Comtesse du Barry offers you this classic French pastry : rum canelés, 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.

Tasting advice:
Delicious with a gourmet coffee, as a snack, or with an ice cream sundae topped with the syrup of the canelés.