Canelé, a seductive gem of Bordeaux
With their dark, caramelised shells and soft, custardy interiors, Canelé are small French pastries that hold centuries of tradition in a single, hypnotic bite. Born in the wine cellars and convent kitchens of Bordeaux, canelés (pronounced kah-nuh-lay) were once made by nuns using leftover egg yolks from local winemakers who used egg whites to clarify their barrels. What began as a humble treat has since become a symbol of craftsmanship, patience, and quiet indulgence.
Their earliest ancestors, canauliers, were produced as early as the 15th century by guild bakers in Bordeaux. Over time, the recipe evolved with the addition of rum and vanilla, and by the 20th century, the modern canelé, with its signature beeswax-coated crust, emerged as an emblem of the region’s pastry heritage. canelés is not a rushed affair. It’s a dance of contrasts: hot and cold, crispy and creamy, rustic and refined. The process invites you to slow down, let the batter rest, and trust the alchemy of time and heat to transform a simple mixture into something transcendent.
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