Way Before Teflon
There was Beeswax!!!!

Canelé is a traditional pastry from the Bordeaux region of France, famous for its caramelised crust and soft custardy centre. In the city of Bordeaux today, Canelé is available everywhere, with some shops specialising in just Canelé

According to legend, canelés were first made by nuns at the Annonciades convent in Bordeaux during the 18th century. At the time, Bordeaux was a major wine-producing region, and winemakers used egg whites to clarify their wines, leaving behind surplus egg yolks. The resourceful nuns used these leftover yolks, along with flour and sugar, to create a simple batter.

Over the years, the recipe evolved to include rum and vanilla, ingredients brought from the French colonies via Bordeaux’s busy port.

The secret to achieving its uniquely crisp and glossy shell lies in the traditional use of beeswax.

Bakers have long coated the special fluted copper moulds for canelés with a mixture of melted beeswax and ghee (clarified butter) before pouring in the vanilla-and-rum-infused batter. The beeswax serves several purposes: it creates a nonstick surface, ensures even heat distribution for that signature crust, and imparts a subtle, honeyed aroma that elevates the flavour.

When baked, the beeswax helps the exterior form a thin, shiny, almost lacquered shell, in sharp contrast to the tender, almost pudding-like interior. While modern recipes sometimes substitute other fats for convenience, purists insist that only beeswax gives a true canelé its distinctive texture and beautiful sheen.

So, in the world of canelé, beeswax isn’t just a quirky tradition—it’s an essential ingredient that helps transform humble batter into one of France’s most iconic pastries.

Fortunately, you don’t have to visit Bourdeaux to sample canelé. Yann and Vanessa from La Breaderie are at Bilpin Community Market every Saturday from 10am to Midday and at Lithgow Gang Gang Markets on Thursday from noon to 4pm.
Visit https://www.labreaderie.com.au/ for more information.