French canelés
in Bordeaux

Where are they from?

Did you know that the origin of canelé was related to wine? Indeed, one of the important steps in winemaking is collage. This step consists in filtering the wine in vats with traditionally egg whites mounted in snow. At the time, the castles' staff in the area separated the whites from the egg yolks, and gave the unused egg yolks to the Little Sisters of the Poor, who would have used them to make the cake. But why was the canelé born in Bordeaux? It turns out that the port of Bordeaux was famous for its trade with distant islands. As a result, the trade in rum and vanilla (essential for the preparation of canelé) was abundant. What is certain is that the canelé as we know it today appeared in the first half of the 20th century.

Different sizes

Today, the canelé is sold in 3 different sizes and comes in a sweet or savory version, depending on preferences.

  • Small (2cm)
  • Medium (3,5cm)
  • Or even bigger (5cm)

The spelling

Are we saying "canelé" or "cannelé"? In 1985, some bakers / confectioners from Bordeaux got together and formed the "Brotherhood of Canelé de Bordeaux" and thus sliced for "canelé".


Canelé meets a great success and ten years after the filing of the appellation, there are 800 manufacturers in Aquitaine and 600 in Gironde. In 1992 the consumption of canelés in Gironde is estimated at 4.5 million units


The recipe

For 15 canelés you'll need :

  • 1/2 l of milk
  • 1 salt pinch
  • 250 g of sugar
  • 1/2 vanilla pod
  • 2 rhum spoons
  • 100 g of flour
  • 2 eggs
  • 50 g of butter

Step 1

At first, you will have to boil the milk with vanilla and butter in a saucepan.

Step 2

During this light cooking time, mix the flour, the sugar and then incorporate the eggs all at once, then pour the boiling milk.

Step 3

Mix gently to obtain a fluid paste such as pancake batter, let cool, then add the rum. Refrigerate for one hour.

Step 4

For this step it is simply a matter of preheating the oven thermostat 10 (270 ° C) with the sheet on which the leather canelés.

Step 5

Pour the well-chilled paste into the well-buttered molds, filling them only halfway; quickly, arrange the fluted on the hot oven plate for 5 minutes, then lower the thermostat to 6 (180 ° C) and continue cooking for 1 hour: the fluted must have a brown crust and a very soft interior.

Step 6

There is only one step left, the most important.
Enjoy them!


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