In Bordeaux, traditions are flavoured with excellence, and the canelé is here to remind us of that. This delicious combination of soft and crunchy is so simple and so perfect that almost no changes to the original recipe are allowed.
Name: canelé
Origins: 18th century, at the Couvent des Annonciades in Bordeaux
Size: traditionally 5 cm
Strength: its simplicity
Weakness: no preservatives, so it has to be eaten very quickly
Signs of excellence: - baked in a 12-flute copper mould - crunchy, caramelised, dark brown crust - soft, fluffy centre - subtle hints of vanilla and rum
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By Émilie Guilhen
Copywriter and copy editor in Paris.
