The canelé is an authentic Bordeaux specialty and one of the culinary emblems of the city.
A small grooved cylinder, obtained from copper molds, its standard size is about 5 cm high. The texture is fluffy on the inside, slightly honeycombed. It is surrounded by a thin caramelized crust on the outside. It gives off subtle perfumed notes of vanilla and rum.
Nuns are said to have created them with ingredients found on the Quays of the port of Bordeaux: wheat fallen from the holds of ships, egg yolks from the wine cellars (the whites used to fin the wine), rum and vanilla from the islands.
Having disappeared in 1790 when the nuns were expelled from their convent, taken over by the people of Bordeaux before falling into disuse during the Revolution, it was not until the beginning of the 20th century that the Canelé was taken up by professionals and found its place in the good pastries of Bordeaux.
We like to eat them as a snack with red fruits and whipped cream, like scones. The people of Bordeaux enjoy them as a bite with coffee.
Our favorites are those from La Toque Cuivrée. We share them with our dear guests staying at Numa House. Before leaving, think about making some purchases in the store to offer this very Bordeaux pastry to your family and friends!
You can always make the recipe when you get home. Don’t worry, the ingredients are simple and copper molds are not essential!
Ingredients
50 cl of milk
50 g of butter
250 g of caster sugar
125 g of flour
2 whole eggs + 2 egg yolks
2 tablespoons of amber rum
1 vanilla pod
1- Split a vanilla pod and scrape/empty the inside. Dip everything in the pan of milk.
2- Bring to a boil. Remove from heat and let infuse for 30 minutes. Remove the pod.
3- In a salad bowl, mix the flour and sugar. Incorporate the eggs and rum
4- Add the melted butter to the milk and vanilla mixture. Mix well.
5- Let sit in the refrigerator until the next day.
6- Butter the cannelé molds and fill the molds 2/3 full with the dough.
7- Bake 10 minutes in the oven at 240°C then 30 minutes at 180°C or more for a very caramelized color
8- Unmold while they are still hot.
9- Bon appétit !
