HOME

TheInfoList



OR:

A canelé () is a small French
pastry Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often descr ...
flavoured with
rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced i ...
and
vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). ''Vanilla'' is not Autogamy, autogamous, so pollination ...
, having a soft and tender custard centre and a dark, thick,
caramelized Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and ...
crust. It takes the form of a small, striated cylinder up to five centimetres in height, with a depression at the top. A specialty of the region around
Bordeaux Bordeaux ( ; ; Gascon language, Gascon ; ) is a city on the river Garonne in the Gironde Departments of France, department, southwestern France. A port city, it is the capital of the Nouvelle-Aquitaine region, as well as the Prefectures in F ...
in southwestern France, today it is widely available in
pâtisserie A (), patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French language, French, the word ''pâtisserie'' also denotes a pastry as well as pastry-making. While the making and selli ...
s in France and abroad.


History

The canelé is believed to originate from the Couvent des Annonciades, Bordeaux in either the 15th or the 18th century. (Though the article about this same
pastry Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often descr ...
in the French Wikipedia Canelé says "Différentes théories tentent de construire une histoire plus ancienne mais manquent totalement de fondement." "Different theories attempt to construct a more ancient history but lack any foundation whatsoever.") The modern word "canelé" originates in Gascon, which was spoken in Bordeaux and a large area of southwestern France until the 19th century. In
Limoges Limoges ( , , ; , locally ) is a city and Communes of France, commune, and the prefecture of the Haute-Vienne Departments of France, department in west-central France. It was the administrative capital of the former Limousin region. Situated o ...
, there was a food called ''canole'', a bread made with flour and egg yolks, which may be the same item as that sold in Bordeaux since the 18th century under the name of ''canaule'', also written ''canaulé'' or ''canaulet''. Artisans known as ''canauliers'' who specialized in baking them registered a Corporation (or
guild A guild ( ) is an association of artisans and merchants who oversee the practice of their craft/trade in a particular territory. The earliest types of guild formed as organizations of tradespeople belonging to a professional association. They so ...
) with the Parliament of Bordeaux in 1663, which allowed only them to produce several specific foods: ''Blessed bread'', ''canaules'', and ''Retortillons''. Since they were not a part of the Pastry Corporation (Guild), which had a monopoly over baking with milk and sugar or ''mixtionnée'' dough, they were prohibited from using those ingredients. The ''canauliers'' disputed the Pastry Chefs' privileges and on 3 March 1755 the council of State in
Versailles The Palace of Versailles ( ; ) is a former royal residence commissioned by King Louis XIV located in Versailles, Yvelines, Versailles, about west of Paris, in the Yvelines, Yvelines Department of Île-de-France, Île-de-France region in Franc ...
ruled for the ''canauliers'' and ended the Pastry Chefs' monopoly. An edict of 1767 limited the number of authorized ''canaulier'' shops in a city to eight. It created very strict requirements for joining the profession. Nevertheless, in 1785 there were at least 39 ''canaulier'' shops in Bordeaux, at least ten of which were in the district (''
faubourg "Faubourg" () is an ancient French term historically equivalent to "fore-town" (now often termed suburb or ). The earliest form is , derived from Latin , 'out of', and Vulgar Latin (originally Germanic) , 'town' or 'fortress'. Traditionally, t ...
'') of Saint-Seurin. The French Revolution abolished all the Corporations, but later census rolls continue to show shops of Canauliers and bakers of "blessed bread". In the first quarter of the 20th century the canelé reappeared, even if it is difficult to date exactly when. An unknown pastry chef re-popularised the antique recipe of ''canauliers''. He added rum and vanilla to his dough. It is likely that its current shape comes from the similarity (in French) of the word wave with the word "cannelure" (fluting, corrugation, striations). The modern name "canelé" is of recent origin. The ''Guide Gourmand de la France'' does not mention it. Only in 1985, after the pastry's popularity had begun to explode, was the Brotherhood of the Canelé of Bordeaux (Confrérie du Canelé de Bordeaux) created and the second "n" of its name removed. The name ''canelé'' became a collective brand, registered with the National Institute of Industrial Property of France by the Brotherhood. Ten years after the registration of the brand, there were at least 800 manufacturers in
Aquitaine Aquitaine (, ; ; ; ; Poitevin-Saintongeais: ''Aguiéne''), archaic Guyenne or Guienne (), is a historical region of southwestern France and a former Regions of France, administrative region. Since 1 January 2016 it has been part of the administ ...
and 600 in the
Gironde Gironde ( , US usually , ; , ) is the largest department in the southwestern French region of Nouvelle-Aquitaine. Named after the Gironde estuary, a major waterway, its prefecture is Bordeaux. In 2019, it had a population of 1,623,749.
. In 1992, Gironde alone consumed an estimated 4.5 million canelés.


Preparation and consumption

The ''canelé'' is traditionally baked in a small cylindrical fluted mold which has been brushed with beeswax. Other coatings, such as a combination of beeswax and butter, came into use as the price of beeswax increased. Produced in numerous sizes, they can be consumed for breakfast, for snacks, and as a dessert depending in some measure on size. ''Canelés'' can be paired with red wine and many other beverages. Traditionally, "canelés" or "cannelés of Bordeaux" are generally sold in bunches of 8 or 16. In Paris, most of the famous shops such as
Ladurée Pâtisserie E. Ladurée, commonly known as Ladurée (), is a French manufacturer and retailer of high-end pastries and candy, established in 1862. Ladurée is well-known throughout the world for its Macaron, macarons. The company is a ''socié ...
and
Pierre Hermé Pierre Hermé (; born 20 November 1961) is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Called "the Picasso of Pastry" by ''Vogue'', Hermé was awarded the title of World's Best ...
still spell it as "cannelé of Bordeaux" with double 'n'.


References


External links

*
How to make Cannelés de Bordeaux (Canelés recipe and technique)
{{DEFAULTSORT:Canele Custard desserts French pastries Occitan desserts Rum desserts de:Bordeaux#Kulinarisches