Canelé

This is really unique here: canelé - I had to taste that.

A canelé is a small French pastry flavoured with rum and vanilla, having a soft and chewy, custardy centre and a dark, thick, caramelized crust. Honestly, it has something of a chewing gum.

It takes the form of a small, striated cylinder up to five centimetres in height, with a depression at the top. A specialty of the region around Bordeaux in southwestern France, today it is widely available in pâtisseries in France and abroad.

The canelé is believed to originate from the Couvent des Annonciades, Bordeaux in either the 15th or the 18th century.

The modern word "canelé" originates in Gascon, which was spoken in Bordeaux and a large area of southwestern France until the 19th century.

The canelé is traditionally baked in a small cylindrical fluted mold which has been brushed with beeswax. Other coatings, such as a combination of beeswax and butter, came into use as the price of beeswax increased.

Produced in numerous sizes, they can be consumed for breakfast, for snacks, and as a dessert depending in some measure on size. Canelés can be paired with red wine and many other beverages 😋 .Read more