Description
These canelés are made in Bordeaux according to tradition. The touch of old rum Negrita these pastry chefs use makes the whole difference in addition to the Bourbon vanilla from Madagascar.
The best way to enjoy these delicacies is to caramelize them in the oven and let them cool off. This way, the inside of the Canelés become extremely moist, the rum flavor comes out, and the crust on the outside creates a crispy-crunchy experience!
Net weight: 17g & 60g
Allergens: WHEAT, MILK, EGGS