canelés

Canelés are small, cylindrical pastries from the Bordeaux region in southwestern France. They have a deeply caramelized crust and a soft, custard-like interior. The name is tied to the traditional cylindrical copper molds in which they are baked, which help create their distinctive shape and crust.

The batter is typically made from milk, eggs (especially yolks), sugar, flour, butter, vanilla, and often rum. The mixture is usually left to rest for several hours or overnight to develop flavor and structure. The batter is then poured into greased copper molds and baked at a high temperature to form a dark, lacquered crust, before finishing at a lower temperature to cook the interior through. Copper molds are favored for even heat distribution and the characteristic crust.

Traditionally, canelés are best enjoyed warm, with a crisp exterior and a moist, fragrant center. The classic flavor is vanilla with rum, though many patisseries offer variations with different aromatics or spirits. They are widely available in bakeries and pâtisseries, especially in Bordeaux, and have become popular in other countries as part of French pastry offerings.

Canelés are not bound to a protected designation, but they are strongly associated with Bordeaux as a regional specialty. They are commonly produced in shops and home kitchens worldwide, reflecting their status as a representative example of French patisserie.