Thanks to Maison Sauveterre, you don't have to go to Bordeaux anymore if you want to taste this little gem. Made with a delicious pancake batter and a large quantity of eggs, they have a special characteristic to be cooked in coppers moulds. It is what make this brown caramelized colour. They have a small layer of caramel on the outside and are crispy on the first bite but they are also melting in the inside. The flavors of the rum are in total harmony with the small touch of caramel.
The first track we have of the Bordeaux canelés is their conception by religious sisters in Bordeaux itself. They were tasted in the court of Louis XIII and were exported during the revolution. They have only been updated during the XXth century.
You can serve them in dessert with a vanilla ice cream, with a custard or with a cup of coffee or tea.