Les petits Canelés

These tempting little morsels are a traditional pastry from Bordeaux.  They are small, cylindrical cakes with a caramelized crust and a soft, custard-like center, originally created by nuns in the 18th century, using leftover egg yolks from wine-making to make the batter (egg whites were used to precipitate the suspended matter in the wine and clarify it).  Traditionally, they are cooked in copper molds, which give them their distinctive shape and crispy exterior.  The name "canelé" comes from the French word for "fluted", which describes the shape of the pastry.

Canelés are traditionally served as a dessert or a snack with coffee, but they can also be served with savory dishes like foie gras or cheese.

A well-kept secret, there are as many recipes as there are bakers in Bordeaux.  In 2013, "les petits canelés" were awarded protected geographical indication (PGI) status by the European Union, recognizing them as a traditional and authentic product of the Bordeaux region.