Though irrefutably Bordelais, the little cakes known as cannelés have conflicting origin stories. One attributes their development to a group of nuns. A more sentimental spin credits resourceful Bordeaux residents, who scooped up flour spilled from sacks during unloading at the port and used it to make the cakes for impoverished children.
Continue reading about Cannelés at Girls’ Guide to Paris…
Missed out on these delectable little treats my first visit to Bordeaux but did not make that mistake last year. Is their any french pastry somehow related to or named after a religious entity that isn’t good (even Pets de Soeurs!?!?)
The recipe looks great Barbara, I plan to pick up some of the copper molds at Dehillerin next visit to Paris. Two questions: I know it is almost anathema, but do you think Crisco shortening would work in place of beeswax/butter and get the same results? And is there a patisserie in Paris that makes cannelés? Thx, really enjoy your posts.
RMY: A number of Paris patisseries make cannelés, including Ladurée, Fauchon, and Kayser.
It’s true that to get an authentic result, beeswax is the the only choice, because it gives the cannelés their characteristic shine. But I had pretty close results with butter. I think that shortening would work as well as butter, but it’s just not something I like to bake with.