Culinary pairing: Bordeaux canelés and Pineau des Charentes
Bordeaux canelés and Pineau des Charentes are part of these famous French specialties and appreciated throughout the world. But did you know that their association makes it possible to sublimate these two authentic know-how?
As the Figaro article describes so well on this food / wine pairing, the complexity of the canelés (flavors and textures) must absolutely be combined with exceptional wines to reveal themselves.
Pineau des Charentes, with production from the same region, gives canelés a very interesting flavor dimension, and generally superior to sweet wines.
History of Bordeaux canelés
Bordeaux canelés are said to have been invented by the sisters of the Annonciales convent in the 16th century. They experienced several periods of prosperity, first until the 18th century, then in the 1930s, and again from 1980.
Bordeaux canelés recipe
You can incorporate Pineau des Charentes P&C into your Bordeaux canelés recipes.
Michaël Guedj won the world canelés championship with his Pineau des Charentes recipe
Traditional recipe for Bordeaux canelé
- Boil 50 cl of milk over low heat with 50 g of butter and the split vanilla pod.
- Meanwhile, in a high container, mix 125 g of flour and 250 g of cane sugar.
- Add 2 whole eggs plus 2 egg yolks, whisking to obtain a thick paste.
- When the mixture is homogeneous, gradually add the hot milk while continuing to beat.
- Leave the dough to cool to room temperature, covered with a cloth.
- Add 10 cl of rum, 10 cl of Cointreau, 1/2 cl of liquid vanilla extract and the bitter almond.
- Leave to rest in the refrigerator for 12 to 24 hours.
- Butter the cannelé molds.
- Beat the dough, pour into the molds, not filling them completely (leave ½ cm).
- Bake in a hot oven at 300 ° C 10 min.
- Lower the heat (180 – 200 ° C), cook for 40 min.
- The canelés are cooked when the bottom is brown and circled in black.
- Take the cannelés out of the oven and wait for them to cool before unmolding.
Inventory of the culinary heritage of France, volume Aquitaine, Albin-Michel / National Council of Culinary Arts