canalé

Canelé is a small French pastry associated with the port city of Bordeaux. It features a dark, caramelized crust and a soft, custardy center, typically baked in a narrow, fluted mold that gives it its distinctive ridged exterior and cylindrical shape.

Traditionally flavored with vanilla and rum, canelés are made from a batter of milk, sugar, flour, eggs, and flavorings. The batter is often rested for several hours or overnight to improve texture. It is then poured into well-greased copper molds and baked at a high initial temperature to form the crust, followed by a lower, longer bake to cook the interior through. The result is a crisp, almost brûléed exterior with a tender, creamy interior.

Canelés are closely linked to Bordeaux and the wider southwestern French culinary tradition. While vanilla and rum remain classic, modern variations include flavors such as chocolate, citrus, or orange blossom, and some bakers offer adaptations for dietary needs, including gluten-free or dairy-free versions. They are commonly enjoyed as a dessert or with coffee or tea and are frequently sold in pastry shops, markets, or as gift items.