The canelé is a little cake whose name comes from the Gascon. It was called “cannelat” until the 20th century.
The nuns, from the Annonciades convent, picked up the wheat falling from bags or boats and also the egg yolks that were left over (because they only used the egg white for the wine). With these ingredients, they made the canelés.
Because Bordeaux was an important port, it was easy for the nuns to find vanilla and rum and so they added these ingredients in the canelés to make them more tasteful.
Then, they sold their pastries for profit but they also gave some to poor people.
By the time the nuns were not in this convent but the recipe was not lost and around the 20th century it came to the hands of professionals and they improved it.
It is now one of the symbols of the town.
What makes it special is this special form made by a certain baking tin. And obviously this crunchy and delicious taste !
The recipe :
Ingrédients :
- 50 cl de lait
- une demie gousse de vanille
- une cuillère à soupe de rhum
- 100 g de farine
- 250 g de sucre en poudre
- une pincée de sel
- 2 oeufs entiers
- 2 jaunes d’oeufs
- 50 g de beurre doux + 50 g pour beurrer les moules.
Étapes :
- Faites bouillir le lait avec la vanille (fendue et égrainée) et le beurre.
- Ensuite, mélangez la farine avec le sucre dans un saladier.
- Puis, mettez tous les oeufs d’un seul coup dans le saladier.
- Versez le lait bouillant sur la préparation.
- Mélangez doucement pour avoir une pâte fluide.
- Laissez refroidir.
- Ajoutez le rhum.
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