{"id":8319,"date":"2020-02-28T16:22:00","date_gmt":"2020-02-28T21:22:00","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=8319"},"modified":"2026-09-06T06:46:02","modified_gmt":"2026-09-06T11:46:02","slug":"caneles-baillardran","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/caneles-baillardran\/","title":{"rendered":"Canel\u00e9s Baillardran"},"content":{"rendered":"\n

I must say that yesterday’s blizzard gave me a little push. When the first days of spring finally arrived, the cold and snow had to take over. So much so that yesterday I decided to do nothing, absolutely nothing. So I spent my day in my pyjamas watching movies. Fortunately, my usual energy took over, and today I was fully motivated. Then I decided it was time to inaugurate the copper cannellini moulds that my brothers gave me for Christmas.<\/p>\n\n\n\n

The canel\u00e9, a small cake typical of Bordeaux, is fascinating with its pronounced flavours of vanilla and rum. You will find plenty of recipes, of course, but I decided to use the proposal on the website of the famous Baillardran canel\u00e9s. My brother, having settled in Bordeaux, I had the opportunity to taste it at their home. And it is good, perfect indeed. So I followed their recipe very wisely, with a mini adjustment in the number of eggs.<\/p>\n\n\n\n

Now comes the question of the mould. Before I received the copper moulds, like everyone else, I had the famous silicone moulds, which were affordable and super practical. So I decided to do a test and compare the 2. I have to admit that the copper moulds make a difference. Take a look at the picture. The difference is noticeable (the cannelloni comes from the same preparation and was baked at the same time, the only difference being the moulds). Those baked in the copper moulds are set much better and have a divinely caramelized crust. So if you get the chance, invest in copper moulds, you won’t regret it.<\/p>\n\n\n\n

I must say that yesterday’s blizzard gave me a little push. When the first days of spring finally arrived, the cold and snow had to take over. So much so that yesterday I decided to do nothing, absolutely nothing. So I spent my day in my pyjamas watching movies. Fortunately, my usual energy took over, and today I was fully motivated. Then I decided it was time to inaugurate the copper cannellini moulds that my brothers gave me for Christmas.<\/p>\n\n\n\n

The canel\u00e9, a small cake typical of Bordeaux, is fascinating with its pronounced flavours of vanilla and rum. You will find plenty of recipes, of course, but I decided to use the proposal on the website of the famous Baillardran canel\u00e9s. My brother, having settled in Bordeaux, I had the opportunity to taste it at their home. And it is good, perfect indeed. So I followed their recipe very wisely, with a mini adjustment in the number of eggs.<\/p>\n\n\n\n

Now comes the question of the mould. Before I received the copper moulds, like everyone else, I had the famous silicone moulds, which were affordable and super practical. So I decided to do a test and compare the 2. I have to admit that the copper moulds make a difference. Take a look at the picture. The difference is noticeable (the cannelloni comes from the same preparation and was baked at the same time, the only difference being the moulds). Those baked in the copper moulds are set much better and have a divinely caramelized crust. So if you get the chance, invest in copper moulds, you won’t regret it.<\/p>\n\n\n\n

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Canel\u00e9s Baillardran<\/h2>\n\n
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