Recipe Catalog

Canelé is a refined delicacy of French cuisine from Bordeaux. These miniature rosy cylinders with a crispy caramel crust and a tender vanilla-rum core have long won the hearts of gourmets. The recipe is believed to have originated in the 18th century when nuns used excess flour and eggs to make sweet treats. Canelé is prepared using a special technique: the batter must mature in the refrigerator and then be slowly baked to achieve a rich flavor and crispy texture. Its aroma is sweet with subtle notes of vanilla and rum, while the taste is soft and creamy, combined with rich caramelization. These elegant pastries are perfect for morning coffee or a glass of dessert wine, turning a simple tea time into a true gastronomic ritual.

In shape, canele is a cake, in texture it is a porous sponge cake, and if you make a hole in the top and pour chocolate or salted caramel in, you will get a cake. According to the most beautiful version, caneles owe their appearance to the production of Bordeaux wines : in the 17th-18th centuries, a large number of whipped egg whites were used to clarify wine, and the yolks were left out. Probably, the canele recipe was the result of attempts to use them with benefit. Canele is fashionable in Moscow confectioneries today, but often this canele is only in shape, and in taste it is some kind of underbaked wet nonsense. It is easy to distinguish a good canele from a bad one: it should have a dark crispy caramel crust and a slightly moist, but light and porous crumb with a subtle aroma of vanilla and rum . And if you knock the side of the cake on a plate, this crust should also quietly ring. Our recipe for canelé is a time-tested classic from Stéphane Glacier's book "Tartes et gâteaux de voyage, pâtisserie boulangère.