Canelés | Canelés

Around the 16th century, the nuns at the Anonciarde Abbey in Bordeaux made sweets every day.

Near the monastery was a port through which various food ingredients were distributed, and the sisters would collect surplus wheat there and egg yolks from the winery to take home with them.

The dough is made from wheat from the port, egg yolks from the winery, and rum, and is wrapped around a cylindrical stick and deep-fried until crispy.

These slightly sweet canelés are crispy on the outside and chewy on the inside, making them a blissful treat for people who don't usually eat sweets.