Canneles and Raspberry Financiers… Little Camping Snacks

First of all, I have to thank all of you who left beautiful words in my blog. Very inspirational and they have not gone unnoticed….

We just returned from a camping trip. It was a hot, but perfect Mother’s Day camping trip. It is just a joy to see my little boy’s face every time we tell him we are going to the pool or just to watch him play in the dirt. I think life gave me a boy for a reason. I get to rediscover nature through his eyes and how anything and everything is a potential toy. Tree branches make great swords!

Our camping trips always seem to revolve around food. We plan our meals a week in advance, making grocery lists, taking special trips to Whole Foods. Snacks and sweet treats are very, very important, so in preparation for this trip, I made a batch of canneles and raspberry financiers. Small, one bite treats.

Canneles are the quintessential petits fours from Bordeaux. They are not a cookie and they are not cake. It’s almost like a crepe batter that is baked in tin molds to a dark crusty exterior and a soft, custard, chewy interior. They are flavored with vanilla and rum… very very fragrant. Traditionally, these canneles tin molds are coated with beeswax, but I used mini silicon molds. Their exterior is not as shiny when beeswax is not used but they are just as flavorful and the texture very similar.

The raspberry financiers are C’s favorite. In fact, he ate most of them before we even left for the trip. There’s something about brown butter, almonds and raspberries together… Most of the time, I bake a large base and I bake them as I need them. The batter will stay good in the refrigerator for about 3-4 days.

Canneles Bordelais

Makes 3 dozen mini canneles

225 grams milk
30 grams butter
75 grams milk
1 egg yolk
90 grams flour
24 grams rum
1 vanilla bean, split and scraped
150 grams sugar

Boil the first two ingredients together. In a separate bowl, whisk the remaining of the ingredients together and slowly add the boiled milk and butter. Whisk until there are no lumps. Refrigerate for at least 24 hours.

Pour the batter into the canneles molds and bake at 350 degrees for about 45 minutes or until dark brown exterior. While they are baking, the batter will puff up and it will seem like the canneles are going to fall out of the mold. Don’t worry, that’s normal and they will go back down.

Raspberry Financier

Makes 3 dozen mini finaciers

120 grams egg whites
125 grams sugar
55 grams flour
55 grams almond flour, toasted
150 grams brown butter
25 grams fresh or frozen raspberries (I used frozen ones this time)

In a saucepan, place the butter and heat it until the milk solids start to brown and it starts to smell nutty. Be careful not to burn it though. Remove the pan from heat and strain the butter. Let it cool.

In the meantime, toast the almond flour in a 325 degree oven until lightly brown. Let it cool.

In a bowl, whisk together the egg whites, sugar, flour, almond flour, brown butter. Let this mixture rest in the refrigerator overnight. The next day, add the raspberries into the financier base and whisk a bit to break them up. Pipe the mixture in the financiers molds and bake at 350 degrees for about 15 minutes or until lightly golden.

Happy Mother’s Day to all of you mothers and non-mothers who keep on making this a better world to live in!

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44 Responses to “Canneles and Raspberry Financiers… Little Camping Snacks”

  1. Y says:

    Sounds great, Aran. I love super dark canneles with chewy interiors. Glad to hear you had a good Mother’s Day :)

  2. I do hope to find these baking trays sometime! I always see such great recipes for madelines & canneles. Glad you had a nice camping trip. Beautiful pictures as always! Happy Mothers Day!

  3. Happy Mother’s Day Aran! Both the cannelles and financiers look beautiful, as usual from you of course though :) Camping sounds so much fun…it’s been quite awhile, but I agree, it’s always about the food!

  4. Tartelette says:

    Happy Mother’ Day! I have always felt weird about beeswax with the canneles, although I do have some just in case, who knows?!! Ah…the financiers…well you know how I feel about those, eheheh!!! Ours got almost gobbled up by the neighbors before I could take pictures. Great camping shots!

  5. Glad you had a fun time camping! This little treats look perfect for nibbling all day long!

  6. PheMom says:

    Yay! You are back safe and sound. Your camping treats look and sound fantastic! Don’t forget to go enter the giveaway now that you are near a computer again!

  7. oh cannelle…have wondered if those silicone molds worked. the “real” things are hard to find, not to mention pricey. sounds like you had a great mother’s day!!

  8. Bakerette says:

    I know what you mean about seeing your little boy’s face when you tell him you’re going to the pool. We were at the beach last week and my little girl (20 months) just breaks away from my grip and runs as soon as she sees the sandy beach. It’s the most beautiful thing in the world to see her happy like that. Happy Mother’s Day (although we celebrate mother’s dayin March not May)!

  9. Bakerette says:

    oh and delicious..Financiers…mmm, maybe i’ll make these on our next trip to the beach!

  10. mimi says:

    wow, i never brought such great treats on my camping trip! i was lucky with a good package of freeze dried vegetarian whatever it was! and i love financiers, yours look delish.

  11. Cakelaw says:

    What delicious looking treats – and as I am a huge raspberry fan, I think that I would enjoy the financiers very much.

  12. Anonymous says:

    Aran, como siempre todo fantàstico. Tienes toda la razón con lo que volvemos a descubrir muchas cosas a través de nuestros hijos. Són nuestro más preciado tesoro.
    Anna de Girona

  13. Esti says:

    Unas fotos preciosas. Como soy una inutil en la cocina no sé apreciar tus pasteles. Las recetas son como de otro planeta para mí, ja ja… Disfrutemos de la vida a traves de nuestros hijos!!!

