Canelés were created centuries ago by nuns at the Convent of the Annunciation in Bordeaux, who made small, rod-shaped sweets known as “canelats” or “canelets” that they sold to benefit the poor. After falling into oblivion, the canelé reappeared in the 20th century in an improved recipe devised by regional bakers, and is today the ultimate in Bordeaux patisserie. You’ll love these delicious mini-pastries, which are made in Gironde and feature a moist interior under a thin caramel crust, flavoured with vanilla and scented with rum.
PREPARATION: For a traditionally crunchy canelé de Bordeaux, preheat a conventional oven to 180°C (gas mark 6), then bake the canelé for 10 minutes and allow it to cool. To give your canelés the best possible texture, use a conventional oven rather than a microwave.