Originally called cannelé Bordelaise, these small, baked, custard pastries are temperamental and time-consuming, requiring skill to make — but so very worth it. In the U.S., these complicated yet ever-so-simple treats are a dying breed, which is a real shame because they are so satisfying and unique when prepared properly.
As with most classic French pastries (and food in general), these delicacies come with a varied and diverse history depending on what you read, and like most great recipes and dishes from France, they have not changed for generations — the authentic, original recipes are guarded under lock and key. These are classically baked in fluted copper tins, which give the canelé its signature shape.
