The story of the original Bordeaux Cannelé
As many other regional specialties, the Bordeaux Cannelé has its own story from generation to generation. The story tells that once upon a time, a Bordeaux baker forgot about some spoiled dough preparation left aside in his workshop. The day after, performing baking tests, he was surprised with the result. He then decided to give some of his time to improve his recipe, ending up with the idea of using little fluted baking pans (moules cannelés) to bake his dough. That new dessert was named after the type of pan that was used for its baking.
At Au Pain Doré, we recently brought back this pretty treat perfumed with rhum and vanilla and we are proud to unveil it again for you to discover.
Milk 3,25%, sugar, wheat flour.egg yolk (egg yolk, sugar), butter, eggs, gelified rhum, vanilla dough (sugar, glucose syrup, water, pectin, carrageenan, vanilla extract, aroma, vegetal extract), salt. In our boutiques, all products that were not packaged at their source, may have been in contact with any allergen.