The article explores the allure of the canele de Bordeaux, showcasing its understated elegance and contrasting it with more elaborate pastries. The author emphasizes that this pastry embodies the beauty of simplicity, much like a classic margherita pizza. Despite its seemingly simple nature, the canele's preparation is complex, with meticulous attention to detail regarding its ingredients and cooking process, creating a significant mystique around it. The history of the canele is traced back to the late 1930s, and it highlights the role of the Confrerie de Canele in standardizing authentic preparation methods.
With great age comes the confidence to keep things simple, and the canele de Bordeaux exemplifies this idea of understated genius among the complexities of French pastries.
Many thousands of words have been devoted to the correct way to season bespoke hand-tooled copper cannele moulds, creating almost as much mystique around what is basically a batter pudding.
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