Originally known as cannelé Bordelaise, canelés (pronounced “can-uh-LAY”) are a unique pastry rooted in the winemaking region of Bordeaux in southern France.In the late 18th century, winemakers used egg whites to clarify their wines, resulting in a surplus of egg yolks.Historical accounts attribute the creation of canelés to resourceful nuns in the region, who cleverly crafted these pastries with leftover yolks blended with flour, milk, and sugar.

Since Bordeaux is a port city, the recipe naturally evolved to include rum and vanilla, which beautifully enhances their flavor profile.Baked in small, fluted copper molds, these pastries developed a distinctive slightly chewy caramelized crust and a soft, custard-like interior.The name “canelé” comes from the French word for “fluted,” which describes the shape of the molds in which they’re baked.

Making canelés is often considered a bit challenging, but fear not! With our reliable recipe, you can confidently master the art of creating these irresistible pastries.If you have a love for baking and appreciate the beauty of simple, elegant pastries, this recipe is perfect for you.Click here to download a printable PDF of this lesson! INGREDIENT BREAKDOWN Excellent recipes require wonderful ingredients.

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