Comtesse du Barry offers you this classic French pastry: canelés à l'Armagnac, a pastry speciality from Bordeaux. 

For a resolutely chic and gourmet presentation, accompany them with whipped cream, a scoop of Madagascar vanilla ice cream, or simply with fresh fruit. Serve them with a glass of sweet white wine.

Made in Fleurance in the Gers.
 

Did you know ? 

Canelés or cannelés? Several spellings are possible, including cannelets or canelets, as the root of the word is Gascon (canelat) and refers to a mould. In pastry making, chefs prefer the spelling canelés.

A dessert whose name originates from Gascony, the Bordeaux canelé, traditionally cooked in a copper mould, was prepared, at the time for the poor, with wheat, egg yolks, rum and vanilla from the Islands.

 
Packaging : 
Jar: 270 g