Canelé originated in the Bordeaux region of France in the 19th century as a small, caramel‑crusted pastry that was originally made by the nuns of the Saint‑Catherine convent. It became a symbol of Bordeaux’s culinary heritage, celebrated for its contrast between a dark, crunchy exterior and a soft, rum‑infused interior.

While the classic Bordeaux canelé uses a caramelized crust and rum‑flavored batter, some variations add orange zest, vanilla, or a splash of cognac. In the nearby Charente region, bakers sometimes use a lighter honey glaze instead of apricot jam, but the core technique remains the same.

In Bordeaux, canelés are typically enjoyed as a mid‑morning or afternoon treat with a café au lait. They are not considered a formal dessert but rather a petite indulgence, often served on a small plate alongside coffee or tea.

Canelés are popular at local fairs, markets, and family gatherings in Bordeaux. They are also served during holiday celebrations such as Christmas and New Year’s, where their rich flavor adds a festive touch.

The hallmark of a canelé is its dramatic contrast: a caramelized, almost burnt‑looking crust paired with a moist, custard‑like interior flavored with vanilla and dark rum. This texture combination is rare among French pastries, making it a signature treat of Bordeaux.

Common errors include under‑coating the molds with beeswax, skipping the overnight batter rest, and opening the oven too early, which prevents the batter from rising properly. Also, using low‑quality rum or insufficient vanilla can result in a flat flavor.

Beeswax was historically used in Bordeaux to create a non‑stick surface that also imparts a subtle honeyed flavor. Unlike butter, beeswax remains solid at room temperature, giving the crust a firmer, more caramelized edge.

Yes, the batter should be prepared the day before and refrigerated in a sealed container. This rest period allows the gluten to relax and the flavors to meld, producing the classic tender interior.

A properly baked canelé will have a deep, caramel‑brown crust that cracks when tapped, while the interior should be soft, slightly custardy, and fragrant with vanilla and rum. The top should be glossy, not dry.

The crust should be a uniform dark brown (not black) and should spring back slightly when pressed. If the edges are still pale, continue baking in 5‑minute increments until the desired color is achieved.

The YouTube channel Adam Byatt focuses on adventurous home‑cooking projects, often exploring traditional pastries, fermentation, and creative uses of specialty ingredients like beeswax and high‑quality spirits.

Adam Byatt emphasizes hands‑on experimentation, sourcing authentic ingredients (such as Bordeaux‑style molds and beeswax), and sharing personal stories behind each recipe, whereas many channels stick to more generic, mass‑market techniques.