  14. nadia says:

    Aran, Your camping trip sounds and looks beautiful, the photographs are stunning! (Rope tied financiers!!!)
    financiers just remind me of home so much! Sounds Like you had a wonderful mothers day! I love camping!

  15. Ann says:

    I think if I could have gone camping with you as a child I’d have an entirely different idea of what it’s all about. :-)

  16. These look so, so delicious. I have never made canneles nor financiers. These would be the perfect start.
    Your photos are stunning!

  17. Great pictures! It was funny to find this today, just a few days ago I was talking with another pastry chef who is very passionate about doing financiers with really hot butter… I do them like yours. Everything looks so good!

  18. Veron says:

    cannelle molds are next on my list after having tasted the yummy ones that Helen sent me through the mail. I love financiers…they are pretty addictive. Great pics!

  19. Thank you so much for sharing these great camping snacks with us! I camp with my kids at least once a month and it is hard to continually find new things to take that are not really messy.

  20. chez us says:

    I thought we were decadent by taking Creme Brulee ( camping, now you have topped that with one of my all time favorite French Snacks, Canneles Bordelais. I do not see them often in the city but do eat them all the time when in Europe. Thank you for the recipe, I can not wait to go buy the molds and whip these up!

  21. Rosa says:

    Estupenda receta y prciosas fotos.
    Un beso

  22. Mónica says:

    Lovely photos. These look just delicious, i love their tiny size.kisses

  23. Mrs.French says:

    Well you know that I love this sweet post! I had canneles this weekend too. I love that the recipe is right here, so I could try it if I wanted too. I am such a chicken when it comes to baking. I wish you lived nearby, you could give me a lesson.

    I am so excited to go camping with my B. I agree with you, I think he came into my life for a reason…I now take the time to look under rocks for bugs.

  24. linda says:

    You made some delicious treats!
    And the pictures are so pretty too.

  25. Another ‘wow’ from me! I love both Canneles Bordelais and Financier. My first experience eating Canneles was in Montpellier.
    My chef de partie at home once made Financiers aux fraises et pistaches… and that’s when I fell in love with petits fours……
    lovely post and pics.

  26. I meant to say Pâtissier instead of chef de partie.. and it was just a joke as I cook the Mains most of the time but my the other half likes to make desserts :) that balances out .. haha

  27. nicisme says:

    What lovely treats to take camping – your family is very lucky to have such a special mom!

  28. oooooooooooo canneles et fianaciers oh la la divine!!! Must get me some moulds now………..

    Looking fantastic Aran

  29. corine says:

    I’m sure i’d go camping more often if I had you holding my hand and guiding me through it. I’m terrified of the awful food that I associate with camping.

  30. Mobula says:

    Los financirslo h eh en multitddeocasiones pero no conocía a los cannelles!!! Gracias por presentármelos!!!

    Besos y que hayas pasado un muy feliz día de la madre!!!


  31. Yummm… I swore I’d lay off the kitchen gear until I get a bigger apartment, but I may have to go back on my word to get a cannelle mold:-)

  32. francesca says:

    That’s a great idea, If I will find the little molds I will prepare them for the birthday party of my little son at the end of the month.
    thanks for sharing

  33. Beatrix says:

    Las fotos son bellisimas! le dan a una unas ganas de poder darle una mordida a ese cannelle…

    Gracias por compartir la receta, que por cierto intentare una vez que compre mi molde. Recien veo que WS tiene los moldes individuales en cobre…Eso si, lindos pero caros. Y si tu dices que salen bien con los de silicina, pues para que buscarle mas no?

    Te dejo un saludo!


  34. Anis says:

    Hi Aran hope you’re fine I would like to test your recipe for canneles but I’d like to ask you some questions first because I always have a problem with the cooking process 1-do you use the fan forced option for the temperature 2-do you put the cold batter in the oven or let it sit to come back at room temperature fisrt? thank you in advance take care

  35. Aran says:

    Anis- I use regular conventional oven and I don’t let it come to temp. It might take longer but comes out the same. Hope you like it!

  36. Anis says:

    Thank you Aran I will let you know how it turned tomorrow because while doing my mise en place I found out that I do not have milk anymore lol!

  37. Bb Jeh says:

    Hello! I came across your blog a few years back, possibly 2, and was never really free to make anything that you have so graciously provided for us for free until today when I thought about making financiers as I have some spirits and matcha I’d like to play around with. I was just wondering what kind of “flour” does your recipe call for for the financiers? All purpose? Cake? Thank you :) I have always enjoyed your blog and find it hard to believe that you can get such incredible produce around here (I live in the area as well- Miami).

    I look forward to your book coming out! Do let us know so I’d be able to make a purchase! Perhaps a book signing too? :)

  38. Bb jeh- you can use all purpose if you tolerate wheat. You could also do all almond flour. It’s not easy to find great produce around for sure but I have a couple of local sources I trust. Thanks.

  39. wow! I have never heard of this treat before! Looks great

  40. Anis says:

    I made the cannelés on different occasions but I am having a hard time with the cooking process I am never able to achieve an homogenuous golden Brown color the top of mine is always pale in color that is why I’d like to ask if you grease your molds before hand or put it under water and then wipe them as some called for if using silicon then once filled do you put it directly on the oven rack or put it over a baking tray and do you bake it on the lowest rack or the middle one ? and although you mentioned that one can get 3 dozen even when using the exact same cannelé mold from jb prince I always made 2 dozen while filling it 3/4 Only and once baked do you unmold directly ?
    Your generous help will be highly appreciated many thanks Aran

  41. Anis says:

    Hi Aran I have to make another batch of cannelés so I would really appreciate if you can help me troubleshoot by answering the questions in my last comment
    Many thanks

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