(SOON) Cannelés de Bordeaux (6 servings minimum)

Cannelés de Bordeaux are small, caramelized pastries with a custard-like center and a dark, crispy crust, flavored with vanilla and rum. Their origin dates back to the 18th century in Bordeaux, where they were said to have been created by nuns of the Convent of the Annunciation. Using leftover egg yolks donated by local winemakers—who used egg whites to clarify wine—the nuns baked these treats in fluted molds. Over time, the recipe evolved, and today, canelés are a symbol of Bordeaux’s rich culinary heritage.

I personally don’t use rhum in my recipe. 2 different sizes available.

Ingredients: butter, milk, vanilla, sugar, all purpose flour, eggs.