Bake Cannelés de Bordeaux with So Chic

This month, as we highlight the region of La Gironde, there’s no better way to immerse yourself in its culinary traditions than by indulging in some cannelés (pronounced “can-eh-lay” or canelés). Originating from the Bordeaux region of France, cannelés are a source of local pride, and for good reason – they are simply scrumptious whether enjoyed with tea, as a breakfast treat, or as a dessert.

According to legend, the cannelé originated from the Annonciades convent in Sainte-Eulalie. The nuns made pastries using flour obtained from the docks, rum from the islands, and unused egg yolks from winemaking. These pastries were small cakes made from very thin dough wrapped around a cane stem and fried, and were known as canelas or canelons. However, no fluted molds were discovered during the convent’s recent renovations. Nonetheless, the history of this delicacy is intertwined with Bordeaux’s history and its association with wine. When wine was traditionally filtered using egg whites during the “fining” process, the leftover yolks had to be used, leading to the creation of the cannelé.

While each Bordeaux family may have their own unique way of making cannelés, the key to achieving the perfect result often lies in the mold used. The most crucial step in the process is unmolding the delicate flan, which must be golden and crispy. To achieve this, the choice of mold is essential. Traditionalists insist on using small copper molds, which evenly distribute heat in the oven. Others prefer to use practical silicone molds that require less fuss. However, regardless of the mold used, what truly matters is that the cannelé is soft on the inside and caramelized on the outside.

Discover how to make them with products found here in Singapore!