Canelé are a traditional Bordelaise pastry that went out of fashion during times of ration but have regained popularity in the past 30–40 years. They are deceptively tricky – it’s the little things that really make the difference here.
The copper moulds used to make canelé are key, because they conduct heat so well. This is what creates the crisp exterior. Using beeswax to line the moulds is equally important, as it creates a seal and adds a gentle flavour. We use wax from Raw Honey, which really improves the end result.
We use Stroh rum, which is a spiced 80% proof rum made in Austria. Because it’s so strong you only need a little, which means the batter has a higher proportion of fat-carrying liquid such as milk. Fat equals flavour, so this rum makes a marked difference.