You see them everywhere in Bordeaux: little caramelized canelés that look like fluted fezes with a dimple on top. Flavoured with vanilla and rum, with a soft custardy interior, they were invented in a local convent as early as the 15th century (or not; their history is complex, but has much to do with the arrival of vanilla, sugar and rum into Bordeaux’s port).
Today pâtissiers in Bordeaux who have their own canelé confraternity create variations using lime-scented milk chocolate cream, or salty caramel, or vanilla-flavoured mascarpone and other exotic flavours.
Sometimes spelled cannelés.
Image by Roboppy at English Wikipedia