A Canelé is a traditional sweet delicacy from the Bordeaux region of France, with a baked caramelized crust and soft custardy heart.
Its origin is linked to Bordeaux’s wine industry, which traditionally involved the abundant use of egg whites to filter wine. The process resulted in surplus egg yolks, which were made into little cakes. The cakes were so popular that the French artisans who made them (known as Canauliers) formed their own guild in 1693. Over the years, the recipe was modified through the addition of milk and sugar.