The cannelés bordelais, are a delicious French snack, in fact the name of this dessert comes from a typical bread of the Bordeaux area, whose origins date back to 1600 when canaulier, the bakers of the time, produced it.
This bread, called canaule, was made with flour and egg yolks.
The mould in which they are baked also has a very similar name cannelés and the peculiarity of this mould is the material with which it is produced: copper.
The recipe for these delicious pastries was born at the time as a recycling recipe: since Roman times egg whites were used to improve the taste of wine.
This oenological technique is called collagio and uses snow-whipped egg white to clarify the wine.
Since the Bordeaux territories were the home of wine, it was necessary to find a way to use all those egg yolks that were left over from the clarification of the wine: and cannelés were born.
The ingredients that are part of the dough all come from ancient times: even the vanilla berry and rum, which are used to flavor the dough, are the very products that ships unloaded at the port of Bordeaux and then marketed throughout the rest of the territory.
