The Bordeaux canelé

Produit Artisanal

The Canelé is a Bordeaux tradition

The canelé is a cake from Bordeaux and  part of Aquitaine’s culinary heritage.
Despite being associated with the nuns of the Annonciades convent in the 18th century, archaeological digs during its renovation were unable to confirm the true origins of canelés.

Nevertheless, the canelé’s history is strongly linked with Bordeaux, its port and its wine.

Fining (process of filtering wine in a vat), using stiff egg whites is a tradtional technique used in wine-making. As the yolks are not needed for vinification, they were given to the nuns to make cakes, particularly canelés. The name canelé comes from the fluted copper cake moulds (‘cannelé’ means ‘fluted’ in French) which are still used by Baillardran today following their traditional recipe. The Bordeaux canelé is the result of preciously preserved tradition and its secret recipe.

Equally interesting, the name canelé.

Originally written ‘cannelé’, the first time ‘canelé’ was officially used, was in 1985 when a canelé guild was set up.
An ‘n’ was dropped to distinguish its identity.

Since 1988, Baillardran has made the canelé its speciality and has extended its tradition throughout France.

Available to buy online or from our retail outlets in the Gironde area or Paris.

The Baillardran canelé

The same recipe

«Our recipe has been the same for twenty-five years, it uses fresh produce and is obviously a closely guarded secret» explain Angèle and Philippe Baillardran who run the company.

This typically hand-crafted, small cake, with its caramelised shell and soft centre, flavoured with vanilla and a drop of rum is baked in a fluted, copper, cake mould.

From the beginning to the end of its confection, it is only handled by a Baillardran pâtissier.

Despite the fact that the actual recipe (on which our company’s reputation is based) remains a secret, the basic ingredients of a canelé are flour, eggs, milk, sugar, vanilla and rum.
The raw ingredients used, are carefully selected.

Due to it being a fresh product with no preservatives, it has a limited shelf life. It can be kept at room temperature and shouldn’t be chilled. The large  ‘gold’ version canelé will keep for 3 to 4 days, the medium-sized ‘lunch’ version for 2 to 3 days and the ‘bite-sized’ version for 1 to 2 days.

Packaged in a variety of red boxes, the canelé can be enjoyed at anytime during the day and goes well with a whole host of hot and cold drinks.

The canelé suits all occasions, anytime.

The canelé recipe



Before using the moulds for the first time, we advise ‘burning’ them.

Preheat the oven to 200°C.

Grease the moulds and put them in the oven for one hour.

Take them out and grease them again.

Wipe the greasy residue with a cloth.


1/4 litre of lait

1 vanilla pod

125g of sugar

65g of flour

3 egg yolks

25g of butter

25ml of rum

Recipe for 12 canelés Lunch

The day before:

  1. Bring some milk to the boil and infuse with vanilla pods
  2. Mix the sugar and flour
  3. Add the egg yolks and stir
  4. Add the vanilla milk to the mixture
  5. Stir in the butter and rum
  6. Refrigerate and leave to stand

The next day:

  1. Preheat the oven to gas mark 7 (220 °C)
  2. Stir the mixture well
  3. Grease the moulds with butter (or vegetable oil)
  4. Put them on a baking tray
  5. Fill the moulds with the liquid mixture
  6. Bake for approximately 1 hour: 1/4 hour at 220°C and 3/4 heure at 160°C
  7. Remove from the moulds when hot and leave to cool