CaNelé de Bordeaux
It has a dark outer shell which is crispy and caramelized in the fresh bake. The inner layer is full of pores and presents a moist taste.
Canelé could date back to 17th century, The Bordeaux winemaking required clarification of egg whites, and the remaining large amount of egg yolk was donated to the nuns.
The nuns of the Abbey of Annonciades collected wheat from the shipyard in the port, and egg yolks collected in the cellars of Quai des Chartrons to made the small cakes for the poor people. The abbey was demolished during the French Revolution, but traces of Canelé can still be found in Bordeaux in the 19th century.
Until the early 20th century, Pastry chefs gave Canelé the characteristic Doric shape of the columns of the Grand Théâtre de Bordeaux, created 12-blade moulds, and added rum and vanilla to improve the recipe. In 1985, in order to protect this property of Bordeaux, the Confrérie du Canelé Bordelais was formed, its mission was to uphold the original recipe, respecting the tradition, and passing down to the future generations. Also they decided to write Canelé with one N to distinguish it from the word and marked with Bordeaux characteristics.
Of course, Good products and proper preparation make the Canelé unique and delicious!
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