The Cannelés were delicious sweets I eat, perhaps too often, since 2001 when I tasted them by accident during a weekend in Bordeaux.
It was my first quick working visit to the city. Between my arrival at the train station and the beginning of the performance at the Grand Théâtre, I had too little time to have dinner, so I settled for a quick stop in a café along the Garonne, hoping for a French sandwich, but I couldn’t get it. The bartender offered me the only thing he had left, two Cannelés. I went from disappointment/doubt to ecstasy in a few seconds!
The cannelés recipe
Since then I buy them whenever I can, and above all, I have learned to prepare them at home because it is a really very simple recipe!
The ingredients for the cannelés
- 1-liter milk
- 1 egg
- 4 yolks
- 500 gr sugar
- 250 gr flour
- 3 caps of Rohm
- 5 drops of vanilla extract
The preparation of the cannelés
The preparation is really very simple, but it needs a 24 hours resting period!
Mix all the ingredients, and once blended, cover the bowl with some plastic wrap and let rest for 24 hours. I leave it all in the semi oven.
The next day you can fill the ramekins up to about three quarters and bake for 75 minutes at 150 °.
* I use the silicone molds because most comfortable (these to be clear
History and curiosity
The cannelés recipe was invented in the Convent of the Annonciades in Bordeaux during the fifteenth century, taking inspiration from the canole, the bread made with flour and egg yolks then produced in Limoges.
In 1663 pastry specialists joined a corporation called canauliers, obtaining the monopoly of producing and selling this special bread. In 1767 a Royal Decree limited to 8 the number of pastry shops that could prepare the cannelés in a city.
The French Revolution abolished all the corporations, but in 1985 the Confrérie du Canelé de Bordeaux was rebuilt, and there are currently about 2,000 producers between Gironde and Aquitaine.
To order them online, I recommend this site: the Toque Cuivrée.
Bon appétit !
