So, "cannelé" or "canelé"?

Lovers of French pastries , the Bordeaux canelés are a must. Originating from Bordeaux in New Aquitaine, these small, caramelized and soft cakes, flavored with vanilla and rum, symbolize the richness of the local gastronomy.

Canelés are made using a traditional recipe, requiring milk, eggs, flour, butter, sugar, vanilla and rum. The success of these delicacies depends on the use of specific molds and the dough resting, ideally overnight in the refrigerator.

The origin of the debate: a question of spelling

The birth of an iconic French pastry

The cannelé, or canelé, is a French pastry whose origin is shrouded in mystery and various legends. According to the most widespread version, this little cake was born in the 16th century in a Bordeaux convent, where nuns prepared a cake called "canelat" or "canelet", rolled around a cane stalk before being fried.

Another theory suggests that the name may come from "canaules", a bread made from flour and egg yolks made by a guild of artisans called canauliers in the 17th century. These different origins contribute to the historical and cultural richness of this pastry, but they do not yet explain why the spelling of the word is subject to debate.

The historical variability of the French language

The French language, with its complex history and multiple influences, is prone to spelling variations. French evolved from Vulgar Latin, influenced by internal and external factors such as the Celtic substratum and the Germanic superstrate.

This evolution has led to dialectal differences and variations in word usage over time.

The case of the cannelé or canelé illustrates this variability well. Traditionally, the word "cannelé" comes from the verb "canner", meaning "to burn lightly", in reference to the caramelized crust characteristic of this pastry. However, in 1985, the Bordeaux canelé brotherhood decided to write "canelé" with a single "n" to mark its Bordeaux specificity and distinguish itself from other variations of this cake.

This decision reflects the ability of the French language to evolve and adapt to local and cultural contexts, thus creating spelling variations that enrich the linguistic and cultural diversity of France.

So "canelé" or "cannelé"?

The question of how to correctly spell the name of this iconic pastry - canelé or cannelé - regularly sparks discussions among gourmands and residents of Bordeaux. Behind this apparent spelling simplicity lies a rich history and distinct motivations.

Historically, " cannelé ", with two "n"s , is the spelling traditionally recognized and recommended by the Académie Française. This version echoes the cake's unique shape, marked by its fluting , and is inspired by the verb "canner", which means "to burn lightly", in reference to its distinctive caramelized crust.

On the other hand, in 1985, the Confrérie du canelé de Bordeaux chose the spelling "canelé" with a single "n" to register a collective trademark. This initiative was intended to distinguish canelés made in Bordeaux, following the traditional recipe, from those produced elsewhere. Thus, the spelling "canelé" has become a signature for Bordeaux pastry chefs, while "canelé" continues to be used to designate this pastry nationally and internationally.

However, both spellings are considered correct. The choice between them often depends on personal preference or attachment to the Bordeaux tradition. Interestingly, some pastry chefs, including members of the Brotherhood, opt for "cannelé" in order to benefit from wider recognition.

In the end, whether you choose to write "cannelé" or "canelé", the essential thing lies in the quality and authenticity of the pastry, characterized by a crispy crust and a soft center, deliciously flavored with rum and vanilla.

Survey: What do the people of Bordeaux prefer?

Testimonials from Bordeaux pastry chefs

To gain a deeper understanding of Bordeaux residents' preferences between cannelé and canelé, we consulted the experts: local pastry chefs. Cyril San Nicolas of the Confrérie du Canelé de Bordeaux favors the spelling "cannelé" to optimize SEO, noting that it is the most commonly recognized form.

Conversely, some pastry chefs, such as those at La Toque Cuivrée and Baillardran, two prestigious names in Bordeaux, alternate between the two spellings depending on the context. Baillardran, renowned for its exceptional cannelés, adapts its spelling choice according to the communication strategy and the target audience.

Resident survey

An informal survey of Bordeaux residents shows a range of preferences. One group, strong believers in tradition and authenticity, favors “canelé,” citing its distinctive fluting and the seal of approval from the Académie Française. Others, influenced by the Confrérie du Canelé de Bordeaux, choose “canelé” as the region’s unique symbol.

Ultimately, the preference between "cannelé" and "canelé" among the people of Bordeaux illustrates the richness of their points of view and cultural ties, but one point remains invariable: their passion for this symbolic pastry.

Conclusion

In conclusion, the debate over the correct spelling - cannelé or canelé - highlights the rich history and culture of this iconic Bordeaux pastry. Whether you lean towards the traditional spelling "cannelé" or the Bordeaux-specific variant "canelé", the key is the passion and tradition that is passed down through each cake. The ingredients, although simple, are expertly combined: milk, eggs, flour, butter, vanilla and rum, and the precise baking technique results in an unparalleled gastronomic experience.

Testimonies from pastry chefs and the preferences of Bordeaux residents reveal that this pastry is much more than just a cake; it is a true symbol of the region's culinary heritage . So why not try making your own cannelés or canelés?

With a little patience and practice, you can enjoy these culinary wonders in the comfort of your own home, paying homage to the tradition and expertise of Bordeaux pastry chefs.

FAQ

How are cannelés eaten?

Ideally, cannelés bordelais are enjoyed reheated in the oven for 5 to 10 minutes at 220°C, which revives their crispy exterior while preserving their soft center. To enrich their flavor and texture, they can be enjoyed with custard, red fruit coulis, or a fresh fruit compote.

Which city is the specialty of cannelé?

The cannelé is an iconic specialty of the city of Bordeaux, France. This pastry, a true Bordeaux tradition, is deeply rooted in the history and gastronomy of the region.

Why the name fluted?

The name "cannelé" probably comes from the circular grooves or furrows that characterize the mold used for their cooking. The term could derive from the Gascon "canelat", which means groove or furrow, or from the fluted shape of the bronze molds traditionally used.

What alcohol is in Bordeaux cannelés?

In the recipe for cannelés bordelais, amber rum is used for its characteristic aroma. Although the alcohol taste evaporates after cooking, it leaves behind a pleasant rum aroma that pairs perfectly with vanilla.