Cannelé Bordelais, is a traditional French pastry. Said to be created by nuns who would get egg yolk donations from wineries in the Bordeaux region of France. The wineries would use only the egg whites to clarify their wine, leaving the rich fatty egg yolks to be discarded. Here in Canada you don’t see many pastry shops offering cannelé bordelais as a treat, and even If they did, I doubt there would be many takers. The outside of this sweet treat is sugar that has been caramelized in the oven for over an hour, and when sugar is caramelized without added fat, it turns quite dark. Unlike the French, us Canadians tend to prefer everything golden brown. I promise that behind that crispy caramelized shell, there is a soft cruller like centre. So next time you’re in Bordeaux, or anywhere that’s offering cannelé bordelais, go ahead and try one, you might be pleasantly surprised. I gave my own twist on the tradition, and made browned butter cannelé bordelais.