This Bordeaux pastry, made with a pancake batter rich in eggs, is delicous, with a crusty outside and a melting heart. It keeps a nice texture when dipped in a rum syrup.

History : the first trail we have of the canelés is their making by nuns in Bordeaux. Served at the table of Louis the XIII, they disappeared during the French Revolution and became trendy again in the XX century.

Tasting : served with vanilla ice-cream or alone, at coffee or tea time.

Composition : 37 % (fresh half skimmed milk, water, sugar, flour, eggs, lactoserum, coprah vegetable fat, milk proteins), rhum and vanilla aromas, soja slight trace, sirup (water, sugar, rum 10 %)

Pastry : Les Pâtisseries d'Hubert

Origin : Saint Médard d'Eyrans, Gironde (France)

See all the products of "Les Pâtisseries d'Hubert"