No one knows the true origin of this Bordeaux speciality, but many stories exist. One of the oldest is that in the 17th century, the nuns of the Convent of the Annunciation in Bordeaux started baking little pastries by using donated egg yolks from local wine makers, who clarified their wines with the egg whites. Nearly forgotten over time, the Cannelé was re-popularised in the first quarter of the 20th century by local bakers, with rum and vanilla now included in the recipe. Cannelés can now be found throughout France and increasingly, around the world!
Cannelé or Canelé ?
Cannelé Bordelaise (with two n’s) is the original spelling and is the generic used worldwide. Canelé de Bordeaux (with one ‘n’) is the spelling specifically reserved for registered producers in the city of Bordeaux Itself.