Canelés are tiny round cakes soaked in rum which used to be made by the nuns of the convent of Annonciades in Bordeaux. They have a soft custard centre and a crispy sweet finish.
They are usually eaten for breakfast, dessert or as a snack. The name is derived from the fluted copper mould in which it is made. Often coming hand in hand with the famous French macaroon which hail from Saint Emilion, canelés are said to originate from the wine industry... Legend has it that the recipe was created because of the left-over egg yokes from wine production, this was during a time when the whites of the eggs were used to filter the wine naturally.
Popular all across France , you should be able to find canelés in most bakeries, patisseries and supermarkets, but nothing beats the real thing and for this you have to be in the city of Bordeaux.
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