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<\/figure>\n\n\n\nThe story of Cannel\u00e9 is a little bit complicated because we don’t know exactly when the cake was born… But we know why and how ! So before telling you in detail its origin, here are the ingredients : <\/p>\n\n\n\n
– 1\/2 liter of milk<\/em><\/p>\n\n\n\n – 1 pinch of salt<\/em><\/p>\n\n\n\n – 2 eggs and 2 egg yolks<\/em><\/p>\n\n\n\n – 1\/2 vanilla pod<\/em><\/p>\n\n\n\n – 1 dessert spoon of rum <\/em><\/p>\n\n\n\n – 100g of flour<\/em><\/p>\n\n\n\n – 250g of sugar <\/em><\/p>\n\n\n\n – 50g of butter (+ 50g of butter for the cake pans) <\/em><\/p>\n\n\n\n Bordeaux is well-know to be the ‘moon harbor’, a very important harbor since the time of Ali\u00e9nor d’Aquitaine (XII\u00b0 century) and her second wedding with the King of England Henry II. Cellar of England, Bordeaux has always been in conflict with Paris for its will to be opened to the world and its refusal to cultivate anything else but grapes. Few centuries later, Bordeaux still does free trade during the XVIII century. The harbor welcomes slave ships coming back from the colonies (West Indies) with vanilla, rum and sugar cane, basis ingredients of Cannel\u00e9. <\/p>\n\n\n\n But the most important ingredient which is linked to wine is egg. Egg ? Well yes, one of the aging step is clarification. Even if today we are using egg albumin for sanitary reasons, wine-makers had the habit to clarify the red wines with egg whites. The clarification is the integration of a protein in wine, this protein is going to flocculate which means that it is going to the bottom of the vat or of the barrel with all the molecules which are muddled. So before the bottling, most of the Ch\u00e2teaux are doing the clarification : your wine will be clear in your glass. Back in the time, the clarification tradition is paired with a humanist gesture : the egg yolks are given to nuns of the Annonciades convent. These last are incorporating this ingredient to a cake recipe. Then the Cannel\u00e9 is born… Well, the forerunner of the modern Cannel\u00e9 : the nuns were putting the fine pastry around a stick and fried it with lard. <\/p>\n\n\n\n The Cannel\u00e9 is well-known and a guild of ‘canaulier’ is created. You have to know that there were a real war between canauliers and pastry cooks. The pastry cooks are allowed to mix milk and sugar in their pastry, the canauliers not. After few years, the canauliers won the battle thanks to a Conseil d’\u00e9tat edit the 3rd March of 1755 in Versailles. Saint-Seurin in Bordeaux is the canauliers district : there are 10 canaulier masters on 39 in Bordeaux. <\/p>\n\n\n\n![\"Si](\"https:\/\/www.chloeandwines.fr\/wp-content\/uploads\/2013\/01\/IMG_2147.jpg\")
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