Canelé

Canelé is a small French pastry known for its custard center and caramelized crust. It is a specialty of the Bordeaux region in France, but is now enjoyed worldwide.

History

The origins of the canelé are somewhat mysterious. Some sources suggest that it was first made by the nuns of the Annonciades convent in Bordeaux during the 16th century. The nuns would collect flour from the local mills and use it to make pastries, including the canelé. However, the recipe was largely forgotten until the 20th century, when it was rediscovered and popularized.

Preparation

The batter for a canelé is made from flour, sugar, eggs, and milk, with the addition of vanilla and rum for flavor. The batter is then poured into a special mold, traditionally made of copper, which gives the canelé its distinctive shape. The pastries are baked at a high temperature until they develop a dark, caramelized crust, while the inside remains soft and custardy.

Variations

While the traditional canelé is flavored with vanilla and rum, there are many variations on the recipe. Some bakers add chocolate, coffee, or other flavors to the batter. There are also gluten-free and vegan versions of the canelé available.

Serving

Canelés are typically served as a dessert or snack, often with coffee or tea. In Bordeaux, they are also a popular accompaniment to a glass of Sauternes, a sweet white wine from the region.

See also

• French cuisine
• List of French desserts
• Bordeaux wine