding beeswax to the butter for the molds.
Adding extra rum is an improvement as well.
Cannele will look better than the ones in the pic if you get oven hot enough to caramelize the batter. Start with a 475 oven then lower to 375 after 20 mins.
If they inflate and threaten to topple from their molds remove from the oven for a few mins and allow to deflate.
Review 2 for Canneles
4 out of 5
4 out of 5
Ninotchka
Vienna, Virginia
June 11, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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A little something different
June 11, 2010
I was looking for something special to add to the dessert assortment for my niece's engagement party and came across this recipe. They were easy to make and came out slightly crisp and caramelized on the outside and soft and melting in the center. More importantly there weren't any left and the end of the party - a stunning success!!