fromthesource | Canelé
One story is that the Canelé origin goes back to the 18th or 19th century, in the Annonciades’ convent in Bordeaux. It is also said that the Bordeaux wine industry also may be a reason that Canelés are concentrated in that part of France. Traditionally Bordeaux wines are clarified with egg white, leaving the yolk behind to use for cooking.
Canelés are made with eggs, flour, milk, butter, vanilla and rum.
Source: Patisserie Sabouret Bordeaux, France