The origin of the Canelé dates back to 1519. The legend says that the Canelés were founded during the landing of the boats full of flour on the quays of Bordeaux. But more realistically, they would have been created and invented by the nuns of the convent of Annonciades.
The nuns started manufacturing these little French cakes, with flour from the docks, rum coming from the islands and the egg yolks which had been leftover from the egg white fining of the famous wines of Bordeaux. In 1830, a pastry chef from Bordeaux discovered the recipe and from that point on, Canelé became a regional specialty.
Now you can enjoy our Canelés de Bordeaux for breakfast, afternoon tea, and dessert or with coffee.
These French inspired cakes keep perfectly for 4-5 days in an air tight container in the refrigerator.
Serving suggestion: Heat the Canelés in a hot oven (200°c) for 5 minutes, allow to cool, then enjoy the texture of the crispy crust and creamy soft core,
