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Canelé
Sign in to savethumb|A canelé cut open, showing the contrast between exterior and interior. A large air pocket can be caused by several variables, such as excess egg white, unrested batter, or incorrect temperature. A canelé (; ) is a small French pastry flavoured with rum and vanilla, having a soft and tender, custardy centre and a dark, thick, caramelized 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 in southwestern France, today it is widely available in pâtisseries in France and abroad.
Key facts
- Food.name
- Canelé
- Food.image
- File:Caneles stemilion.jpg
- Food.caption
- Canelé
- Food.image_alt
- Canelé
- Food.alternate_name
- Cannelé
- Food.country
- France
- Food.region
- Bordeaux
- Food.creator
- Couvent des Annonciades
- Food.served
- Warm
- Food.main_ingredient
- flour, milk, egg yolk, butter, vanilla, rum, cane sugar
via Wikipedia infobox
Article
4 sectionsContents
- History
- Preparation and consumption
- References
- External links
thumb|A canelé cut open, showing the contrast between exterior and interior. A large air pocket can be caused by several variables, such as excess egg white, unrested batter, or incorrect temperature. A canelé (; ) is a small French pastry flavoured with rum and vanilla, having a soft and tender, custardy centre and a dark, thick, caramelized 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 in southwestern France, today it is widely available in pâtisseries in France and abroad.
== History ==