Updated: Jan 8
Copper molds are traditionally used in making French Canelés de Bordeaux and some people swear this is the only way you can achieve the delicate fluted lines and crisp exterior of this wonderful pastry.
According to legend, the cannelé was invented over the 18th century, by the nuns of the Sainte-Eulalie’ church, in Bordeaux. And at that time, the cannelé was known as « canelas » or « canelons ».
But why was the cannelé born in Bordeaux? Because back in those days, the port of Bordeaux was an ideal trade route with remote islands. Trade in sugar, rum and vanilla, essential ingredients for the preparation of cannelé, was abundant.
Back into fashion during the 80s, the cannelé is now one of the flagship products of Bordeaux, just like the wine.
The authentic tinned copper mold is ideal to bake cannelés. Because it absorbs and conducts heat better, the cannelés are crusty and caramelized on the outside, and soft on the inside.