Canelé, baked caramelized custard goodness.

From the convent of Annonciades in Bordeaux comes something of a staple in french desserts, not only are they really good, they represent a victory for bakers “Canauliers” over the Pastry Chefs  that allowed them to use basic ingredients like milk and sugar, something that was forbidden outside of the "Pastry Corporation" registered with the parliament in 1663.

Fast forward to 1985 when the brotherhood of the Canelé of Bordeaux is created and  Canelé is established as a  a collective brand in the National Institute of the Industrial Property of France

Canelés changed with the passinsing of time time from a stick with rolled dough to the caramel custard goodness that Canelés are today.

Thanks to the wikipedia for the facts, for more history go to:  Canelé on wikipedia. 


If you want to make them, watch somebody else bake them, or simply enjoy beautiful photographs you've come to the right place:


How to make Canelés:
http://www.recipezaar.com/recipe/Caneleacutes-De-Bordeaux-French-Rum-and-Vanilla-Cakes-286400

Cannelés de Bordeaux at Rendezvous french patisserie at Salt Spring Island:

Photo Gallery:

Dark Chocolate Tart, French Canele...
from avlxyz

   

Caneles
from grongar 

Canneles by Rosemary - Interior
from grongar 

Canele
from grongar 

Canele batter in the molds
from grongar 

cannelé
from vonlohmann 

Canelés bordelais
from fred_v