Canelé (Bordeaux, France)

History and Origin

Born in Bordeaux, its origin remains uncertain. In fact, two spellings coexist, with one or two "n"s. It is believed to be the heir of the "canaule", a bread made from flour and egg yolks produced in the 17th century by the "canauliers", the name given to a corporation of Bordeaux artisans. It is also said to have originated in the Convent of the Annonciades where the nuns prepared it with wheat, rum, and vanilla from the Antilles, recovered from the port, just like the egg yolks. The egg whites were, in turn, used to clarify wine. Or could it come from the flutes of its copper mold? Or from the Gascon "canelat", a cake rolled around a cane stalk?

Description

The canelé is made from pancake batter, soft in the center but crunchy on the outside. A combination of textures achieved thanks to its grooved copper mold, which promotes the caramelization of the batter and gives it its distinctive shape.

Ingredients

Wheat flour (gluten), sugar, rum (alcohol), milk , eggs, natural vanilla flavor.