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😋 Let us tell you the delicious story of this little cake from Bordeaux. Legend has it that it was invented by the nuns of the Annonciades convent in the late 17th century. Pastry-makers to the core, they used to go to the port to collect flour from stale sacks, egg yolks left over from fining wines and vanilla that just arrived by boat from the Americas. Cakes were thus made from a very thin dough, rolled around a stalk of cane fried in lard, probably inspired by a Limoges delicacy, the "canole". Hence the cylindrical, fluted shape of the copper molds used to bake them today. Finally, we owe its distinctive taste to an ingenious artisan who decided to add a dash of rum to the recipe! Since 1985, the "canelé" has been defended by a dedicated brotherhood that removed a N from its name, in order to distinguish those made in Bordeaux. To fully appreciate its thin caramelized crust, its exquisite sweetness and melt-in-your-mouth texture, canelé is a pastry that should be eaten on the same day! 🕰️
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
