Tag Archives | canelé
Just how you would imagine a yolk-heavy pastry to taste

Canelé

Bordeaux’s signature pastry was borne of necessity, as wineries had an abundance of egg yolks and no use for them. The wineries were not making egg-white omelets, but rather going about their usual wine-making business. An important step in the wine-making process uses egg whites. Toward the end of the wine’s barrel aging process, vintners […]

Read full story · Comments { 2 }