Matcha Cannelés Recipe

Name: Recette Cannelés au matcha
Prep time: 12 h
Cook time: 50 min
Total time: 12 h 50 min
Yield: 8
Ingredients: 250 ml de lait; 20 g de beurre; 2 œufs + 2 jaune d’oeufs; 100 g de sucre; 50 g de farine; 1 c. à café de matcha; 1 c. à soupe de rhum (optionnel); 1/2 gousse de vanille

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Portion

8 portions

Preparation time

12 hours

Cooking time

50 minutes

Matcha cannelés combine the caramelized sweetness of Bordeaux's famous pastries with the subtle bitterness of Japanese green tea. Their texture is crisp on the outside and melt-in-the-mouth on the inside, revealing delicate notes of vanilla and matcha. Perfect with tea or coffee, these cannelés offer an original and refined twist on the French tradition.

Ingredients

250 ml milk
20 g butter
2 eggs + 2 egg yolks
100 g sugar
50 g flour
1 teaspoon matcha
1 tablespoon rum (optional)
1/2 vanilla pod

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Instructions

Heat the milk with the butter and split vanilla pod. Leave to infuse for a few minutes, then remove the pod.
In a bowl, whisk the egg, yolk and sugar until the mixture whitens. Add the sifted flour and matcha, then mix gently.
Pour in the hot milk a little at a time, stirring to avoid lumps. Add rum if desired.
Cool, then cover and refrigerate for 24 hours.

Cooking cannelés

Preheat oven to 230°C.
Butter and fill the fluted moulds 3/4 full. Bake at 230°C for 10 minutes, then turn down to 180°C and bake for a further 40 minutes.
Cool before unmolding. Enjoy with matcha tea for a 100% Japanese experience!

Recipe notes

Bordeaux origin:

The cannelé, or "cannelé Bordelais", comes, as its name suggests, from Bordeaux, France. This delicious cake was created in the 18th century, but its exact history remains unclear. According to legend, the nuns at the Annonciades convent in Bordeaux used egg whites to clarify wine, and they came up with the idea of using the remaining yolks to make a cake.

The role of the copper mould :

The famous copper mold used to bake cannelés is a key element in their success. These molds produce the unique texture of the cannelé, with a caramelized crust and a soft, supple interior. It's the baking in this mold that gives them their distinctive shape and inimitable taste.

Why matcha?

Although the traditional cannelé is vanilla-based, many modern recipes, such as the matcha version, add a touch of innovation. Matcha, the powdered Japanese green tea, adds a subtly bitter flavor and a pretty green color that contrasts perfectly with the sweetness of the cake. It's a fusion of Bordeaux pastry-making and oriental influences, for a result that's both original and delicious.

A must in the world of patisserie:

The cannelé has stood the test of time, becoming a staple of French patisseries. If you visit Bordeaux, you'll see these little cakes in almost every shop window, and you'll be able to taste the authenticity of the Bordeaux cannelé. Even in Japan, cannelés are a huge success, and can be found in many Japanese patisseries, often accompanied by tea!

Loose sweetened Uji matcha tea from Kyoto ⋅ Kobayashi Noriten ⋅ 200g

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