Unlocking the Secrets of Cannelés: Exploring Techniques and Traditions Behind the Iconic French Pastry

The cannelé de Bordeaux is a pastry with a caramelized shell and a vanilla- and rum-scented interior.

Making cannelés at home can be challenging, with discussions focused on seasoning copper molds with beeswax, milk temperature, and aging the mixture.

The first mention of cannelés dates from 1937, gaining popularity in Bordeaux after the establishment of the Confrérie de Canelé in 1985.

Cannelé batter, similar to clafoutis or sweet Yorkshire pudding, consists of milk, eggs, butter, sugar, and flour.

The high liquid content in the batter contributes to the pastry's moist and springy interior.

Vanilla and dark rum are traditional flavorings, but alternatives like whisky or brandy can be used.

Resting the batter is vital to allow the flour to hydrate, yielding a denser, more evenly risen result.

While copper molds are traditional, thick, nonstick metal molds can also produce good results.

The baking temperature and char level depend on personal preference, with some bakers preferring a darker, more caramelized crust.