Cocoa and coffee canneles

Canneles come from French patisserie and they stem from Bordeaux region. They are small treat shaped as grooved cylinders. They have crunchy caramelized skin outsider and soft custard like inside. The core ingredient is rum, dark the best. Preparing of the dough is not complicated but we have to remember that it needs incubate time 24-36 hours. Second important thing is special mould. I use steel pan and I recommend that kind of pan. On the market are available silicon moulds but firstly the silicon smell goes on the cake and second cookies do not form the classic crunchy skin outside. The taste of this treat is great and they are really worth to be baked. Enjoy!


12 canneles



  • 2 x ¼ cup sugar
  • 2 x ¼ cup flour
  • pinch of salt
  • 1 tablespoon instant coffee (powder)
  • 1 tablespoon cocoa powder
  • 1 ½ cup milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla paste
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons dark rum




Place milk, butter and vanilla in a saucepan and bring to the boil. Remove from the heat and cool slightly. In a bowl bet egg and egg yolk, add salt, warm milk with butter and rum and mix until combined. Divide mixture into half. Gradually add to each part sugar and flour mixing to avoid clumps. Add coffee to one batch and cocoa to the second. Mix. Cover both bowls and place to the fridge for 24 to 36 hours.

Grease the metal pan with melted butter (every cylinder on all surfaces) and place to the freezer. If you have separated cylinders place them all on a baking tray.

After pre-scripted time fill cylinders with the dough to ¾ capacity. Place to the oven heated to 425°F. Rotate pan after 10 minutes. After the next 10 minutes rotate pan again and lower the temperature to 400°F. Bake for the further 20 minutes rotating the pan last time in half time. When time is over do not check cookies with a skewer and remove pan from the oven. Leave for 5 minutes in the pan then unmould and cool on a wire rack.



Category: Cookies.

Tags: cocoa, coffee, rum.