A canelé is a small French pastry characterized by its rich flavor of rum and vanilla, featuring a soft, custardy interior and a dark, caramelized crust. Typically shaped like a small, striated cylinder, canelés are traditionally associated with the Bordeaux region of France, where they are believed to have originated from the Couvent des Annonciades either in the 15th or 18th century[1][4].
The pastry is made using a batter that consists of milk, eggs, flour, sugar, and rum, and it is often quite challenging to prepare due to the specific techniques required[2][5]. To achieve the signature texture, canelés are baked using molds that are traditionally made of cooper and coated with beeswax, which helps create their glossy finish and prevents sticking[5][6].
Canelés are particularly known for their juxtaposition of a crunchy exterior and a pudding-like, moist center, making them a delightful treat often enjoyed for breakfast, as snacks, or as desserts[1][5]. Their popularity has led to various adaptations and offerings in pâtisseries both in France and abroad[1].
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